What's New and Beneficial About Cauliflower
Details gathered for a considerable study called the Western european Prospective Investigation into Tumor and Nutrition (EPIC) shows cauliflower to be a particularly popular cruciferous veg in 10 western Western countries, tying for first place with cabbage for the vegetable consumed most frequently. Here is how cauliflower stacked up against other cruciferous vegetables as a percentage of all vegetables eaten: cauliflower (25%); white cabbage (13%), and cabbage "unspecified" (12%). That is also interesting to compare cauliflower with brokkoli in the study conclusions since cauliflower accounted for a better percentage of total vegetable consumption than spargelkohl (18%).
Recent studies have shown that boiling, full submersion of cauliflower in water when cooking, is not the best baking practice if you wish to protect key phytonutrients in this cruciferous vegetable. In a single study, 3 minutes of cauliflower submersion in a full pot of boiling water was enough to draw out more phytonutrients than 10 full minutes of steaming. Glucosinolates and flavonoids were the phytonutrients lost from cauliflower in greater amounts with full water submersion.
In least in some countries, cooked cauliflower is greatly preferred over raw cauliflower. The European Prospective Research into Cancer and Diet (EPIC)--also reported above--has found that 80% of the cauliflower consumed in 12 European countries (including England, Italy, Spain, Germany, Portugal, the Netherlands, Norway, Laxa, sweden, and Denmark) is liked in cooked form (versus raw).
Several recent studies have shown the baking of raw cauliflower to significantly improve its capability to bind together with bile acids. Since acrimonie acid binding is a well-documented way for helping control blood cholesterol levels, these studies indicate potential heart benefits from consumption of cooked cauliflower. One of the most detailed research that we have observed in this area examined cauliflower that were steamed for 10 minutes.
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