Cauliflower Powder is part of the Brassica oleracea species like broccoli, kale, Brussels and collards and shares many of their impressive nutritional benefits:
Antioxidant: Cauliflower is a good source of vitamin C, manganese, beta-carotene and phytonutrients. These antioxidants provide broad spectrum support in the fight against free radical damage which can reduce the risk for diseases caused by oxidative stress, such as cardiovascular diseases and cancer. Anti-inflammatory: Chronic inflammation can significantly increase the risk of cancers and other chronic diseases such as cardiovascular disease, arthritis, obesity, diabetes mellitus, inflammatory bowel disease, Crohn’s disease and ulcerative colitis. Cauliflower is a good source of vitamin K, omega-3 fatty acids and glucobrassicin, all of which are strongly anti-inflammatory. A cup of boiled cauliflower contains about 11 micrograms of vitamin K and 0.21 g omega-3 fatty acids. Digestive Support: There are nearly 12 grams of fiber in every 100 calories of cauliflower. A substance in cauliflower called sulforaphane can help protect the lining of the stomach by preventing bacterial overgrowth of Helicobacter pylori thereby reducing the risk for stomach ulcer and cancer.
Plant sterols are known to have serum cholesterol lowering effects. A high dietary intake might therefore have a positive impact on health. All food items of vegetable origin contain some amount of plant sterols. Norm√©n L and co-workers from G√∂teborg University, Sweden, found the highest concentrations were found in broccoli, Brussels, cauliflower and olives among 14 common vegetables in market. 
Epidemiologic studies suggest that cruciferous vegetable (such as broccoli, Brussels , cauliflower, and cabbage) intake may lower overall cancer risk, including colon and prostate cancer. Sulforaphane, an isothiocyanate found in cruciferous vegetables, has proved to be an effective chemoprotective agent in cell culture, carcinogen-induced and genetic animal cancer models, as well as in xenograft models of cancer.
Recent studies suggest that sulforaphane offers protection against tumor development during the “post-initiation” phase and mechanisms for suppression effects of sulforaphane, including cell cycle arrest and apoptosis induction are of particular interest. Cauliflower is a vegetable belonging to the family Cruciferae, genus Brassica, var. Botrytis.
Antioxidant activities: Cauliflower extracts showed significant free radical scavenging activities, ferric reducing ability and capacity to inhibit lipid peroxidation. In addition, the antioxidant activity was linearly correlated with their phenolics content. Llorach R et al, Valorization of cauliflower (Brassica oleracea L. var. botrytis) by-products as a source of antioxidant phenolics. J Agric Food Chem. 2003 Apr 9; 51(8):2181-7.
 Norm√©n L, Johnsson M, Andersson H, van Gameren Y, Dutta P. Plant sterols in vegetables and fruits commonly consumed in Sweden. Eur J Nutr. 1999 Apr;38(2):84-9. p>
 Clarke JD, Dashwood RH, Ho E. Multi-targeted prevention of cancer by sulforaphane.Cancer Lett. 2008 May 24. SOURCE CDC.gov
Unlike many of our competitors, we we have always tested all plant-based products for Heavy Metals and updated the data in each product description section on this site when needed.
Common Name: Cauliflower
Scientific Name: Brassica oleracea var. botrytis
Part used: flowers
Heavy Metal Test Results:
Arsenic: 0.028 ppm
Cadmium: 0.037 ppm
Lead: 0.376 ppm
Mercury: 0.005 ppm
Why Freeze Drying vs. other less expensive drying methods?
Freeze drying, or Lyophilization is the most common processing method for removing moisture from biopharmaceuticals, and it can increase the stability, temperature tolerance, and shelf life of these products. Although Freeze drying is well established within the industry, it requires expensive equipment that takes up a great deal of space within a production facility. Freeze drying also can take days to complete, and manufacturers that need a powdered product must incorporate a granulation step to the process. In an environment where budgets are tightening, and where time and facility space are at a premium, Freeze drying might be a difficult option for some companies.
Freeze drying removes the water, not the flavor. So freeze dried foods retain virtually all their fresh food taste, vitamins and nutritional content. Weighs less than fresh Freeze dried foods have 98% of their water removed. This significantly reduces the food’s weight, making it easier to handle and less costly to transport.
Once freeze dried, food products have the following benefits:
Appearance – Freeze dried foods maintain their original shape and texture, unlike air dried foods which shrink and shrivel due to high temperature processing. Just add water and in minutes the food rehydrates to its original form.
Taste – Tastes as good as fresh. Freeze drying removes the water, not the flavor. So, freeze dried foods retain virtually all their fresh food taste, vitamins and nutritional content.
Weight – Weighs less than fresh. Freeze dried foods have 98% of their water removed. This significantly reduces the food’s weight, making it easier to handle and less costly to transport.
Long Shelf Life – Freeze dried foods can be stored for months or years at room temperature without deterioration or spoilage.
Low Storage Costs – Because it can be stored at room temperature, freeze dried food does not require costly cold or chilled storage facilities, making it much cheaper to store.
Freeze Drying vs. Other Drying Methods: