Origin and varieties of cauliflower
Cauliflower belongs to the Brassicaceae family and is related to cabbage, broccoli, cabbage , Brussels sprouts, etc..
The cauliflower comes from the eastern Mediterranean regions. Its culture first came to Italy and from there spread throughout Europe.
are many varieties of cauliflower are grown there since around the world.
most popular varieties cauliflower by color
white cauliflower, is best known. Grown by covering them with green leaves to keep them from the sun.
green cauliflower, grown by exposure to sunlight. It is more aromatic than white and it is also rich in vitamin C.
purple cauliflower, are rich in anthocyanins, pigments with high antioxidant properties. Cauliflower
classes according to their time of production
spring Cauliflower: require cold weather and the harvest takes place in late spring or early summer. Cauliflower
summer and autumn months are planted in May or June and are available from September. They do not need a climate as cold as the spring cauliflower. Cauliflower
winter: We collected over the winter months. Some are available in November and December, called early and mid-season that are collected in January and February. Properties
cauliflower are many properties owned by the cauliflower and, therefore, many benefits that its use can contribute to our health.
Ideal in diets for weight loss, as it provides very few calories.
diuretic is a popular food for their water content is very high.
Its consumption increases the production of white blood cells.
strengthens the immune system.
promotes iron absorption.
Cauliflower has antioxidant properties.
Its use reduces the risk of cardiovascular disease.
is very rich in fiber, which helps to regulate bowel function.
helps prevent colon cancer.
Its rich in folate consumption makes its very advisable for pregnant women.
Despite all these magnificent properties have cauliflower are some people who can not consume because they produce great flatulence and indigestion, especially if combined with greasy or starchy foods. The ideal is to combine it with other vegetables and consume it in the midday meal (better for dinner)
cauliflower nutritional information (per 100 g)
Water: 91 g.
Energy. 25 kcal.
Fat: 0.21 g.
Protein: 1.98 g.
Carbohydrates: 5.20 g.
Fiber: 2.5 g.
Potassium: 303 mg.
Calcium: 22 mg.
Phosphorus: 44 mg.
Magnesium: 15 mg.
Iron: 0.44 mg.
Sodium: 30 mg.
Manganese: 0.157 mg.
Folate: 69 mcg.
cauliflower also contains the following vitamins
Vitamin C: 46.4 mg.
Vitamin A: 19
IU Vitamin B1 (Thiamine) 0.057 mg.
Vitamin B2 (Riboflavin): 0.063 mg.
Vitamin B3 (Niacin): 0.526 mg.
Vitamin B5 (pantothenic acid): 0.696 mg.
Vitamin B6 (pyridoxine): 0.222 mg.
Vitamin B9 (folic acid): 57 mcg.
Vitamin E: 0.040 mg.
Did you know ...?
China is globally the largest producer of cauliflower. A cauliflower
dedicated to haute cuisine called "mini cauliflower."
in a perforated plastic bag in the refrigerator can keep for a week.
We can also freeze, first blanch for a few minutes in boiling water.
To avoid the unpleasant smell coming from the cauliflower when cooking can add to the cooking water a potato or an apple.
dedicated to haute cuisine called "mini cauliflower."
in a perforated plastic bag in the refrigerator can keep for a week.
We can also freeze, first blanch for a few minutes in boiling water.
To avoid the unpleasant smell coming from the cauliflower when cooking can add to the cooking water a potato or an apple.
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