Cauliflower

Product: frozen cauliflower; Production: Poland, China; Packed: box 1/10

Cauliflower (Brassica cauliflora L.) — a plant of the cabbage family (crucifers). Edible organ from him — the head of densely intergrown flower buds, which looks like a large flower. Obviously, this similarity and resulting in the name of the species. Homeland cauliflower — Mediterranean (Aegean, gag Balkans, Italy, Spain). Widespread it has received in the XVI century. France, Italy, Germany, England and Holland. In Russia came at the end of XVIII century. Today occupy large areas in all European countries and the United States. In Ukraine, more conquering the market of agricultural products, especially in the last decade, and is in great demand by growers and gardeners.

Content of protein cauliflower is second only to broccoli (2.5 g protein against 5.0 g). It is rich in potassium (116 mg), calcium (100 mg), phosphorus (60 mg), magnesium (17mg). In heads contain up to 70 mg% ascorbic acid, and vitamin K (4.0 mg), PP (0.6 mg), B1 (0,15 mg), B2 (0,08 mg), U (2 mg),. All data on 100 g of the product.

Among the other vegetables for taste and nutritional quality of fresh and frozen cauliflower occupies a leading position.

It is recognized dietary food for children and people suffering from gastro-intestinal and cardiovascular diseases. Particularly fresh and frozen cauliflower useful for patients with diabetes mellitus, as it helps regulate blood sugar and cholesterol. Great interest of fresh and frozen cauliflower is for people inclined to completeness — in heads found tartan acid, promotes the prevention of obesity.

Frozen cauliflower retains all the taste and beneficial properties of fresh cauliflower.