Also call:
 | DESCRIPTION
|
It's a member of the Broccoli and Cabbage family, has a
white solid flower head and is surrounded by green leaves. The flower can be
brown to orange colour depends on the country that is grown from.
| HISTORY AND ORIGIN
|
The Cauliflower is native in the Mediterranean and Asian
minor. Records shown that it has been used since the 6th century BC. The
original name was called Colewarts, then later was change to Coleflower and
now Cauliflower. The Cauliflower comes from the latin word Caulis which
means stalk, stem or cabbage and the floris which means flower.
| BUYING AND STORAGE
|
Select creamy white Cauliflower heads that are firm and
heavy. Avoid Cauliflower with a ricy appearance, open flower cluster, spots.
Large Cauliflower do not necessarily indicate quality. Refrigerate
Cauliflower by wrapping in plastic and will keep up to 1 week.
| PREPARATION AND USE
|
Wash. Trim stalk, remove core and outer leaves. Cut as
desired. Wash in cold salt water to remove any insect. Can be steamed,
boiled, stir-fry, deep-fry in batter or microwave. Serve raw for dips or in
salads.
| NUTRITIONAL INFORMATION
|
Excellent source of vitamin C and a good source of folate.
Boiling reduces the content of vitamin C.
| MAJOR NUTRIENTS
|
- SERVING SIZE: 100 grm
* ENERGY:
80
kj
* CALCIUM:
* PROTEIN: 2
grm
* VITAMIN A:
* FAT:
.2 grm
* VITAMIN B:
* CARBOHYDRATES:
2 grm * VITAMIN C:
50 mg
* DIETARY FIBRE:
2 grm
* SODIUM:
15
mg
* IRON:
.7
mg
|
