Cauliflower has the botanical botanical name Brassica oleracea, and it is a cruciferous vegetable, which means that its flowers have four petals arranged in a cross. The same family of plants such as broccoli, cabbage, kale, brussels sprouts and cabbage.
Not everyone likes the taste of cauliflower, but many health benefits of this vegetable can be obtained by eating the above alternatives of crucifers. Broccoli has overshadowed cauliflower, but it is actually more versatile vegetable. It can be eaten raw and can be added to salads or can be cooked. It can even be mixed and mashed with potatoes as a healthy alternative to mashed potatoes. Cauliflower is a source of minerals, calcium, iron, magnesium, manganese, potassium, phosphorus and sodium.
Calcium is essential for bone health while blood needs iron for hemoglobin formation, while magnesium helps keep nerves and muscle functions, and supports the immune system. Manganese is needed for connective tissue, bone, and it plays an important role in regulating blood sugar levels.
Potassium is essential for building proteins and muscle break down carbohydrates and can control the electrical activity of the heart. Phosphorus is essential for healthy bones and teeth, as well as work with vitamins. In fact, many of the B group of vitamins are present in the cauliflower.
Choline is good for a healthy brain. Suffice choline intake during pregnancy is associated with an increase in cognitive functions and improving memory and learning in children. It can even help fight memory decline in old age. So eat a lot of cauliflower.