Cauliflower Seed

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is nutritious, and may be eaten cooked, raw or pickled. Its name is from Latin caulis (cabbage) and flower, an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli and collard greens, though they are of different cultivar groups. Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density. As a member of the brassica family, cauliflower shares with broccoli and cabbage several phytochemicals which are beneficial to human health, including sulforaphane, an anti-cancer compound released when cauliflower is chopped or chewed. In addition, the compound indole-3-carbinol, which appears to work as an anti-estrogen, appears to slow or prevent the growth of tumors of the breast and prostate. Cauliflower also contains other glucosinolates besides sulfurophane, substances which may improve the liver's ability to detoxify carcinogenic substances. A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer. Cauliflower, raw (edible parts) Nutritional value per 100 g (3.5 oz) Energy 103 kJ (25 kcal) Carbohydrates 5 g Sugars 2.4 g Dietary fiber 2.5 g Fat 0 g Protein 2 g Thiamine (Vit. B1) 0.057 mg (4%) Riboflavin (Vit. B2) 0.063 mg (4%) Niacin (Vit. B3) 0.53 mg (4%) Pantothenic acid (B5) 0.65 mg (13%) Vitamin B6 0.22 mg (17%) Folate (Vit. B9) 57 μg (14%) Vitamin C 46 mg (77%) Calcium 22 mg (2%) Iron 0.44 mg (4%) Magnesium 15 mg (4%) Phosphorus 44 mg (6%) Potassium 300 mg (6%) Zinc 0.28 mg (3%) Percentages are relative to US recommendations for adults. -Wikipedia