About Cauliflower
Cauliflower is a highly modified type of cabbage in the Mustard family (Brassicaceae), is widely used for its production of flower structures and fleshy stems. Cauliflower is rich in vitamins C and K . it is often used as a cooked vegetable or used raw in salads and condiments.
Cauliflower is an annual that grows to about 0.5 meters (1.5 feet) in length and carries large leaves, rounded, cabbage leaves (Brassica oleracea, acephala variety). As it is needed for food, the raceme port forms a “curd” or the head of a hard, unpleasant, which is a growing inflorescence (cluster of flowers).
The broad leaf extends well over the flour, and is tied together before harvesting to cover the flour and prevent it from browning. Commercially, white cauliflower is the most common, although there are also orange, yellow, green and brown. The plants produce yellow, cross-shaped flowers and berries inside dry capsules called siliques.
Growing Conditions
Cauliflower hates any interruption of its growth. Changes, in the form of temperature, humidity, soil nutrients, or insects, can accelerate plant growth or destroy existing ones. Water with two inches of water every week; even in normal rain, it often needs to be watered.
For best growth, fertilize the plant with a nitrogen-rich fertilizer 3 to 4 weeks after transplanting. Note that cauliflower will start as a faint smell and it takes time for the smell to appear. Most species take at least 75-85 days after transplanting. Be patient!
A brown head indicates a boron deficiency in the soil.
Add 1 tablespoon of borax to 1 gallon of water. (Avoid getting boron on other plants.) Or give a direct irrigation of the weeds; repeat every two weeks until symptoms disappear. In the future, add more compost to the soil. For white varieties, a pink head can indicate extreme sunlight or temperature changes. Yellow color can be due to stress or low fertility.
Nutrition and history of cauliflower
Cauliflower first appeared in the Asian region many years ago as a variation of a type of cabbage that was not thought to be edible. It first became popular as a vegetable in the Mediterranean region around 600 BC, and today it is still found in many Italian, Spanish, Turkish and French cuisines.
Cauliflower is believed to have traveled to the United States in the middle of the 16th century. At that time, it became a widely harvested vegetable used in many different dishes. Today, vegetables are used in almost all types of cuisine in the world: Chinese, Japanese, Italian, French, Indian, American, etc.
Many people prefer to cook and eat only the “head” of cauliflower, because the stems and tough leaves can cause irritation in some people and often have a tough appearance. It is believed to be very useful because of the unique combination of phytochemicals called carotenoids, tocopherols and ascorbic acid.
These are all types of antioxidants that are now being thoroughly researched to better understand their health benefits. According to recent research, Brassica crops such as cauliflower are associated with the prevention of chronic diseases, including heart disease, diabetes, neurodegenerative diseases and various types of cancer, to name a few. how many.
Cauliflower is anti-inflammatory
Bioactive compounds in cauliflower are known to reduce inflammation, as reported in the Journal of the Academy of Nutrition and Dietetics in 2014. Vegetables are also rich in antioxidants, including types known to prevent oxidative stress.
According to the authors, oxidative stress occurs when there is an imbalance between the production of free radicals that damage the cell and the ability to prevent their negative effects.
This leads to inflammation of the system, which increases the risk of aging and disease. Eating cauliflower and other cruciferous vegetables can help reduce inflammation and oxidative stress.
Health Advantages
Reduces the risk of heart disease
Heart disease is one of the health problems that fiber helps protect against. Research published in 2017 shows that dietary fiber can improve heart health, at least in part, through how it affects the gut microbiome.
A poor diet is associated with an increased risk of heart disease, which researchers say can be reduced by eating nutritious vegetables.
At least eight studies have shown that a high consumption of cruciferous vegetables, including cauliflower, increases the risk of coronary heart disease, ventricular septal defect, ischemic heart disease, stroke (type of stroke), stroke and intracerebral hemorrhage.
Prevents oxidative stress and chronic diseases
Like other fruits and vegetables, cauliflower is rich in antioxidants. These compounds help repair cells and protect them from inflammation, which can help reduce the risk of chronic disease.
Cauliflower is a good source of bioactive phytochemicals, which can reduce the risk of chronic diseases. These include glucosinolates, phenolics, flavonoids, chlorophylls, nutritional compounds, and antioxidants.
Cauliflower fights aging
Sulforaphane, a natural compound found in cauliflower and other cruciferous vegetables, works at the cellular level to remove toxins, reduce inflammation and protect DNA, according to the National Institutes of Health.
In addition, research published in the journal GeroScience has shown that sulforphane can affect genes in a way that reduces the biochemical process of aging. Other studies published in the Austin Journal of Cerebrovascular Disease & Stroke in 2017 show that the compound can help protect the brain, support the nervous system, and quickly reduce age-related cognitive decline.
It helps you lose weight
Cauliflower contains enzymes involved in detoxification, according to a study published in the Journal of Nutrition and Metabolism in 2015. These enzymes act as internal waste collectors: they scan the body for toxins and waste, bind them, and carry them out of the body.
Health professionals don’t like the word detox because it’s so overused and overstated. Detox basically means helping to detoxify potentially harmful chemicals or quickly remove them from the body. Eating cauliflower and other cruciferous vegetables supports the detox process.
