Cauliflower – vegetable rich in nutrients

Cauliflower, a flowering vegetable, belongs to the cruciferous family. It is a variety bred from the vegetable cabbage (Brassica oleracea). Especially in Europe, for example, in France, England and Italy, this vegetable is grown. Germany also covers its needs through imports.

Historical facts about cauliflower

The German physician, botanist, and naturalist Joachim Camerarius the Younger (1534-1598) published a “Herbbuch†at the end of the 16th century that includes an illustration of cauliflower. The cabbage species has been cultivated in Europe since the 16th century, especially in the Mediterranean region, e.g. in France and Italy.

Valuable nutrients for the human organism

Cauliflower is low in fat and contains vital ingredients, such as vitamins B, C and K. This cabbage is well suited as infant food and gentle food in nursing. It is easily digestible and is characterized by a mild taste.

In addition, this flowering vegetable is rich in numerous minerals, for example, magnesium, potassium, sodium, phosphorus, iron and zinc. The water content is very high at approx. 91 percent.

Versatile options for preparation

It is recommended to process these vegetables as soon as possible after harvest. It can also be frozen. Cauliflower flower buds are often served as a steamed accompaniment to meat dishes, in casseroles, soups and salads. With a little milk or lemon juice in the cooking water, the cauliflower remains relatively white. Care should be taken to prepare it gently in order to preserve the vitamins. There are varieties that have green or purple flower buds and are usually richer in vitamins than the white cauliflower. Young cauliflower heads can be used as raw vegetables.

Suitable for healthy diet

Cauliflower is rich in fiber, boosts digestion and satiates well. Freshly grated nutmeg is usually added. This vegetable can help lose weight if the total calorie intake per day is significantly reduced. 100 grams of the cabbage contain only about 0.3 grams of fat.

To avoid unnecessary loss of vitamins, the cabbage is stored in a cool, dry and preferably dark place. It is also sensitive to ethylene and should not be stored with tomatoes and apples.

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