The High Levels of Vitamin C Found in Cauliflower

Who said Vitamin C is only found in citrus fruits?  Food doesn’t have to taste sour to have ascorbic acid.  Even vegetables such as cauliflower can be an excellent source of this important vitamin.

If you don’t want to eat or drink anything else for the remaining 33 percent, just eat a cup of cauliflowers and it should take care 100 percent of the Recommended Daily Allowance for your Vitamin C needs.  A cup of this healthy vegetable has the same amount of vitamin C as a medium size orange.

We all know this vitamin is important, but what exactly does it do for us?

Taken along with Vitamin E and beta-carotene, ascorbic acid will keep your immune system strong – meaning, you will have more resistance to fight-off bacteria, viruses and infections.

Vitamin C also plays an important role in carrying fats to the cells so that our bodies can convert it to energy.  And being a powerful antioxidant, it keeps the collagen tissues strong, slowing down the ageing process by keeping wrinkles at bay.

However, you can easily lose the high vitamin C-content in cauliflowers if you incorrectly choose your produce and the method you choose to cook cauliflowers.

When buying cauliflower, select those with bright, creamy tops.  Those that have begun to turn brown are certainly past its nutritional peak, so take note to buy only fresh ones.

A lot of its Vitamin C is lost when cauliflower is cooked.  In fact, raw cauliflowers contain 20 percent more vitamin C than cooked ones.

To preserve nutrients, it’s best to lightly steam cauliflowers or microwave them.  Steaming will retain 70mg of its Vitamin C and microwaving will retain 82 mg of this important vitamin.