Cauliflower

Cauliflower is a highly modified plant, with a very long history.

Its ancestry can be traced back to ancient Anatolia, in the region of the Black Sea also called Asian Turkey, where it has been grown for more than a 1000 years. In the 12th century, three varieties came to Spain. In the 16th century, they have spread to Genoa, and from there they came to France.

It spread throughout Europe in the mid-16th century where it became popular in France. Today Cauliflower is produced in big amounts in France, Italy, India, The United, and China.

There are hundreds of varieties if you combine the historic varieties and the commercial varieties there are used today. There are alone more than 80 north Americana varieties.

Cauliflower comes in different colors, white, green, purple. The different colors have different health properties.

The orange is one of the most delicious with its sweet and mild taste. Many of the people who do not like the white variety delicious, will like the orange.

The purple is properly the one with the most health benefits, and it can be eaten raw or only steamed for a short time.

The nutrient fact, below, is based on 100 gram of raw white Cauliflower.

Vitamins

Vitamin C, total ascorbic acid mg 48.2
Thiamin mg 0.05
Riboflavin mg 0.06
Niacin mg 0.507
Vitamin B-6 mg 0.184
Folate, DFE µg 57
Vitamin B-12 µg 0
Vitamin A, RAE µg 0
Vitamin A, IU IU 0
Vitamin E (alpha-tocopherol) mg 0.08
Vitamin D (D2 + D3) µg 0
Vitamin D IU 0
Vitamin K (phylloquinone) µg 15.5

Lipids

Fatty acids, total saturated g 0.13
Fatty acids, total monounsaturated g 0.034
Fatty acids, total polyunsaturated g 0.031
Fatty acids, total trans g 0
Cholesterol mg 0

Proximates

Water g 92.07
Energy kcal 25
Protein g 1.92
Total lipid (fat) g 0.28
Carbohydrate, by difference g 4.97
Fiber, total dietary g 2
Sugars, total g 1.91

Minerals

Calcium, Ca mg 22
Iron, Fe mg 0.42
Magnesium, Mg mg 15
Phosphorus, P mg 44
Potassium, K mg 299
Sodium, Na mg 30
Zinc, Zn mg 0.27