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Benefits of Cauliflower (Phool Gobhi) And Its Side Effects

Cauliflower (Phool Gobhi) Nutritional Value of Cauliflower (Phool Gobhi) Health Benefits of Cauliflower (Phool Gobhi) Uses of Cauliflower (Phool Gobhi) Side-Effects & Allergies of Cauliflower (Phool Gobhi) Origin And Cultivation of Cauliflower (Phool Gobhi)
Benefits of Cauliflower (Phool Gobhi) And Its Side Effects

Cauliflower is a delicious, flower-shaped vegetable, filled with numerous nutrients such as, vitamins, minerals, electrolytes, protein, natural sugar, and dietary fibers. Cauliflower belongs to a family of brassica vegetables. Cauliflower originated in Mediterranean regions. It has several benefits, it prevents oxidative stress, Improves the cardiovascular health, prevents many stomach disorders, treats respiratory issues, helps in preventing cancer. Also, cauliflower improves the bone health, macular degeneration, prevents macular degeneration, helps in body detoxification, promotes skin health, helps in treating nervous disorders, helps in reducing hypertension, and regulates the electrolyte balance in the body. Cauliflower can be used in cooking various dishes. Hence, it should be consumed, but in a moderate amount to avoid any side effects.

Cauliflower (Phool Gobhi)

Cauliflower comes from Brassicaceae family that includes cabbage, kale, broccoli etc. Cauliflower is derived from a Latin word called ‘caulis’,that refers to cabbage having a flower. The florets present in cauliflower’s, called curd, are firmly packed and contains an immature bud of the flower that is attached to the central stalk. To protect the softness and flavor of cauliflower, they are a shield against the sunlight. Preventing the cauliflower from sunlight helps to safeguard them from over maturity and to develop the pigment called chlorophyll.

Nutritional Value of Cauliflower (Phool Gobhi)

Cauliflower is an excellent source of various minerals and vitamins. Several vitamins such as Vitamin E or alpha-tocopherol, Vitamin B3 also called niacin, B2 (riboflavin), Vitamin B1 (thiamine), vitamin B-6, vitamin K called phyllo Quinone, folate, vitamin C or ascorbic acid are present in cauliflower. There are several essential minerals that are also present in cauliflower. Such minerals are manganese, potassium, phosphorus, magnesium, and calcium. Cauliflower is a good source of protein, with low-fat quantity. The fat that is present in the cauliflower comes from omega-3 fatty acids. Also, Cauliflower contains a small amount of natural sugar and dietary fibers

Nutritional facts Per 100 grams

25 Calories
0.3 g Total Fat
30 mg Sodium
299 mg Potassium
5 g Total Carbohydrate
1.9 g Protein

Vitamins and Minerals

0.02 Calcium
80 % Vitamin C
2 % Iron
10 % Vitamin B-6
3 % Magnesium

Health Benefits of Cauliflower (Phool Gobhi)

Health Benefits of Cauliflower (Phool Gobhi)
Mentioned below are the best health benefits of Cauliflower (Phool Gobhi)

Oxidative stress is prevented

Cauliflower, a brassica vegetable consists of various nutrients such as, potent antioxidants, manganese, and vitamin c. These nutrients provide nourishment to the body. Cauliflower also comprises of phytochemicals known as glucosinates (such as gluconasturtiian, glucoraphanin, and glucobrassicin) and indoles. These enzymes are helpful in blocking cancer stimulating agents and guards the cells of the body against oxidative stress. Also, such enzymes protect the body against free radicals that induce damage to the body.

Improves cardiovascular health

The regular consumption of cauliflower ensures healthy circulation of blood in the body and excellent condition of the blood vessels. It is because of the presence of vitamin K and glucoraphanin in cauliflower. Glucoraphanin is changed into isothiocyanates, which avoids blood vessels to accumulate the lipid inside them, and anti-inflammatory activities are activated. This promotes an uninterrupted blood flow in the blood vessels. Thus, decreasing the risk of issues like cardiovascular diseases and atherosclerosis. Hence, cauliflower consumption aids in improving the cardiovascular health.

Prevents stomach disorders

A good amount of dietary fiber is present in cauliflower. Dietary fiber consumption helps in improving the digestive health. Also, dietary fibers eliminate the toxins in the body. Cauliflower comprises of sulphraphane, glucoraphanin, and glucosinolate. Accompanied by the defense mentioned above mechanism, risk of the several abdominal disorders like colon cancer and stomach ulcers are prevented by the dietary isothiocyanates present in the cauliflower.

Respiratory issues can be treated

Cauliflower consists of indole-3-carbinol that is efficient in treating the recurring papillomatosis. This papillomatosis is caused due to the virus, which is known as human papilloma virus. The vocal cords, bronchi, lungs, trachea, and larynx are affected by the attack of this virus. Several studies have proved that increase in intake of cruciferous vegetables like cauliflower promotes in decreasing the intensity of the respiratory papillomatosis.

