CAULIFLOWER
CAULIFLOWER
Cauliflower is a typical winter vegetable . It is characterized by a bloom, said head or ball , which can vary in color ( white , pale yellow , green , violet ) and it constitutes the edible part of the vegetable . The cauliflower has many varieties , which are distinguished by the period of maturity , so there are very early varieties ( harvested in October ) , early ( picked from November to December ) , winter ( collected in January-February ) and late (collections from March to May ) .
The world's largest producer of cauliflower is China , followed by India , Italy, Spain, France and the United States .
WHEN THEY CAN BE FOUND
Cauliflower of fresh quality can be found during the following months:
- GEN 1
- FEB 2
- MAR 3
- APR 4
- MAG 5
- GIU 6
- LUG 7
- AGO 8
- SET 9
- OTT 10
- NOV 11
- DIC 12
NUTRITION FACTS
Nutritional information per 100g of edible part of uncooked cauliflower
Energy(Kcal) |
69 |
Water |
80,5 |
Protein |
0,72 |
Carbohydrate |
18,1 |
Of which sugar |
15,4 |
Fat |
0,1 |
Cholesterol |
0 |
Fibre |
0,9 |
Sodium |
0,002 |
Vitamin C |
0,01 |
Calcium |
0,01 |
Magnesium |
0,007 |
Iron |
0,0003 |
The values are expressed in g . Sources : the database of food nutrition facts USDA ( United States Department of Agriculture ) and the Database of food composition INRAN .
CURIOSITY
Cauliflower is native to the Middle East. From this area it was brought to Italy and already in Roman times was consumed and appreciated . In modern times a great boost to the spread came from the French court , during the time of Louis XIV .
The cabbages are valuable foods for their nutrients : potassium, calcium , phosphorus , iron , folic acid , vitamin C. They also contain active anti-cancer , anti-bacterial , anti-inflammatory , antioxidant , antiscorbuto . They are purifying , mineralizing and promote tissue regeneration .
RECIPES
Do you want a recipe for cauliflower? Oreegano , the most advanced community focused on the food , will help ….Click here !