Cauliflower: A Healthy Kidney-Friendly Vegetable
Cauliflower has become a recent craze in vegetable delights. It’s made into pizza crust, and substituted for rice and couscous for pasta-like dishes. It’s an odd-looking vegetable surrounded by green leaves on the outside. Inside is a white edible, curd-like flesh. To me, a cauliflower is like a blank canvas in the culinary world waiting to be discovered.
This cruciferous vegetable is a healthy, versatile vegetable. Here are some nutrition facts:
- 1/2 cup, raw cauliflower has 13 calories, 15 mg sodium, 150 mg potassium and 22mg phosphorus1
- It’s a good source of vitamin C, folate and fiber
- It’s packed with phytochemicals that helps the liver neutralize toxic substances, and protect against cancer and heart disease.
To choose the perfect cauliflower, make sure it has a firm head, and no soft brownish or yellow spots. Make sure you wash it thoroughly before you start cooking.
Check out this DaVita Eats video to see how easy it is to make roasted cauliflower.
DaVita dietitians have created several more kidney-friendly recipes featuring cauliflower:Roasted Cauliflower with Rosemary
In addition to the above recipes think about these possibilities for cauliflower dishes: mashed cauliflower, grilled or roasted cauliflower steaks, cauliflower soup, cauliflower ‘tots’ (instead of potato tots), cauliflower fritters and cauliflower tabbouleh.
Start exploring this low potassium, kidney-friendly vegetable today and share your ideas.
Always check with your doctor or dietitian when adding new foods to your diet.
1“Cauliflower, raw Nutrition Fact and Calories”. Self-Nutrition Data. http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2390/2. Accessed 3/2/2017.