{"id":85740,"date":"2023-08-17T15:20:49","date_gmt":"2023-08-17T15:20:49","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=85740"},"modified":"2023-08-17T15:20:52","modified_gmt":"2023-08-17T15:20:52","slug":"cauliflower-guide","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/cauliflower-guide\/","title":{"rendered":"Cauliflower Guide"},"content":{"rendered":"\n

Cauliflower is considered one of the best members of the vegetable family. It contains more protein and vitamin C than white cabbage. During processing, cauliflower retains more useful substances than broccoli. Cauliflower is a staple in dietary and children’s diets.<\/p>\n\n\n\n

Cauliflower consists of a large, dense inflorescence formed by small, closely spaced inflorescences (spikes). Each inflorescence and the whole sprout look like a tree with a thick trunk and a curly, sprawling crown. Traditional cauliflower has bright white sprouts. Some varieties come in orange and even purple. The cauliflower cabbage is firm, crisp, with a fresh cabbage-like smell and a pleasant taste.<\/p>\n\n\n\n

<\/a>History<\/h2>\n\n\n\n

The plant in its wild form is unknown.<\/p>\n\n\n\n

Cauliflower appeared in culture in the 11th century. It was first planted in Arab countries. The second name for this cabbage is Arabian cabbage or Syrian cabbage. At that time, the cauliflower was very different from today – it formed small greenish-white heads with a pronounced bitter taste, was late maturing. The Arab botanist Ib el-Beitar was the first to describe cauliflower in detail. For many centuries, cauliflower was grown only in Syria and other Arab countries.<\/p>\n\n\n

\n
\"\"
Source: Unsplash<\/a><\/figcaption><\/figure><\/div>\n\n\n

In the 12th century, the crop appeared in Europe. The Arabs brought cauliflower to Spain and from Syria it was brought to Cyprus. For many centuries Cyprus was one of the main suppliers of cauliflower seeds to Europe. In the 14th century, certain varieties of cauliflower began to be cultivated in France, Italy, Holland and England. But it was not until the fifteenth century that Europe learned of its value and began to actively cultivate it as a vegetable crop.<\/p>\n\n\n\n

To this day, the English say: The best of flowers are cauliflowers – referring to the delicate inflorescence of the cauliflower head.<\/p>\n\n\n\n

Cauliflower is now common throughout Europe, in North and South America, and in Asian countries such as China and Japan. It ranks second only to white cabbage in terms of the size of the crop. In Germany, cauliflower occupies 10% of the area for vegetable plants.<\/p>\n\n\n\n

The leading producers of cauliflower are China and India. Secondary producers are the United States, Spain, Mexico and Italy.<\/p>\n\n\n\n

Properties<\/h2>\n\n\n\n

Cauliflower is the most healthy cauliflower compared to other varieties. It contains vitamins A, PP, B, H, E, K, D, C and the rarest vitamin U. In addition to vitamins, cauliflower contains fats, starches, carbohydrates, organic acids, sugars, fibre, polyunsaturated acids, pectins, purine compounds, amino acids.<\/p>\n\n\n\n

Cauliflower has a lot of minerals. The vegetable contains potassium, molybdenum, calcium, zinc, cobalt, iron, chlorine, copper, phosphorus, manganese, sodium, magnesium, sulphur and several others.<\/p>\n\n\n\n

<\/a>Calorie<\/h3>\n\n\n\n

The caloric value of cauliflower is 30 kcal per 100 g of product.<\/p>\n\n\n\n

Protein – 2.5 g;<\/p>\n\n\n\n

Fats – 0.3 g;<\/p>\n\n\n\n

Carbohydrates – 5.4 g.<\/p>\n\n\n\n

92% of it consists of water.<\/p>\n\n\n\n

Useful Properties<\/h2>\n\n\n\n

Cauliflower has a rich chemical composition. This is the reason why it has such beneficial properties:<\/p>\n\n\n\n