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Is Purple Cauliflower Better?

Analysis by Dr. Joseph Mercola Fact Checked

purple cauliflower

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  • Purple cauliflower gets its color from anthocyanin, a flavonoid studied for the beneficial effects it has on your cardiovascular system as well as its neuroprotective properties and the impact it has on diabetes and inflammation
  • Cauliflower is described as a powerhouse vegetable in an evaluation published by the CDC. The vegetable received a nutrient density score ranking it 24th of 41 other healthful selections. One cup of cooked cauliflower contains 73% of your daily value of vitamin C, 19% of the vitamin K you need and 14% of your folate requirement
  • Cauliflower is a good source of thiamin, riboflavin, niacin and phytonutrients. Research shows it helps eliminate harmful bacteria in the gut and protects cognitive health
  • Cauliflower may be eaten cooked or raw; it retains more antioxidants when it’s dry cooked (stir fried or roasted) as compared to when it’s boiled or steamed. It’s a versatile food that, when prepared properly, may be substituted for mashed potatoes, pizza crust or rice

As a member of the Brassicaceae family, cauliflower is related to broccoli, cabbage, turnips and rutabaga. Plants in this family may be annuals, biennials or perennials. In the most common form, cauliflower is white. However, it's a versatile vegetable that also comes in green, purple and orange varieties.

White cauliflower will turn yellow when exposed to the sun, so farmers sometimes use the large outer leaves to cover the plant. The purple variety is called Sicilian Violet, Graffiti or Violet Queen. Anthocyanin is the phytochemical responsible for the beautiful purple color. This phytochemical is also responsible for the red or purple color in berries.


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