Welcome to M.V Hospital for Diabetes, established by late Prof. M.Viswanathan, Doyen of Diabetology in India in 1954 as a general hospital. In 1971 it became a hospital exclusively for Diabetes care. It has, at present,100 beds for the treatment of diabetes and its complications.

Monday, March 25, 2013

Healthy Eating - Cauliflower leaves

Mrs. SheelaPaul, Dietitian

Healthy Eating - Cauliflower leaves

Most vegetable shops sell cauliflower after chopping off the leaves. If cauliflower comes with leaves, most people remove the leaves  and  throw them into the waste bin  or feed animals.

Cauliflower leaves belong to the cabbage family.  The  leaves are a rich source of vitamin C, vitamin K, vitamin A,  B vitamins, including B6 (pyridoxine), B5 (pantothenic acid), B2 (riboflavin), B3 (niacin), and vitamin B1 (thiamin)folate and fiber. There are also minerals such as potassium, protein, phosphorus, manganese, and magnesium, iron, and calcium. These leaves contain phytonutrients and antioxidants. They also contain anti-inflammatory agents and are a detoxifying agent for the body. Since it is high in fiber it helps digestive health.

This vegetable is very low in calories - only about 30 calories per serving when prepared without fatty condiments, has no cholesterol, and is incredibly low in fat.

Cauliflower leaves  and Detox Support…

There are several studies linking diets containing cauliflower leaves to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer. This connection between cauliflower leaves and cancer prevention should not be surprising, since cauliflower leaves provide special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body's detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Chronic imbalances in any of these three systems can increase the risk of cancer, and when imbalances in all three systems occur simultaneously, the risk of cancer increases significantly.

 Cauliflower leaves &Antioxidant Benefits…

As an excellent source of vitamin C, and a very good source of manganese, cauliflowers leaves provide antioxidant support that helps lower the risk of oxidative stress in our cells. Chronic oxidative stressis a risk factor for the development of most cancer types. Cauliflower leaves help lower cancer risk.

Cauliflower leaves &Anti-inflammatory Benefits…

Cauliflower leaves are an excellent source of vitamin K.Vitamin K acts as a direct regulator of inflammatory response. Chronic inflammation significantly increases the risk of cancers and other chronic diseases (especially cardiovascular diseases).

Cauliflower leaves &Cardiovascular Support…

Inflammation can create problems for the blood vessels and circulation. The anti-inflammatory support provided by cauliflower leaves (including its vitamin K and omega-3 content) makes it a food also capable of providing cardiovascular benefits.

Cauliflower leaves & Digestive Support…

Cauliflower leavesare a good source of fiber which makes it a great choice for digestive system support.

Research is underway that should shed light on the potential benefits of cauliflower leaves in relationship to the  risk of the following inflammation-related health problems: Insulin resistance, Type 2 diabetes, Crohn's disease, inflammatory bowel disease,, irritable bowel syndrome, metabolic syndrome, obesity, rheumatoid arthritis, and ulcerative colitis.

Recipes for Healthy Eating:



Cauliflower leaves    - 200g
Green gram dhal      - 50g
Tomato                    - 100g
Onion                      - 50g
Green chilly             - 5
Cumin seed             - 10g
Garlic                     - 10 cloves
Coriander leaves  for garnish
Mustard seeds&Curry leaves for seasoning
Oil                       - 10ml
Salt                      - to taste


Wash cauliflower leaves with warm salt water. Dry thoroughly.
Chop the leaves.
Wash dhal and add to the leaves.
Add chopped tomato, onion and the remaining ingredients.
Cook in a pressure cooker for 10 to 15 minutes.
Heat oil in a pan. Add mustardseed & curry leaves. When they splutter, add thevegetable mixture to the pan.
Add turmeric powder and salt and bring to a boil.
Garnish with chopped coriander leaves.
Serve hot.



Cauliflower leaves         200g
Bengal gram dhal           50 g
Onion                            100 g
Dry Chilly                       6
Curry Leaves                  10g
Coriander Leaves            20g
Ginger                             10g
Oil                                   50ml
Salt                                 To taste


Wash and clean cauliflower leaves inwarm salt water. Dry thoroughly.
Chop the leaves.
Soak  Bengal gram dhal  for 3to 4hours.
Grind the cauliflower leaves, soaked dhal, onion, ginger, dry chilly, salt ,coriander and curry leavescoarsely.
Shape into small vadais and deep fry in oil.
Serve hot with some chutney.

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