"Cauliflower" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Cauliflower is an annual plant of the Brassicaceae family, a vegetable crop.

Appearance. It consists of branched flowering shoots without a hard stem, with a dense white or yellowish head.

Taste. It has a mild, delicate flavor.

Uses. Cauliflower is used in cooking. It can be boiled, fried, stewed, baked, or steamed.

Nutritional properties. Cauliflower is rich in vitamins (C, K, B group, and vitamin U), macro- and trace elements (potassium, calcium, phosphorus, iron, sodium, zinc, magnesium, copper, manganese, fluoride), and contains fiber, protein, amino acids, glucose, fructose, fats, pectins, and biotin.

Cauliflower is low in calories, easy to digest, and suitable for a diet. It is beneficial for the cardiovascular, digestive, nervous, and endocrine systems, helps strengthen the immune system, and supports healthy skin, hair, and nails.

Storage. Cauliflower should be stored in the refrigerator in a paper bag or without one for no more than 7–10 days.

Note. Cauliflower is not recommended for individuals with intolerance and certain gastrointestinal diseases.