Helps in preventing cancer

Cauliflower comprises of glucosinolate that breaks down to cater healthy compounds like isothiocyanates, known as indole-3 carbinol and sulforaphane. Several studies have proved that the compounds present in cauliflower, include anti-estrogen and the chemopreventive effect that helps in preventing the cancer cells growth. Many researchers have supported the evidence that brassica vegetables such as, cauliflower helps fight against several cancers such as, cervical cancer, ovarian cancer, prostate cancer, breast cancer, bladder cancer, and lung cancer.

Improves bone health

Cauliflower consists of vitamin C that plays a vital role in the production of collagen. Collagen prevents the inflammatory damage of the bones and joints. Accompanied by vitamin C, cauliflower comprises of various other vitamins that can help in avoiding the loss of bone in both women and men

Macular degeneration

Cauliflower is an excellent source of antioxidants and vitamin C. Therefore; it can effectively reduce the chances of AMD (age-related macular degeneration) that may cause blindness, especially in elderly people. The element called sulforaphane is also present in cauliflower, which prevents the damage of the retinal tissues, caused due to oxidative stress. Vision impairment is prevented, and several other eye ailments like cataract are also prevented

Helps in body detoxification

Adding cruciferous vegetables like cauliflower in one’s diet is very essential for the detoxification process of the body. Cauliflower has phytonutrients, Indole-3-carbinol, and sulforaphane, all of these helps in regulating and activating the functioning of enzymes that helps in detoxification.

Promotes skin health

Many studies have concluded that an element called sulforaphane present in cauliflower efficiently protects one’s skin against several factors and conditions like cellular damage, UV-induced erythema and skin cancer. Cauliflower also aid in fighting inflammation

Helps in treating nervous disorders

Cauliflower contain indoles and sulforaphane. Both play an important role in decreasing the neurodegenerative disease progression. These elements activate the enzymes that help in detoxification. This enhances the glutathione level and treats the injuries caused due to inflammation called neuronal injuries. Also, oxidative stress caused by parkinson’s disease and alzheimer’s can be dealt by consumption of cauliflower.

Helps in reducing hypertension

Antioxidants, such as sulforaphane and glucoraphanin present in cauliflower have anti-inflammatory properties, which help in decreasing oxidative stress, and levels of total cholesterol and LDL. It also helps in stimulating HDL cholesterol and lowering blood pressure. It is also a rich source of omega-3 fatty acids and fibers, which contribute in preventing the hardening of arteries and reducing the bad cholesterol level in the body

Regulates the electrolyte balance in the body

The potassium present in cauliflower promotes the balance of electrolytes in one’s body. These electrolytes are vital for the proper functioning of the nervous system. It helps in muscle contractions and the nerve impulse transmission.

Uses of Cauliflower (Phool Gobhi)

Cauliflower is a very healthy and tasty vegetable. Hence, it is used for cooking various dishes such as, cauliflower bread, cauliflower bagels, cauliflower soups, tortillas, cauliflower soufflé, and many other delicious Indian dishes can be prepared with the help of cauliflower. Also, many salads can be prepared by adding cauliflower in them.

Side-Effects & Allergies of Cauliflower (Phool Gobhi)

Cauliflower is not known to have any side effects. It is quite safe if consumed in moderate amounts. There are always special warnings and precautions when anything is consumed in excess amount. Some of the side effects are an increase in breastfeeding, pregnancy complications, chances of hypoglycemia increases, hypotension can be caused, kidney stones can be formed, and certain allergies can be caused by consuming cauliflower in large quantity.

Origin And Cultivation of Cauliflower (Phool Gobhi)

Cauliflower is not known to have any side effects. It is quite safe if consumed in moderate amounts. There are always special warnings and precautions when anything is consumed in excess amount. Some of the side effects are an increase in breastfeeding, pregnancy complications, chances of hypoglycemia increases, hypotension can be caused, kidney stones can be formed, and certain allergies can be caused by consuming cauliflower in large quantity.

  • Jones RB, Faragher JD, Winkler S. A review of the influence of postharvest treatments on quality and glucosinolate content in broccoli (Brassica oleracea var. italica) heads. Postharvest Biology and Technology. 2006 Jul 1;41(1):1-8. [Cited 26 June 2019]. Available from:https://www.sciencedirect.com/science/article/abs/pii/S0925521406000822
  • Beecher CW. Cancer preventive properties of varieties of Brassica oleracea: a review. The American journal of clinical nutrition. 1994 May 1;59(5):1166S-70S. [Cited 26 June 2019]. Available from:https://academic.oup.com/ajcn/article-abstract/59/5/1166S/4732579
  • Llorach R, Espín JC, Tomás-Barberán FA, Ferreres F. Valorization of cauliflower (Brassica oleracea L. var. botrytis) by-products as a source of antioxidant phenolics. Journal of agricultural and food chemistry. 2003 Apr 9;51(8):2181-7. [Cited 26 June 2019]. Available from:https://pubs.acs.org/doi/abs/10.1021/jf021056a

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