CAULIFLOWER
February 10th, 2012 → 1:00 am @ Shanti
“Vitamins and minerals in fresh food”
CAULIFLOWER
The Cauliflower, a member of the same family as the cabbage and broccoli, is another very good food. Notwithstanding the high vitamin C value, this vitamin can be reduced drastically, by cooking. Raw cauliflower florets, can be eaten as a medium for a dip, instead of a biscuit type. Other vegetables can be used for the same purpose such as carrot sticks and pieces of cucumber etc. This reduces the intake of grains in our diet, something most people eat far too much of.
Cauliflowers can be eaten raw as I said, but lightly steamed or stir fried, they make a great contribution to any meal. Cauliflowers have some anti cancer phyto-chemicals in them so that makes them even more attractive.
Vitamins: C and K high, B6, B5, B1, B3, B9.
Minerals: Manganese, Iron, Copper, Potassium, Magnesium and Zinc.
As you can see above, Cauliflowers come in different colours these days and it is nice to be able to decorate a dish with these
When growing Cauliflowers, make sure that when the head starts to grow, you bend the leaves over the top, so the flower doesn’t get sunburnt.
