There is a simple trick that can maximize the nutritional benefits of cauliflower and other cruciferous vegetables, specifically enhancing their antioxidant and anticancer properties
The cauliflower (as well as all cruciferous vegetables) is a nutrient-rich food, famous for its health-promoting properties. In addition to being versatile in the kitchen, this vegetable is a true ally for our well-being. But did you know that there is a simple trick to maximize its positive effects?
It’s about let the cut cauliflowers rest for at least 30 minutes before cooking. Why wait? When cauliflower is cut, the cell walls break down and activate the enzyme myrosinase, responsible for transforming glucosinolates into sulforaphane.
This compound is known for its powerful antioxidant and anti-inflammatory propertiesas well as for its potential to prevent some forms of cancer. By letting the cauliflower sit, you allow this reaction to occur, increasing the amount of sulforaphane available.
A study, published in Journal of Agricultural and Food Chemistryhas shown that this simple gesture can increase sulforaphane formation up to 2-3 times compared to immediate cooking, making your cauliflower even more nutritious.
The cooking method is also important
Then keep in mind that cooking also greatly affects the preservation of nutrients in cauliflower. Here are the most effective methods to guarantee the maximum benefits of cauliflower and more generally of cruciferous vegetables:
