It is a well known fact that the more colorful the vegetable, the healthier it is. After all, color indicates the presence of carotenoids, which are powerful antioxidants. Therefore, one might assume that vegetables such as ordinary white cauliflower have little health value.

Unfortunately, it is true that cauliflower lacks certain nutrients, such as chlorophyll, that are present in most other vegetables because their leaves protect them from the sun during growth. Despite this disadvantage, cauliflower has many health benefits. In fact, when cooked properly (for example, boiled, steamed or sautéed), cauliflower contains high concentrations of some essential nutrients.

Five health benefits of cauliflower

Rich in anti-cancer phytochemicals

The cauliflower contains large amounts of sulforaphane and indole-3-carbinol (I3C), which are two phytochemicals with anti-cancer properties. Sulfurophane is a sulfur compound that, according to a study published in "Carcinogenesis" in December 2008, can decrease the rate of chemically induced mammary tumors in animals. I3C has also been shown to prevent cancer by increasing the production of enzymes that remove toxins from the body before they can damage cells. I3C also contains anti-tumor agents and is an effective anti-inflammatory that may help treat painful conditions such as arthritis, sprains and menstrual pain.

It increases cardiovascular and renal health

A study published in the American Journal of Hypertension in February 2012 found that sulforaphane may also normalize kidney function and significantly reduce blood pressure. The researchers attributed this action to sulfuraphane's ability to enhance DNA methylation, which is necessary to maintain gene expression and cellular function. Eating more sulforaphane-rich foods, such as cauliflower, has many other health benefits, not all of which have yet been proven by science.

It is a support for the digestive system

One cup of boiled cauliflower contains 12% of our recommended daily allowance (RDA) of fiber, which cleanses our digestive system of accumulated waste. It is also rich in glucoraphanin, a natural compound that seems to be found exclusively in broccoli and cauliflower. Glucoraphanin is in fact the precursor of the aforementioned sulforaphane and contains many pro-digestive properties. In fact, a 2009 study presented in "Cancer Prevention Research" showed that sulforaphane from glucoraphanin has a protective effect on the stomach lining and is particularly effective against the destructive Helicobacter pylori bacteria, which can increase our risk of stomach ulcers and cancer.

Cauliflower is a good source of vitamin C

One cup of boiled cauliflower also contains nearly 100% of our RDA of vitamin C. An essential antioxidant, vitamin C, helps protect us from the cell-destroying effects of free radicals; it also helps us produce collagen and the manufacture of certain neurotransmitters.

Cauliflower is rich in choline which stimulates the brain

Like broccoli for that matter, cauliflower is a natural source of the B vitamin choline. Choline is a precursor to acetylcholine, an important neurotransmitter, and increased choline intake is consistently linked to improved cognitive function, particularly in fetuses. For example, a 2010 study published in this area by the NIH showed that fetuses of pregnant women who suffered from choline deficiency experienced reduced blood vessel growth in the brain. Another study published in the Journal of the American College of Nutrition found that pregnant rats fed choline supplements gave birth to pups that enjoyed a lifetime of improved memory.