Ingredient of the Week: Cauliflower


Cauliflower is believed to be native to the Mediterranean region, near the northeastern region by Turkey. The history of this mighty vegetable goes back to 2,000 years and was not always selected to have a large head (curd). Instead in certain areas of the world, “Loose curd” is the preference of choice.

Nutritional Benefits

Contains great levels of vitamin C (ascorbic acid), folate, vitamin K (phylloquinone), vitamin B6, vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), calcium, magnesium, phosphorous, potassium and manganese. Cauliflower is also a great source of protein, essential omega-3 fatty acids and dietary fibers.

Health Benefits

  • Reduces Cancer Risk
  • Fights Inflammation
  • Provides High Levels of Vitamins and Minerals                                                 (especially important Vitamin C and Vitamin K)
  • Improves Digestion and Detoxification
  • Aids in Weight Loss
  • Helps Balance Hormones
  • Preserves Eye Health





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