Monday, January 17, 2022

Cauliflower vegetable

Cauliflower is a vegetable that belongs to the Cabbage family, which is also the Brassicaceae family or Cruciferae. Its scientific name is Brassica oleracea var. botrytis.

The name of cauliflower has originated from the Latin words ‘Caulis’ and ‘Floris’ which means stem and flower, respectively. Cauliflower is thought to be domesticated in the Mediterranean region. It has been an important vegetable in Turkey and Italy since at least 600 BC. It gained popularity in France in the mid-16th century and was subsequently cultivated in Northern Europe and the British Isles.

Cauliflower is a biennial and frost tolerant vegetable with compact heads of immature or aborted flowers contracted into a single head. Its heads are usually white but can also be yellow or purple.

The flowers are attached to a central stalk. Seeds are head shaped. The head of a cauliflower, also called a “curd,” is a group of tightly packed flower buds that have not fully developed. The buds are attached to fleshy stalks where most of the nutrients for their growth are stored. Surrounding the curd are ribbed, coarse green leaves that protect it from sunlight, impeding the development of chlorophyll.

Cauliflower seedlings are used for salad and green. The curd is used in curries, soups, and pickles. In abundant areas of production, cauliflower curd is cut in to pieces, dried and preserved for off-season use. It is generally used as cooked vegetable either singly or mixed with potato as fried or in curry form. Grated cauliflower is used to prepare stuffed parathas. It is also used in preparation of pickle with other vegetables.

It has high quality of proteins and peculiar in stability of vitamin C after cooking. One cup of boiled cauliflower is an excellent source of vitamin C (91.5% of the DV), folate (13.6% of the DV), and dietary fiber (13.4% of the DV). That same amount of cauliflower also serves as a very good source of vitamin B5, vitamin B6, manganese and omega-3 fatty acids.

The therapeutic effect of cauliflower has been well documented. The inflorescence extract has been used in the treatment of scurvy, as a blood purifier and as an antacid. Consumption of cauliflower is known to reduce the risk of a number of cancers, such as lung, colon, breast, ovarian and bladder cancer. Recent research from University of Hawaii reveals that crucifers like cauliflower also provide important cardiovascular benefits.
Cauliflower vegetable

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