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Cauliflower head

Cauliflower: A White Knight Against Cancer

Cauliflower is a herb in the cruciferous family. It is related to the broccoli and bok choy which are also cruciferous vegetables. Cauliflower has a whitish undeveloped flower with a large edible head. Cauliflower can prevent the risk of cancer, cure cancer and also boost the immune system.

History and development of Cauliflower

Cauliflower originated over 2,000 years ago in gardens of Asia Minor and the Mediterranean. By the 16th Century, it was eaten throughout Western Europe. Cauliflower has been an important vegetable in the United States since 1920. Almost all cauliflower grown in the United States comes from the Salina’s Valley of California it is also grown in
areas such as: Arizona, New York, Michigan, Oregon, Florida, Washington and Texas.

The Chemical Composition of Cauliflower

Cauliflower is indeed, a flower. It grows from a plant that, in its early stages, resembles broccoli and bok choy. Cauliflower is a cruciferous vegetable. Members of this family such as broccoli and bok choy have been associated with reducing the risk of cancer. Cauliflower forms a compact head of undeveloped white flower buds. As it grows on a single stalk, the head also known as the "curd" is surrounded by heavily ribbed green leaves that protect it from sunlight, so that the flower buds never develop chlorophyll. If the cauliflower plant is exposed to the sun it will discolour and lose it’s taste. There are no powerful chemicals in the compostition of cauliflower, phytonutrients, sulforaphane and indole 3 carbinol, or l3C. These compounds are found in all cruciferous vegetables which consistently show that people who eat these vegetables are less likely have the risk of getting cancer.

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