Cauliflower: the perfect low-carb

Its low sodium content, abundant potassium and lack of fat make cauliflower one of the most sought-after foods. According to Sarah Namulindwa, a nutritionist in Wakiso, cauliflower is also high in calories.

Nutritionists recommend that cauliflower be eaten boiled or steamed. Rita Nabirye also a nutritionist in Kampala adds that cauliflower contains provitamin A (Beta-carotene), which is ideal for good eye sight and complexion. It is also rich in vitamins B, C and E which boost health.

The vegetable's potassium content helps avert stroke, blood pressure, anxiety and stress.

Cauliflower also has a significant amount of calcium, magnesium, phosphorous and iron-minerals which boost the metabolism.

Nabirye recommends cauliflower for digestive disorders. "It acts on the digestive tract because it is highly digestible". It also cleans the digestive system and gets rid of unnecessary substances.

She says a substance called glucoraphin, which is present in cauliflower, is good for the stomach lining. With glucorphin, the stomach is not prone to the bacterium that is responsible for stomach ulcers and cancer.

According to Isam Sebilumbi, a nutritionist in Luwero, cauliflower facilitates the elimination of excess water retained in body tissues, and waste materials such as urea. It comes in handy for cases of renal failure, arthritis, gout and kidney stones.

And because of its vitamin C and manganese contents, cauliflower is powerful in antioxidants, necessary for a strong immunity.

Sebilimbi says cauliflower also contains high amounts of vitamin K and omega-3 fatty acids, which help decrease inflammation. It therefore decreases risks of inflammation-mediated diseases such as arthritis, obesity, diabetes mellitus and inflammatory bowel disease.