Cauliflower pales in color, but not in health benefits

Article by: WASHINGTON POST
Updated: December 22, 2012 - 2:34 PM

Cauliflower may lack color, but it doesn't lack nutrients.

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Cauliflower contains antioxidants, anti-inflammatory properties, fiber, vitamins and minerals.

Photo: Emily M. Rasinski, MCT

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We've all heard that brown rice is more nutritious than white, whole-wheat bread beats plain white and white sugar not only lacks health benefits but also might be toxic. We've heard the darker the green vegetable the better and other encouragements to eat a rainbow of colorful foods. So what's the story with cauliflower? It is not colorful. It is white.

Is it really good for us?

Unlike processed white foods, cauliflower has many health benefits:

• The antioxidants avert oxidation and damage to our cells, helping to prevent cancer and other diseases.

• The anti-inflammatory properties of the vegetable help to prevent arthritis, diabetes, heart disease, irritable bowel syndrome and other inflammatory diseases.

• The fiber helps to support digestion and detoxification.

• Cauliflower is full of B vitamins, potassium and phosphorous, which support the nervous system, muscles and bones, respectively.

Here are some fun facts about the vegetable:

• The head, which is called a curd, is a bunch of undeveloped flower buds.

• The trunks are edible, too.

• The coarse outer leaves protect cauliflower from sunlight, preventing the chlorophyll from turning it green. Broccoli's outer leaves don't cover its flower buds as extensively, so it has more opportunity to turn green from the sunlight.

• It is easy to overcook and turn into mush, so be careful.

• When cooking, avoid aluminum and iron pots: Cauliflower incites a chemical reaction with these surfaces, turning the vegetable yellow. Science experiment, anyone?