Cauliflower (2024)

FAQs

Are there any negatives to eating cauliflower? ›

Andrews says the biggest pitfall with cauliflower is the possibility of digestive discomfort like bloating, gas or cramping, especially if you are sensitive to other cruciferous vegetables. Cauliflower can also cause issues in people with an allergy to cruciferous vegetables or those vulnerable to kidney stones.

The low-carb and gluten free frenzy has pushed the cauliflower trend toward hysteria. You can find cauliflower crackers, pasta, pizza, rice, and even hot cereal (which seems like another marketing hijack since its… grain free).

When it comes to nutrition, cauliflower is a superstar. It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium.

In 1 cup of chopped cauliflower, you'll get 5.3 g of total carbs, 3.2 g of net carbs, 0.3 g of fat, and 2.1 g of protein, per the USDA. Not to mention, you get 320 mg of potassium, making this vegetable a good source of the nutrient.

While they are both very nutritious vegetables, broccoli has a higher vitamin content, specifically in vitamin K and C, than cauliflower and is specifically known to be great for eye health. Broccoli florets also provide more minerals and fiber as well as contains vitamin A that isn't in cauliflower.

As a cruciferous vegetable, cauliflower is an excellent source of fiber. Fiber helps maintain healthy digestion, reducing your risk of digestive disorders. It also promotes the growth of good bacteria in your gut.

Consumption by Country

The countries with the highest volumes of cauliflower and broccoli consumption in 2019 were China (11M tonnes), India (9.2M tonnes) and the U.S. (1.2M tonnes), with a combined 78% share of global consumption. These countries were followed by Mexico, which accounted for a further 1.9%.

1 Disease causes and symptoms. Downey Mildew: Due to a fungus called Peronospora parasitica (Muimba-Kankolongo, 2018), which causes white, yellow, or brownish patches on older leaves, accompanied by downy gray mold on the undersides are observed on leaves.

Cauliflower prices are rising due to a lower yield, while demand remains consistent. Quality is fair with good weight and coloring.

Eating raw cauliflower provides maximum vitamin C content, but cooking cauliflower allows your body to absorb more nutrients, such as vitamin K and potassium. Roasting or steaming cauliflower brings out its natural flavors and adds a delightful texture.

How many times a week should you eat cauliflower? ›

Even better from a health standpoint, enjoy cauliflower and other vegetables from the cruciferous vegetable group 4-5 times per week, and increase your serving size to 2 cups.

Gastrointestinal Distress and Flatulence

Cauliflower and other cruciferous veggies contain a complex sugar called raffinose. It is hard to break down and is instead fermented by the bacteria in the large intestine. As a result, you may experience bloating and flatulence among other gastric issues.

May aid weight loss

As a good source of fiber, cauliflower slows digestion and promotes feelings of fullness. This may help reduce the number of calories you eat throughout the day, an important factor in weight control ( 2 , 9 ). High water content is another weight loss-friendly aspect of cauliflower.

Cauliflower is a dietary superfood filled with vitamins, minerals, and other beneficial molecules despite its pale-colored appearance. Today cauliflower is a popular alternative to many carbohydrate-rich foods, such as rice, Pizza Crusts, and Sandwich Rounds.

Cauliflower provides a significant amount of antioxidants, which are beneficial for reducing inflammation and protecting against several chronic diseases.

Nutritionally, cauliflower is lighter in calories and carbs than potatoes and is more nutrient-dense. That's why it's popular among the low carb and weight loss communities.

Eating raw cauliflower provides maximum vitamin C content, but cooking cauliflower allows your body to absorb more nutrients, such as vitamin K and potassium. Roasting or steaming cauliflower brings out its natural flavors and adds a delightful texture.

Cauliflower

“Cauliflower, like cabbage, is considered a high-FODMAP cruciferous veggie,” Volpe explains. “It is naturally high in raffinose (a poorly digested carbohydrate constituent) as well as in glucosinolates.” A less-gassy substitute for cauliflower, believe it or not, is broccoli.