CAUlIFLOWER HEALTH BENEFITS and NUTRITION FACTS
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One cup of cooked cauliflower provides 73 to 77 percent of the recommended daily amount of vitamin C, 19 percent of the daily vitamin K amount and 8 percent of the daily manganese amount.Cauliflower is a good source of folate, a B vitamin that’s needed to make DNA and other genetic material, as well as for your cells to divide. 3 It’s also an excellent source of bone-optimizing vitamin K and immune-enhancing vitamin C.Boosting your immunity: Just one serving of cauliflower contains 100% daily value for vitamin C which can help support immunity, as well as DNA repair in the body. Vitamin C.
As for vitamins and nutrients, one serving of cauliflower has: 100% of the daily recommended amount of vitamin C About a quarter of your daily vitamin K 2% of your daily calcium and iron.Cauliflower is nutrient dense One cup of raw cauliflower provides over 75% of the daily minimum target for vitamin C. In addition to supporting immunity, this nutrient is needed for DNA repair.As far as nutrition goes, cauliflower is high in vitamin C and a good source of folate. It’s fat free and cholesterol free and also is low in sodium content.
Additionally, cauliflower contains only 25 calories in 1/6 of a medium head. This portion size also contains 2.Cauliflower is a low-calorie source of other heart-friendly nutrients as well, including vitamin C, potassium, magnesium and niacin. (6), (7) 3.
Nutrition facts and Information for Cauliflower, raw. ESTIMATED GLYCEMIC LOAD™ Glycemic load is a way of expressing a food or meal’s effect on blood-sugar levels. Nutrition Data’s patent-pending Estimated Glycemic Load™ (eGL) is available for every food in the database as well as for custom foods, meals, and recipes in your Pantry.Cauliflower is an excellent source of antioxidants, vitamin C, dietary fibre and vitamin K! Regular consumption of cauliflower can protect your heart health, improve your.
Cauliflower rice is a nutritious alternative to rice that’s low in calories and carbs. It may even provide a number of benefits, such as boosting weight loss, fighting inflammation, and even.Cauliflower benefits include its ability to help reduce cancer risk, fight inflammation, decrease the risk of heart disease and brain disorders, provide high levels of vitamins and minerals, improve digestion and detoxification, aid in weight loss, balance hormones, and preserve eye health.
The benefits of cauliflower Several epidemiological studies have shown that high consumption of vegetables and fruit decreases the risk of cardiovascular diseases, some cancers and other chronic diseases. The presence of antioxidants among vegetables and fruits could play a role in this protection.Health Benefits And Nutrition Facts-Cauliflower Vs Broccoli. Hi! Cauliflower and broccoli are flower vegetables that comprise of clustered florets..
Broccoli is not grown in India but is available whereas cauliflower is readily grown and is widely available in vegetable markets.Although low in calories, cauliflower contains many important nutrients, such as vitamin C, folate, antioxidants, and electrolytes. Folatehelps convert carbs into energy and electrolytesregulate.
Cardiovascular Health – A compound, called allicin, found in this vegetable decreases the risk of heart diseases and stroke.It also reduces the cholesterol level. Anti–inflammatory – The vitamin K and omega-3 fatty acids, contained in cauliflowers, avert chronic inflammation which might result in bowel condition, arthritis and chronic pain.
List of related literature:
|from Prescription for Dietary Wellness: Using Foods to Heal|
|from Cooking with the Bible: Biblical Food, Feasts, and Lore|
|from Advances in Food and Nutrition Research|
|from The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections|
|from Meals that Heal Inflammation|
|from Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables|
|from Controversies in Food and Nutrition|
|from Nancy Clark’s Sports Nutrition Guidebook|
|from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution|
|from Plant Tissue Culture: Propagation, Conservation and Crop Improvement|