Best Health - - CONTENTS - by ABBEY SHARP, RD | pho­tog­ra­phy by AN­GUS FERGUSSON food styling by ASH­LEY DENTON | prop styling by LAURA BRAN­SON

Move over carbs, there’s a new, nu­tri­ent-dense in­gre­di­ent in town


unin­spir­ing to look at, but it is an in­cred­i­bly ver­sa­tile veg that is chock-full of healthy good­ness.

Like its other bras­sica or cru­cif­er­ous fam­ily cousins, cauliflower is rich in the sul­fur-con­tain­ing com­pounds, glu­cosi­no­lates, isoth­io­cyanates and sul­foraphane, which taken to­gether may help re­duce the risk of lung, breast, colon and prostate can­cers.

Cauliflower also con­tains carotenoid and flavonoid an­tiox­i­dants, both of which have been linked to a re­duced risk of cancer, heart at­tack and stroke. And we can’t for­get that vi­ta­min C! With more than 70 per­cent of your C needs in a mod­est one cup serv­ing, you know you’ve got some se­ri­ous anti-inf lam­ma­tory and im­mune sup­port on your side.

While it may look round and stout, cauliflower is re­mark­ably fig­ure­friendly. With just 25 calo­ries and an im­pres­sive three grams of fi­bre per cup, cauliflower is a sa­ti­at­ing low-cal way to bulk up any meal or snack. Re­search con­sis­tently sug­gests that get­ting enough fi­bre can help pre­dict long-term weight loss and de­creased Type 2 di­a­betes risk, likely by help­ing sta­bi­lize our blood sug­ars and keeping us feel­ing fuller longer.

And there’s never been a bet­ter time to get your fix. Cauliflower has be­come a low-carb stand-in for a wide range of guilty plea­sures. From fried rice, to pizza crust, to faux tater tots, to steak, this culi­nary chameleon makes eat­ing your veg­eta­bles fun.

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