Table of content A-Z

 

cauliflower

 

Botanical name: Brassica oleracea var. botrytis convar. botrytis


Blumenkohl

 

The wild form of cauliflower was native to the Mediterranean and the west coasts of Europe. This cabbage variety began to be cultivated 400 years ago. It spread quickly throughout Europe. Today it is grown mainly in Europe and Asia. Cauliflower likes a cool climate and is therefore planted in the winter in tropical countries.


Availability


Cauliflower can be bought throughout the year in Germany. From June to October locally grown produce is available.


Appearance, taste, characteristics


The head of the cauliflower is a thick, fleshy, not yet fully developed inflorescence of this cabbage variety. It must be harvested before the buds form.

Green involucral leaves encircle the cauliflower like a rosette. They protect it from sunlight and prevent it from turning yellow. The consumer prefers white varieties, although yellow colouring influences neither quality nor taste.

In addition to white cauliflower there are also green or violet varieties. Perhaps you are also familiar with mini-cauliflower; its head is an average of less than 9 cm in diameter. The romanesco, another type, is particularly exotic. It is lime green, and each floret is like a small, pointed tower.


Ingredients


Cauliflower is a good supplier of vitamin C. In addition, cabbage varieties are generally rich in secondary plant substances, particularly glucosinolates.

100 g contain:

Cauliflower, fresh Cauliflower, cooked
Energie (kcal)
23
18
Wasser (g)
91
92
Eiweiß (g)
3
2
Fett (g)
< 1
< 1
Kohlenhydrate (g)
2
2
Ballaststoffe (g)
3
3
Vitamin C (mg)
73
36
Vitamin A (RÄ) (µg)
2
2
Vitamin B6 (mg)
0,2
0,1
Folsäure (µg)
55
27
Pantothensäure (mg)
1
0,7
Kalium (mg)
328
245
Natrium (mg)
16
12
Calcium (mg)
20
20
Magnesium (mg)
17
15
Eisen (mg)
0,6
0,5



Harmful substances


The nitrate content of cauliflower is in the middle range at 500–1000 mg/kg.


Quality criteria, optimal storage conditions


Cauliflower must be handled carefully after being harvested, as bruised areas turn brown after 1–2 days. A smelling test is recommended prior to purchase! If the cauliflower smells unpleasant, don't buy it. Cauliflower can be kept in the refrigerator for 1–2 days. If kept longer it loses some of its flavour.


Form of consumption, use, processing, practical tips for preparation


Cauliflower is normally eaten cooked. However, there is nothing wrong with eating it raw, for instance in a salad. Prior to cooking, the involucral leaves are removed and the stem cut short.

Cauliflower is eaten as an accompanying vegetable, in a casserole, as a soup or deep-fried.

Only small amounts of cauliflower are processed industrially, either as mixed vegetables, as deep-frozen food or pickled. Romanesco can be prepared similar to cauliflower.

 

 

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