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Cauliflower: Health Benefits, Nutrients and Cultivation

  1. Cauliflower (with the botanical name: Brassica oleracea convar. Botrytis var. Botrytis) is a vegetable belonging to the genus cabbage of the finial family (Brassicaceae). Cauliflower is a popular type of cabbage and is eaten with many dishes. The predominantly white vegetables (there are also varieties with a different color) are grown worldwide. Demand is particularly high in Europe and Asia. Cauliflower is a fleshy cabbage and easily digestible. The vegetable is said to have healing properties and also contribute effectively to your health. Cauliflower has many health benefits. This includes reducing the risk of cancer and the vegetable is good for digestion. But it can also help prevent type 2 diabetes. The valuable and tasty vegetable is available all year round in supermarkets, greengrocers and direct from some growers. Cauliflower is also grown in allotments for personal use.

What is cauliflower?

  1. Finial family Cauliflower belongs to the finial family, as do kale, broccoli, Chinese cabbage, kohlrabi, bok choy, radish, Brussels sprouts, watercress and white cabbage

Nutrients

  1. Cauliflower is a real champion among vegetables because in addition to provitamin A (beta-carotene can be converted in the body into vitamin A), vitamins B and E and a considerable amount of vitamin C, it also contains minerals such as potassium, sodium, calcium, magnesium, phosphorus and iron; In addition, it also provides the essential trace elements chromium, zinc, manganese, copper and selenium

Growing cauliflower

  1. Location and requirements



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