Cauliflower slows the development of malignant cells

Like the rest of this genus vegetables ( cabbage , broccoli , kale ) , cauliflower contain indole which stimulates enzymes to block the development of cancer .

Research conducted at the Oncology Institute of the University of Pittsburgh found that phenethyl , which is released by cutting and chewing cauliflower , slows down the formation of blood vessels that feed certain types of cancer and prevent the appearance of a tumor.

Moreover cauliflower contains mustard oil which helps the liver to discard the toxins while sulforaphane encourages the creation of enzymes whose action kills the cancer cell. This vegetable rich in vitamins A, B and C contains a high percentage of vitamin B2, niacin , calcium , iron and phosphorus.