Cauliflower is a vegetable whose properties and nutritional values ​​should be appreciated by all of us. Cauliflower has anti-cancer effects, which has been scientifically proven. In addition, cauliflower will help protect against ulcers and help people with rheumatism. Check what other properties cauliflower has and who should not eat it.

Cauliflower – basic information

Cauliflower is a vegetable whose nutritional properties were already appreciated in 600 BC. At that time, it was cultivated in Asia Minor, from where it came to Italy, and in the 16th century, it was taken to France and other European countries, including England. In turn, the English at the beginning of the 17th century took cauliflowers to North America, where they are now grown, as in France, Italy, India, China, Canada and Mexico.

Cauliflower can prevent prostate and bladder cancer

Cauliflower belongs to the group of plant foods with the strongest anti-cancer potential. This is confirmed by scientific research. Consuming cauliflower, as well as broccoli, can reduce the risk of developing aggressive prostate cancer, according to scientists from North America and Canada in the Journal of the National Cancer Institute. In their view, cauliflowers and broccoli contain many substances that can have anti-cancer effects.

Researchers at Rutgers’ Ernest Mario School of Pharmac also believe that cauliflower is an effective weapon in the prevention of prostate cancer, especially when combined with curry. According to research, the substance found in this popular spice – curcumin – can prevent the development of tumours, especially when combined with phenethyl isothiocyanate (PEITC) – a substance found in vegetables such as cabbage, Brussels sprouts, cauliflower and broccoli.

In turn, American scientists from the University of Texas, who published their results in the International Journal of Cancer, say that cauliflower can reduce the likelihood of bladder cancer. This is due to antioxidant plants from the isothiocyanate group (which includes, among others, sulforaphane), which neutralize free radicals that may contribute to the development of cancer. It is worth knowing that this substance also contains cabbage and other cruciferous vegetables related to it, e.g. Brussels sprouts and radishes.

In addition, it was found that daily consumption of 50 g of non-starchy vegetables (including cauliflower) reduces the risk of developing mouth, throat and larynx cancers by 28%.

It is worth knowing that besides isothiocyanates, other compounds with anticancer properties that cauliflower contains, are indoles. Both the first and the second arise as a result of the decomposition of a substance called glucoraphanin, which is found in the largest quantities in broccoli, red cabbage and just cauliflower. Glucorafanins are sulfur compounds responsible for the characteristic smell of cauliflowers.

Nutritional values ​​of boiled cauliflower (in 100 g)


  •  Energy value – 23 kcal
  • Total protein – 1.84 g
  • Fat – 0.45 g
  • Carbohydrates – 4.11 g (including 2.08 g of simple sugars)
  • Fiber – 2.3 g


  • Vitamin C – 44.3 mg
  • Tiamine – 0.042 mg
  • Riboflavin – 0.052 mg
  • Niacin – 0.410 mg
  • Vitamin B6 – 0.173 mg
  • Folic acid – 44 µg
  • Vitamin A – 12 IU
  • Vitamin E – 0.07 mg
  • Vitamin K – 13.8 μg


  • Calcium – 16 mg
  • Iron – 0.32 mg
  • Magnesium – 9 mg
  • Phosphorus – 32 mg
  • Potassium – 142 mg
  • Sodium – 15 mg
  • Zinc – 0.17 mg

Cauliflower can protect against ulcers

Cauliflower should be used by people struggling with ulcers. Isothiocyanates have strong bacteriostatic properties and destroy Helicobacter pylori – bacteria that can contribute to the development of ulcers. In addition, they can protect against other gastrointestinal diseases such as gastritis, esophagitis and even stomach cancer, ” argue scientists from the Johns Hopkins University School of Medicine in Baltimore (USA).

Cauliflower and rheumatoid arthritis

Researchers have been observing a group of older women for over 10 years and have found that patients who eat larger quantities of brassica vegetables have a lower risk of developing RA. In addition, this vegetable is recommended in the diet of people struggling with rheumatoid arthritis.

Cauliflower is hard to digest and causes gas

Cauliflower is hard to digest, so it’s better not to eat it for dinner. In addition, it has gas-forming properties. To soften them, cauliflower should be served with garlic, ginger, dill or cumin.

Cauliflower and diabetes

Cauliflower’s glycemic index is 15, which is why diabetes can reach it without restrictions. This vegetable is recommended even in the Montignac diet, i.e. a diet that assumes the consumption of products with low GI.

Cauliflower not for people with thyroid disease

Cauliflower – along with other brassica vegetables, such as cabbage and broccoli, is included in the group of forming vegetables. They contain substances that interfere with the absorption of iodine from food. Therefore, consuming them, but in large quantities, may give symptoms of hypothyroidism. However, I am convinced by some specialists, the occasional consumption of a small number of brassica vegetables does not matter and should not be harmful to the health of people struggling with thyroid disease.

Cauliflower – how to choose and store it?

When buying cauliflower, make sure that the head is white or cream (white cauliflower), and at the same time hard, compact and heavy. It is worth knowing that cauliflower comes in a variety of varieties and colours – from white to light green, to purple.

Cauliflower should be stored in the fridge, with the stem up, to prevent moisture accumulation and rapid deterioration. It’s best to keep it in the fruit and vegetable compartment and eat it within 5 days of purchase

Cauliflower – use in the kitchen

Cauliflowers can be eaten raw by dipping them in a dip or salad dressing. Raw cauliflower florets can be added to salads, cooked with soups, casseroles and tarts. Cauliflower can also be mashed together with mashed potatoes, but in our country it is most often served after cooking with gold-plated bread crumbs.