Cauliflower

Cauliflower in Bhutan is widely cultivated across diverse agro-climatic zones, with both traditional white varieties and newer purple and yellow cultivars. It is valued for its nutritional richness, adaptability to Bhutan’s climate, and role in food security and rural income.

Key benefits include:

• Rich in Vitamins: High in vitamin C, K, and folate — supports immunity, bone health, and cell repair.
• Minerals: Contains potassium, calcium, and magnesium — aids cardiovascular and muscular function.
• Antioxidants: Purple and yellow varieties are especially high in anthocyanins and carotenoids, reducing oxidative stress.
• Low-Calorie & High-Fiber: Supports digestion, satiety, and weight management.
• Cancer-Preventive Compounds: Contains glucosinolates and isothiocyanates, linked to reduced cancer risk.
• Diabetic-Friendly: Low glycemic index, helps regulate blood sugar.