Cauliflower is in the cruciferous family of vegetables, which includes broccoli, kale, collard greens and cabbage. In addition to cauliflower's significant vitamin content, this healthy vegetable also contains a compound called indole-3-carbinol, which can affect estrogen metabolism in the body. This may have implications for the risk for certain types of cancer, including breast cancer. Research suggests that higher intakes of cruciferous vegetables are associated with decreased cancer risk, according to the Linus Pauling Institute. It remains unclear whether the decreased risk is due to the effect of cruciferous vegetables on estrogen or through a different mechanism.
Basic Nutrition Information for Cauliflower
One cup of cooked cauliflower provides 29 calories, 2.3 g of protein, 0.6 g of fat, 5.1 g of carbohydrate and 2.9 g of fiber, according to the USDA Food and Nutrient Database. Cauliflower is very low in calories but a rich source of nutrients like vitamin C, folate and vitamin K.
Estrogen
Estrogen and progesterone are the predominant hormones responsible for controlling the female reproductive system. While estrogen is necessary for producing feminine physical characteristics and needed for fertility, excess estrogen is thought to play a role in a number of disorders, including certain types of cancer like breast and ovarian cancers.
Indole-3-carbinol
Indole-3-carbinol is a compound found in cruciferous vegetables, like cauliflower, that may affect estrogen metabolism in the body in one of two ways. According to the Linus Pauling Institute, indole-3-carbinol has been found to both inhibit and stimulate the body's response to estrogen in different studies. Further research is needed to determine the effect of indole-3-carbinol on the estrogen response. The second effect of indole-3-carbinol is to enhance the breakdown of estrogen into a less potent form. This shifting of estrogen from a more to less potent form may help decrease breast cancer risk, according to the Linus Pauling Institute.
Uses for Cauliflower
Eat cauliflower raw with hummus or dip. Roast it in the oven with olive oil and herbs, or sauté and add to stir-fries. Cauliflower is also delicious when added to soups or you can cook and puree it into a spread for whole grain crackers, bread or cut-up vegetables.
Caution
Increasing your intake of cruciferous vegetables, like cauliflower, is definitely advisable given the high vitamin and fiber content. But it may not be a good idea to take indole-3-carbinol supplements, as certain studies suggest that these supplements may actually increase your risk for certain types of cancer, according to the Linus Pauling Institute.
