Most people are familiar with cauliflower as one of those vegetables your mother always tried to get you to eat. But there is probably quite a bit that you don't know about cauliflower. No matter you know or not, the plant offers numerous health benefits, especially when eaten in serving sizes of 1 1/2 cups or larger. By the way, your mother was right, it is good for you.
History
The name for cauliflower comes from the Latin caulis, which means "stalk", and floris, for "flower". Since the term "kale" is also related to caulis, the name could also be translated as kale flower or cabbage flower. It is thought to have originated in Asia Minor, as a form of wild cabbage. It became popular in France around the 16th century. Soon afterward, it was cultivated in northern Europe. The nutritious vegetable eventually made its way to other countries and has since become a food staple in areas such as the United States, France, China and elsewhere.
Features
As a general rule, the head is white, but variants of cauliflower come in purple and green as well. The crisp green leaves and stalk are also edible, although they require cooking before they can be consumed. It is an annual plant that reproduces by seed. It belongs to the cruciferous family of vegetables. The vegetable is a cool season plant grown in New York and California.
The head of cauliflower is also sometimes called the white curd, or just the curd. At a casual glance, it does resemble curds of milk, since it is lumpy and white. The colored varieties can add an interesting tone to dishes with this vegetable, when they can be obtained.
Nutrition
It is low in fat, high in fiber and protein. A good source of potassium and Vitamin C, it also contains calcium and iron. Cauliflower is a healthy source of vitamins and minerals.
Frozen cauliflower is also an excellent source of phosphorus and magnesium. It is low on the glycemic food index meaning it releases sugar slowly, making it a good food for diabetics and people who are trying to lose weight.
Planting
Cauliflower is technically frost tolerant, and can be grown in most USDA zones, but it is not frost hardy, and can be damaged. If the climate is too cold for cauliflower, it will only produce small, partial heads. It grows best in cool, moist areas so extreme heat, cold or arid conditions should be avoided. It can grow in a variety of soils but does best in rich, well-drained soil.
Ivan Yang is the freelance writer for e-commerce website in the food industry. 21food.com is just a place for you to look for any delicious foods! Our 21food.com provide E-commerce business directory for importing & exporting of global food products, especially Chinese food products.
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