Cauliflower is a plant with flowers that look fleshy and grainy, leaves look like cabbage leaves, and are used as vegetables. Its scientific name is Brassica oleracea ‘Botrytis’. Cauliflower vegetable is Cruciferous (Brassicaceae). It is a 2-year herbaceous plant whose homeland is the Eastern Mediterranean region. The leaves are dark green, the flowers are white or yellowish. It is one of the winter vegetables. It is similar to cabbage. In fact, it is derived from cabbage by the shortening and flesh of the flower stalks of cabbage. The eaten part is the dense flower condition that has not opened yet. It is very rich in phosphorus and vitamins.
Cauliflower has hundreds of historical and current commercial varieties used in the world. A comprehensive list of nearly 80 varieties in North America is available at North Carolina State University.
Cauliflower (cauliflower) carries traces of wild cabbage ancestors in the past, and is believed to have come to the Eastern Mediterranean Continent from Asia. After Cauliflower went through many transformations in the Mediterranean area at least 600 BC and is seen as being produced in Turkey and Italy. Cauliflower started to be used and consumed the most in France in the 16th century, and then spread to the north of Europe and the Kingdom of England with this reputation. In the last century, the United States, France, Italy, India and China are among the top producing and marketing countries. The first reliable reference for cauliflower (cauliflower) is mentioned in the writings of Arab Muslim scientists Ibn-Awwam and Ibn-Baitar in the 12th and 13th centuries.
The fiber value within 100 g of cauliflower cannon provides approximately 5% of the 2 g recommendation value. Cauliflower is an excellent source of vitamin C, vitamin K, folate. It is also a very good source of vitamin B5, potassium, fiber, manganese, molybdenum. It is also a good source for protein, phosphorus, magnesium, vitamin B1, vitamin B2, vitamin B3, iron. It is rich in vitamins C, K, B-6 and folic acid in raw cauliflower. 1 Portion of Raw Cauliflower provides 46mg of vitamin C. 80 percent of people’s Recommended Daily Value provides 20 percent for vitamin K, 11 percent for vitamin B-6 and 14 percent for folate. Vitamin C helps strengthen aids in the immune system and collagen production. Vitamin K is essential for strong bones and proper blood clotting. Vitamin B-6 is essential for energy metabolism, red blood cell production, and helps for brain chemical or neurotransmitter production. Folate improves immune system function and provides a healthy pregnancy.
Cauliflower also contains potassium and manganese minerals. Potassium is a mineral found in many fruits and vegetables and is essential for regulating heartbeat and blood pressure. Manganese is a mineral, important for maintaining healthy, strong bones, as well as protein, carbohydrate and cholesterol metabolism. Manganese is used by the body as a co-factor for the antioxidant enzyme as superoxide dismutase. Potassium is an important intracellular electrolyte counter, providing sodium balance and its effects on hypertension.
Cauliflower contains two phytochemicals, sulforaphane and indole-3-carbinol, the chemical found in plants. According to the Linus Pauling Institute of Micronutrient Research Oregon State University, these compounds are found in all vegetables and can help prevent cancer. They literally sweep toxins. Increasing the production of some enzymes in the body prevents the activation of substances that cause cancer. Also in cauliflower, the IC3 phytochemical is a potent anti-tumor agent that is particularly useful for tumor growth in the breast, prevention of cervix and prostate cells.
Detox support provided by Cauliflower includes Phase 1 detoxification activities to increase Phase 2 activities and antioxidant nutrients to increase sulfur-containing foods. It contains vegetable foods called glucosinolate, which can help activate detoxification enzymes in cauliflower and regulate their activities. Although the cauliflower glucosinolate content is definitively obvious for a health, it is about a quarter of the glucosinolates from the other family of cauliflower. It is about 60% of broccoli and about 70% of cabbage. If our body’s detox system fails to provide proper nutritional support, and if we do not ensure that unwanted toxins are removed from our lifestyle and dietary options, the risk of developing cancer eventually increases. In other words, consuming cauliflower and other vegetables in a regular diet is essential for fighting cancer. It contains many anti-cancer plant chemicals in cauliflower. Of these, sulforaphane and herbal sterols indole-3-carbinol work as an anti-estrogen agent. Together, these compounds have proven their benefits against prostate, breast, cervix, colon and ovarian cancers thanks to the prevention of growth of cancer cells and cytotoxic effect on cancer cells.
One cup of boiled cauliflower contains 3.35 grams of dietary fiber, which helps to clean the digestive system and get rid of unnecessary substances. In addition, glucoraphin (glucoraphanin), a substance in cauliflower, was detected. The researchers found that the sulforaphane compound made by a glucosinolate helps in protecting against stomach ulcers. Sulforaphane, which has a protective effect on the inner tissue layer of the stomach, prevents the growth of Helicobacter pylori excess bacteria in your stomach or too much of this bacteria prevents it from clinging to the stomach wall. Cauliflower (cauliflower) low calorie is also a good source of nutrients, as it is fibrous. When fiber is used in diets, its satiating feature can be a smart choice to prevent weight gain and maintain weight regularity. However, cauliflower should not be consumed excessively. Because it contains substances naturally found in animal foods called purines.
When buying cauliflower, the buds on the head should appear piece by piece, while it can be hard, tight, white or creamy, it should be careful not to be muddy. Stay away from the soft, mottled, dull matte colored head of cauliflower. The leaves around the cauliflower are fresh, thick and dark green, well preserved and fresh. Just because your head is big doesn’t mean it’s good quality. Of cauliflower varieties, the head of the autumn cauliflower is medium-sized, with a tight and white flower, while the head of the winter cauliflower is large, tight and with white flowers. The head of the cauliflower, which comes out in the spring, is small, tight and with white flowers. Recently, cauliflower varieties with pink, purple and yellow flowers have also been grown in Western countries.
If you are not going to use the cauliflower you bought immediately, you should keep the raw cauliflower in a paper or plastic bag in the refrigerator for a maximum of a week, and definitely keep it with the floret of the leaves, that is, the root. Because the floret prevents the developing moisture in clusters. If you buy pre-cut cauliflower flower, it will lose its freshness within 1 or 2 days and therefore you should consume it immediately, and it should be finished in 2 or 3 days after its meal.
During cooking, salt and turmeric powder is added for about 10 -15 minutes in order to get rid of the worminess. To cut the cauliflower, first separate it from the outer leaves and then separate it from the point where the stems of its surrounding leaves meet. Separate them into small or equal sized pieces and get rid of them if there are brown sections on the edges. When cauliflower is heated, it starts to emit odor, which is because of its sulfur compounds in its content. If you need to cook cauliflower for a short time to minimize the smell and also reduce nutrient loss. Boiling some vegetable foods in an iron pot causes them to turn brown. In order for the cauliflower, one of them, to not get a brownish color, it should add a little lemon juice to the water.