Purple Cauliflower Benefits: A Nutritional Breakdown Backed by Science
By Dr. Shubham Pandey +2 more
Medically reviewed by Dr. Shubham Pandey
Last updated: Apr 17, 2024Click to rate this article!
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By Dr. Shubham Pandey +2 more
Medically reviewed by Dr. Shubham Pandey
Last updated: Apr 17, 2024Table of Contents
In this article, we will take a comprehensive look at the numerous potential nutritional benefits offered by the regal-looking purple cauliflower, along with a scientific breakdown of its nutritional content. We will also offer tips on purchasing and storing these unique vegetables and discuss some easy-to-follow culinary applications.
It’s a natural type of cauliflower plant. Its scientific name is Brassica oleracea var. botrytis. Its a stand-out purple shade. This makes it unique compared to regular white ones.
It has more of the antioxidant anthocyanins. It’s what gives the vegetable its bold colour. Since being found, it’s grown and eaten around the world. It comes in types like Sicilian Violet, Violet Queen, Rambo Purple, and Purple Cape.
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It’s packed with key nutrients. These include vitamins and minerals which are discussed below.
They are proteins, fats, and carbohydrates. They form the main part of all diets.
One serving has about 2 grams of protein, 0.3 grams of fat, and 5 grams of carbohydrates. The carbohydrates include 2.5 grams of fiber.
Purple cauliflower doesn’t just carry proteins and fats. It’s also full of key vitamins and minerals.
Purple cauliflower has a lot of vitamin C. It’s water-soluble and needed for a healthy immune system. It’s vital for tissue repair and making collagen. In every cup of raw cauliflower, there are around 51.6 milligrams of vitamin C.
It’s key for your brain, cell walls, and liver to work well. You can get loads of it from purple cauliflower. One cup has around 48.7 milligrams.
Also, there’s a small but key amount of iron and calcium. These go a long way to keep you healthy and for strong bones. In every cup of purple cauliflower, there are 0.31 milligrams of iron and 24.2 milligrams of calcium.
There are many potential health benefits to eating purple cauliflower. These stem from its nutrition makeup, including an array of vitamins, minerals, and antioxidants. Some key benefits of eating this super vegetable are as follows. :
Purple cauliflower is full of antioxidants. These include anthocyanins and glucosinolates.
The anthocyanins in purple cauliflower not only give it its pretty colour, but they are also proposed to fight inflammation, defend against cell damage, and promote heart health. More research is needed to substantiate these benefits.
They’resulfur-filled compounds found in vegetables like cauliflower. They’re said to fight inflammation throughout the body. Plus, they’ve been proposed to support liver function and push detoxifying enzymes that protect against damage from harmful radicals. More research is needed to corroborate these benefits.
Purple cauliflower could be your ideal food. Well-known for its high fiber content and low calories, it may aid in weight loss. The high fiber will keep you full, and the low-calorie content will help you meet your daily calorie goals. However, it is to be noted that weight loss isn’t solely by consuming purple cauliflower, it may be achieved by doing a myriad of things like eating a balanced diet, stress management, and regular exercise.
All cruciferous vegetables including purple cauliflower, have substances such as gluconasturtiin, glucoraphanin, and glucobrassicin. These are said to help stimulate enzymes needed for body detoxification reactions. These enzymes act like natural defenses against oxidants. They also are proposed to support liver function. More research is needed on whether it can be used to detoxify.
Purple cauliflower is rich in vital ingredients required for keeping bones strong and healthy.
Vitamin C is needed to make collagen. Collagen helps keep bones strong and avoid fractures. Choline aids in forming cell walls and reduce risk of inflammation. Calcium is key in adding mineral content to bones and maintaining bone density. Thus, purple cauliflower may aid bone health.
Always remember before adding purple cauliflower to your diet you must run it by your doctor first. They can guide you on whether it is beneficial for you to do so. Caution to be noted in consuming to much of it as it can cause bloating and gas in some people. In people with kidney problems, it is to be avoided as it has high purine content and can cause hyperuricemia which can result in kidney stones.
To get the most from its nutrients and antioxidants, try to buy the most fresh purple cauliflower you can. Also, store it properly.
Check for firm heads with bold purple shades. Avoid any that have started to brown, wilt, or show signs of bugs. The core should feel fairly heavy. That shows the florets are tightly packed.
Leave it unwashed and wrap it in plastic or put it in a sealed plastic bag. Store in your fridge’s vegetable drawer. This helps stop moisture build-up which can lead to bacteria growth and spoilage. Stored like this, your purple cauliflower should stay good for about a week.
Here are several ways you can cook and enjoy this amazing veggie:
Cut the purple cauliflower into small florets and steam until tender. Steaming also keeps the nutrients and colour vibrant.
Another great cooking method to bring out the sweet taste of purple cauliflower is roasting. Just chop the head into florets, and toss with olive oil, salt, and pepper. Layout on a baking sheet and roast at 400°F for 20-30 minutes, flipping midway.
For a fun change from mashed potatoes, try cooking and mashing purple cauliflower. It’s yummy and adds an exciting pop of colour to your plate.
You can try raw purple cauliflower. Simply grate the florets using your blender or a grater. Then steam or sauté until tender.
Also known as Romanesco or Broccoflower, green cauliflower has a unique look with spiky florets. Yet, it tastes similar to white cauliflower. This green variety has more protein and almost double the vitamin C compared to white cauliflower.
Sometimes called Cheddar cauliflower, it gets its rich, deep orange colour from its beta-carotene content. It was first found in Canada. Aside from being high in vitamin A, it’s super tasty too.
White cauliflower is the most common variety. From ornamental cabbages centuries ago came today’s everyday cauliflower. It stays white because the plant’s leaves shield the head from sunlight. This stops green chlorophyll from developing.
Purple cauliflower is beautiful to look at, yummy to eat, and loaded with potential health benefits. Rich in antioxidants, essential vitamins, and minerals, with potential aid in weight loss, detox benefits, and bone health. This is considered a superfood.
The key difference between purple and white cauliflower is their antioxidant content. Purple cauliflower has lots of anthocyanins, which give it its unique colour and more antioxidant properties.
Yes, you can certainly eat purple cauliflower raw. It can add interest and nutrition to salads or crudité plates.
Sure, some easy ways to use purple cauliflower are steamed, roasted, mashed, or grated as a rice substitute.
No, purple cauliflower is a natural variant of cauliflower, not a result of genetic altering.
Purple cauliflower can be added to salads, soups, casseroles, or simply served as a side dish.
Too much purple cauliflower can cause tummy problems like bloating and gas in some people. Those with kidney stones or gout need to avoid eating lots as its purine content can lead to increased uric acid levels. However, when eaten as part of a balanced diet, it’s a safe and healthy vegetable.
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