Cauliflower, Quality Available : A Grade

Botanical name: Brassica oleracea botrytis

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It provides phytochemicals that the body needs to stay healthy. Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density

Benefits and uses:

Fresh cauliflower is excellent source of vitamin C. Vitamin-C is a proven antioxidant helps fight against harmful free radicals, boosts immunity and prevent from infections and cancers. It is low in fat but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.

Cauliflower contains vitamin C and folate. Folate helps the blood work more efficiently and is often recommended for preventing anemia. It also helps to maintain a healthy cholesterol level.

Indole-3-carbinol, the active constituent of cauliflower enhances DNA repair, and acts as an estrogen antagonist, slowing the growth of cancer cells.