Cauliflower can significantly decrease the chance of developing various cancers types. Those people who consume this kind of vegetable on their regular basis have been indicated to have far less risk of developing breast cancer, bladder cancer and ovarian cancer, as cauliflower contains a few phytochemicals, such as carotenoids, sulforaphane, and indole-3-carbinol – one chemical helping DNA repair, slowing and preventing all growth of cancerous cells.
