Cauliflower belongs to the cruciferous vegetable family, which also includes arugula, bok choy, broccoli, Brussels sprouts, cabbage, collard greens, kale, radishes, turnips, and watercress. Its nutrient content is comparable to that of its green-colored relatives in the cruciferous family.
Nutritional Facts of Cauliflower
Cauliflower, despite its white appearance, is a versatile and vitamin-rich vegetable. It is a good source of fiber and vitamin K, as well as a good source of vitamin C and folate. It is also high in phytochemicals and antioxidants, two naturally occurring compounds that are thought to help prevent chronic diseases.
Benefits of Cauliflower
Antioxidants such as vitamins C and K, as well as manganese, can neutralize free radicals before they cause damage to healthy cells and contribute to diseases such as heart disease and cancer. Antioxidants like vitamin K and C may help prevent diseases like cancer, heart disease, and arthritis.
Storage & Uses of Cauliflower
Cauliflower should be stored in the refrigerator’s vegetable drawer. You can keep it wrapped in a plastic bag until you’re ready to use it. Cauliflower will keep for about five days; when it begins to feel rubbery rather than firm, it is no longer fresh. If you only use half of a large cauliflower, wash the remaining cauliflower and store it in a plastic bag until ready to use.
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