Cauliflower is a cruciferous vegetable known for its compact, white florets, though colorful varieties such as purple and green are also available.
Cauliflower is rich in nutrients, including B vitamins, vitamin C, vitamin K, and minerals such as potassium and phosphorus. Its beneficial properties include antioxidant power, which can help reduce the risk of chronic diseases, and high fiber content, which promotes digestive health and weight management. It is particularly recommended for those on low-calorie diets or looking to increase nutrient intake without adding too many calories. However, some individuals may need to avoid raw cauliflower or large quantities due to its sulfur compounds that can cause flatulence or digestive discomfort. Additionally, those allergic to vegetables in the Brassicaceae family should exercise caution when consuming cauliflower.
TYPICAL SEASONALITY
Cauliflower is generally considered a winter vegetable, though its seasonality can vary slightly based on region and growing conditions. Here is a general overview of cauliflower's seasonality:
- WinterFrom December to February, cauliflower is most abundant in the market and reaches its peak quality.
- SpringFrom March to May, cauliflower is still available but may be less abundant compared to the winter season.
- AutumnFrom September to November, fresh cauliflower can be found in some regions, though it may not be as abundant as in winter.
It's important to note that modern cultivation techniques allow for year-round availability of cauliflower, but the winter period remains when this vegetable is at its tastiest and most abundant.
Nutritional Values
| Nutrient | Value |
|---|---|
| Energy | 25 kcal |
| Water | 92.1 g |
| Protein | 1.9 g |
| Fat | 0.3 g |
| Carbohydrates | 4.9 g |
| Fibre | 2 g |
| Zuccheri | 1.9 g |
| Vitamina C | 48.2 mg |
| Vitamina K | 15.5 µg |
| Folati (Vitamina B9) | 57 µg |
| Potassio | 299 mg |
| Calcio | 22 mg |
| Fosforo | 44 mg |
| Magnesio | 15 mg |
| Ferro | 0.4 mg |
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