Selasa, 25 September 2012

cauliflower content

Cauliflower is a plant that belongs to a group of type Brassica oleracea Botrytis (tribe Brassicaceae). For vegetables, this plant is commonly known as cauliflower is literal translation from Dutch bloemkool.
Cauliflower shaped similar to broccoli. Perbedannya, cauliflower has a lot of flower heads and a solid regular. Just a "heads" are commonly eaten cauliflower (in English literature called white curd). On the basis of these heads are green leaves are thick and compact. Cauliflower is also similar to cabbage romanesco.
Cauliflower is a source of vitamins and minerals, and usually eaten with cooked first, although it can also be eaten raw or pickled.
According to the U.S. Department of Agriculture (USDA), a cup of raw cauliflower can supply 77% vitamin C from the "Reference Food Consumption" (Dietary Reference Intake) for adults. Cauliflower is also an important source of protein, thiamine, riboflavin, niacin, calcium, iron, magnesium, phosphorus, and zinc, as well as an excellent source of dietary fiber, vitamin B6, folic acid, pantothenic acid, and potassium. Vegetables contain less saturated fat, and very little cholesterol (less than 1 g per kg).
As with the other cabbage, cauliflower contains antigizi anyway (goiterogen, "generating bloated") that need to be considered limiting consumption.
Cauliflower is a seasonal plant life cycle lasts a minimum of four months and a maximum of a year, depending on the type, the type of summer / spring or winter types (see vernalisasi).

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