Cauliflower Nutrition: Here Is Everything You Should To Know About This Veggie
by: Dr. Rupali Datta
Cauliflower, or phool gobhi as we lovingly call it, is an immensely popular vegetable in north India. Gobhi ke paranthe and aloo gobhi ki sabzi are probably the most consumed item in a typical Punjabi home. Cauliflower’s origin can be traced to Cyprus from where it moved to west Asia, and Europe. The British brought it to India about 150 years ago, thereafter, our farmers raised their own seeds, creating the Indian cauliflower. Four of the earliest varieties listed are the Early and Main Crop Patna and Early and Main Crop Banaras. Botanically speaking, cauliflower belongs to the species Brassica oleracea in the genus Brassica, which belongs to the family Brassicaceae. Other popular vegetables in this species include broccoli, Brussels sprouts, cabbage, collard greens, and kale, which are also referred as cole crops. The edible white flesh of cauliflower is referred to as “curd” and we normally eat both the stem and flower tissue.
Not All Is White: While white is the most popular and common colored cauliflower, there is one in orange too, and its color comes from beta carotene, which is a vitamin A precursor. Then, there is a green variety known as broccoflower. And, the very less popular purple colored cauliflower is known to have anthocyanins, which are potent antioxidants also present in red cabbage and red wine.
Nutritionally 100 g of Cauliflower will provide:
- 2.15g protein
- 0.44g fat
- 2.03g carbohydrate
- 3.71g fibre, both soluble and insoluble fibre.
- Vitamins B – thiamine, riboflavin, niacin and vitamin B6
- 47mg/100g vitamin C (mzkes it one of the richest sources in our food)
- 14 microgram/100g of vitamin K, which is 20% of our daily requirement
- 45.95 microgram/100 g of folates
Health Benefits: Broccoli is generally touted as one of the healthiest vegetables, whereas cauliflower has never got that position. Surprisingly, white cauliflower’s nutritional value is quite high. Its health quotient is as good as its fellow green cruciferous vegetables…..
Source: Food NDTV