Should You Make the Switch to Cauliflower Rice? - 24Seven Wellness & Living

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You cannot failed to have noticed a “new kid on the block” who is taking over our produce. Cauliflower! Yes, who would have thought boring ole cauliflower would have become the hottest health trend?

It really doesn’t matter which grocery store you frequent, cauliflower rice is everywhere, restaurants offer cauliflower steak as a vegetarian option, there are recipes galore on the internet of cauliflower stir fries, casseroles, soups and even smoothies.

So why exactly should you be including cauliflower in your diet?

Cauliflower rice has approximately 25 calories in one cooked cup, compare that to a cup of white rice at a whopping 206 calories then why wouldn’t you switch?

A cup of cauliflower rice also has 5 grams of carbohydrates, while a cup of white rice has around 43 grams of carbohydrates. So for those of you trying to reduce your carb intake, but still want to enjoy consuming something with a similar mouth feel of actual rice, cauliflower rice is the way to go.

Cauliflower also has 3 grams of fiber per cup and is loaded with vitamins C, K, B6, and folate.

Cauliflower contains anti-inflammatory nutrients to help keep inflammation at bay. In fact, cauliflower is an excellent source of two phytonutrients (chemical nutrients found in plants), sulforaphane and indole-3-carbinol (I3C). The National Institute of Health reviewed I3C as a possible cancer preventative agent used to treat tumors. Together, these nutrients help prevent cancer by preventing enzymes from activating cancer-causing agents in the body, and increasing the body’s production of enzymes that clean toxins and carcinogens out of the system before they can damage cells.

Cauliflower is also a great source of choline, which is a B vitamin known for its role in brain development. Other studies also support choline’s ability to potentially diminish age related memory decline.

Cauliflower is a cruciferous vegetable like broccoli and brussel sprouts so it is packed with fiber (approximately 3.5 grams per cooked cup). On average, people who consume the most dietary fiber have a healthier lipid profile which can decrease your bad cholesterol. You do need to be aware though that when eaten raw this vegetable may not break down as easily during digestion so either limit your intake of the raw variety or ensure you cook them to aid with digestion.

In addition, folate-rich vegetables, such as cauliflower, are considered heart-protective because folate helps to lower the amount of circulating homocysteine, an amino acid linked to cardiovascular disease, in the bloodstream.

So now you know why it’s worth making the switch.