Fend off the Nation’s Top Two Killers

Cauliflower is a cruciferous vegetable, along with Brussels sprouts, kale, broccoli, cabbage, collard greens, and bok choy. As a result, it lowers the risk of both heart disease and cancer, the two major causes of mortality in the United States. Cruciferous vegetables have natural chemicals that protect the bends and branches of blood vessels—areas prone to inflammation—making them an effective heart defender. This is probably why a higher diet of cruciferous vegetables has been linked to a decreased risk of artery hardening in women.

Natural chemicals found in cauliflower and other cruciferous vegetables have also been demonstrated to inhibit cancer-causing compounds and prevent cancer from spreading. According to a review of the available evidence, there is an inverse link between cruciferous vegetable consumption and the risks of heart disease, cancer, and mortality from any cause, making cauliflower a major health-protective diet.