Mexico's main cauliflower producing states are Guanajuato, Puebla, and Hidalgo, which produce more than 110 thousand tons of this vegetable a year, according to data from the Ministry of Agriculture and Rural Development (Sader).
Cauliflower has a very complete nutritional profile, as it contains vitamins C, K, thiamine, riboflavin, niacin (B complex), and minerals such as potassium, magnesium, manganese, and phosphorus. This vegetable provides the body with a large number of glucosinolates and isothiocyanates, two antioxidants that help cell regeneration, as well as anti-inflammatory nutrients, such as indole-3-carbinol or I3C, which operate at the genetic level helping to prevent inflammatory reactions in the body's most fundamental level.
This crucifer is also an important source of fiber, which plays a prominent role in the prevention of obesity, as it generates a feeling of fullness which reduces the amount of food intake. In addition, its hypocaloric profile makes it a substitute for rice, pasta, potatoes, or flour in low-carbohydrate diets.