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HEALTHY LIFESTYLE








Importance of well balance diet

All food contains all of the nutrients we need to be healthy, it is necessary to eat various foods in sufficient amounts. A good diet will include many different foods, and sufficient in quantity and quality to meet an individual’s need for food energy and other micro nutrients.

CAULIFLOWER

Typical serving size:

½ cup, cooked (62 g), or ½ cup raw (50 g)

HOW IT HARMS

  • Bloating and flatulence

    WHAT IT HEALS

    Cancer Weight gain Cauliflower is a cruciferous vegetable in the same family as broccoli, brussels sprouts, cabbage, and kale
    It is rich in vitamin C, folate, and various other phytochemicals linked with good health
    A cup of raw cauliflower florets has more than 50% of the Recommended Dietary Allowance (RDA) of vitamin C, 15% of the RDA for folate, and reasonable amounts of potassium and vitamin B6
    It also has bioflavonoids, indoles, and other chemicals that protect against cancer
    80% of folate is lost in cooking so eat cauliflower raw

    QUICK TIP:

    Cook cauliflower fast To retain flavor and reduce nutrient loss, cook cauliflower rapidly by boiling in a minimum amount of water or steaming
    Too much cooking turns cauliflower mushy and releases sulfurous compounds, resulting in an unpleasant odor and bitter taste

    Health Benefits

    May prevent cancer
    The high amounts of vitamin C in cauliflower help protect against inflammation that can lead to cancer
    The vegetable is also rich in folate, which may help prevent damage to DNA that can lead to cancer
    Helps lose weight
    Because cauliflower is high in fiber and low in calories (25 calories per cup of florets), it’s an ideal snack food for weight watchers

    Health Risks

  • Bloating and flatulence
    Cauliflower and other vegetables in the Brassica family can cause discomfort, especially those who suffer from gastric disorders such as ulcerative colitis
    Avoid cauliflower if it triggers symptoms

    Allergies

  • Save the brine from store-bought pickles and pack it with florets into a jar; refrigerate for several days
  • Season steamed florets with olive oil, roasted red pepper slivers, and olives
  • Roast oiled florets with slivered garlic until well browned

    Buying Tip

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  • Look for a head with firm, compact florets and a snowy white color
    Leaves should be crisp and green
  • Avoid cauliflower with brown spots or loose sections
    Storing Tip
  • Refrigerate cauliflower in a plastic bag for up to 5 days in the refrigerator crisper