Reasons to eat more Cauliflower
Cauliflower has versatile nutrient profile as a vegetable with an easy-to-cook nature which makes it a staple of diet for many. You can make cauliflower into a dozen different dishes, from cauliflower steaks to cauliflower rice to creamy cauliflower bacon. Cauliflower is low in carbs and high in vitamin C, potassium, calcium, and fiber. It also has a moderate amount of vitamin K1 and contains sulforaphane, glucosinolates, carotenoids, and indole-3-carbinol. The following are the functions of the nutrients: Cauliflower Vitamin C You need vitamin C for collagen and connective tissue formation. Your body also uses it to manufacture glutathione, enhance immune function, and prevent free radical damage. Vitamin C is sensitive to heat, so you will lose a lot of cauliflower’s vitamin C if you cook it. You can help preserve vitamin C by cooking cauliflower at lower temperatures, or by eating it raw. If you insist on cooking your cauliflower, you may want to consider supple