Cauliflower

Cauliflower

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is very nutritious, and may be eaten cooked, raw or pickled. Its name is from Latin cole - mustard crops - flower[1]), an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli and collard greens, though they are of different cultivar groups.

Details about Cauliflower

Crop Availability
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
 
 
 
 
 
 
 
 
 
 
 
 
Product Characteristics
  • Firm, heavy, creamy white heads
  • Compact flowerets
  • Leaves are crisp and bright green
  • Very high in Vitamin C and Folacin
Care and Handling
  • Ideal storage temperatures: 32°F / 0°C
  • Humidity between 90-98%
  • Store with butts down to prevent moisture accumulation on flowerets
Nutritional Information
per 100 g serving (1/5 head)
  • Energy
    26 Cal (110 kJ)
  • Protein
    2.0 g
  • Fat
    0.2 g
  • Carbohydrate
    5.0 g
  • Dietary Fibre
    2.5 g
  • Sodium
    30 mg
  • Potassium
    303 mg
Industry Benefits
  • Consistent high quality
  • Continuity of supply
  • Multiple pack alternatives
  • Delivered quotations anywhere
  • Excellent customer service
Preparation Tips
  • Rinse prior to cooking
  • Remove outer leaves and core
  • Leave whole or cut into flowerets or slices
Daily Recommended Intake %
  • Vitamin C
    77 %
  • Vitamin B6
    12 %
  • Folacin
    26 %
  • Pantothenic Acid
    9 %
  • Magnesium
    6 %
  • Iron
    3 %