Vitamin C is a potent antioxidant which plays a vital role by preventing the free radical damage to the cells of your body. Around 27.6 milligrams of vitamin C is present in a half cup of cooked cauliflower.
A half cup of cooked cauliflower contains around 28 micrograms of folate. DNA which is the genetic material of the cells of the body is manufactured by folate and may also be helpful in preventing different types of cancer.
According to researches cauliflower has a photochemical called Indole-3-Carbinal which enhances the breakdown of estrogen in to less potent form thereby reducing the risk of breast cancer.
Cauliflower is known to have a rich supply of fibre which is good for digestion. It contains glucoraphin which helps in protecting the stomach lining by reducing the risk of contracting cancer and other stomach ailments.
Another benefit of Cauliflower is that it reduces inflammation and increases blood flow in the body especially in the prostate area. The high content of antioxidants in cauliflower helps to the fight free radicals which are responsible to causing cancer.
Breast cancer is also prevented by the use of cauliflower in your diet as it contains phyto-chemicals like sulforaphane and plant sterols like indole-3- carbinol, which are considered essential to prevent the growth of cancer cells.
Cauliflower is a healthy vegetable for cancer prevention especially in women. Cauliflower has the combination of phyto-chemicals, plant sterols, antioxidants and vitamin C that help in reducing the risk of developing cervical cancer.
It has been reported that risk of ovarian cancer is higher in women who have no children, use hormone replacement therapy, have had breast or colon cancer and regularly use fertility drugs. Although the symptoms of ovarian cancer do not appear immediately but consumption of cauliflower can help you prevent ovarian cancer.
According to a study published in International Journal of Cancer, people who ate cauliflower or other cruciferous vegetables had 29 percent less chance of getting bladder cancer than those who ate such vegetables in lesser amount.