CAULIFLOWER
CAULIFLOWER
Introduction
Origin
Properties
Consumption
Conservation
Introduction
Cauliflower, or Botrytis Cauliflora, is a vegetable that is part of the cabbage family. Its prominent flower – about 20 cm in diameter – is pure white or sometimes yellowish. It has a compact and circular appearance, formed by light grouped grains, and is wrapped in green leaves with veins. Cauliflower offers many possibilities for consumption, and is a mild pleasure to the palate. Although it is a typical winter vegetable, today it is on the market almost all year round. In addition to the main white variety, there is also a variety with a green flower.
Origin
It is believed that it comes from Asia, from where its cultivation would have spread to Europe and America. Currently, the main producing countries are those with a humid and cold climate such as France, Holland, Belgium, and certain areas of Spain and Italy.
Properties
Cauliflower offers high nutritional and dietary qualities. It contains vitamin C, carotene and aneurin, proteins, carbohydrates, and has laxative, purifying and mineralizing properties.
Consumption
This vegetable offers great possibilities for consumption, since it can be eaten raw, preserved in vinegar, or cooked, boiled, fried or battered. It is also a pleasure battered in bechamel.
Conservation
Cauliflowers are kept in optimal conditions in the refrigerator.
Availability period
National International
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Varieties
White, Green
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.