Yujin's Organic Kitchen Yujin Hwang 2016.04.28 12:24 신고

Cauliflower
Species: Brassica oleracea
Origin: Northeast Mediterranean

Cauliflower is one of several vegetables
in the species Brassica oleracea(십자화과채소), in the family Brassicaceae.

The origin of the name is from the Latin word caulis (cabbage) and flower.

Brassica oleracea :
cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy.

It is an annual plant that reproduces by seed.
Typically, only the head (the white curd) is eaten.
The cauliflower head is composed of a white inflorescence meristem.
Cauliflower heads resemble those in broccoli, which differs in having flower buds.
White cauliflower is the most common color of cauliflower(
Orange cauliflower, Green, Purple cauliflower)

Phytochemicals
Cauliflower contains several phytochemicals, common in the cabbage family,
that are under preliminary research for their potential properties, including *isothiocyanates(항암물질) and *glucosinolates(대사효소).

이소티오시아네이트
*Many natural isothiocyanates from plants are produced by enzymatic conversion of metabolites called glucosinolates.
These natural isothiocyanates, such as allyl isothiocyanate, are also known as mustard oils.

*These foods are rich in compounds called isothiocyanates,
which are known to lower cancer risk.

Nutrition
Cauliflower, raw
Nutritional value per 100 g (3.5 oz)
Energy 104 kJ (25 kcal)
Carbohydrates 5 g
Sugars 1.9 g
Dietary fiber 2 g
Fat 0.3 g
Protein1.9 g
Vitamin C (58%) 48.2 mg
Vitamin K (15%) 15.5 μg
Vitamin B6 (14%) 0.184 mg
Folate (B9) (14%) 57 μg

μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Boiling reduces the levels of cauliflower compounds,
with losses of 20–30% after five minutes,
40–50% after ten minutes,
and 75% after thirty minutes.

Steaming, microwaving, and stir frying,
have no significant effect on the compounds.
Cooking


Cauliflower can be roasted, boiled, fried, steamed, pickled, or eaten raw.
When cooking, the outer leaves and thick stalks are removed,
leaving only the florets. The leaves are also edible, but are most often discarded.
The florets should be broken into similar-sized pieces so they are cooked evenly.

Low carbohydrate dieters can use cauliflower
as a reasonable substitute for potatoes or rice.

Cauliflower
https://en.wikipedia.org/wiki/Cauliflower

Yujin's Organic Kitchen Yujin Hwang 2016.04.28 12:39 신고

Boiling reduces the levels of cauliflower compounds,
with losses of 20–30% after five minutes,
40–50% after ten minutes,
and 75% after thirty minutes.

Steaming, microwaving, and stir frying,
have no significant effect on the compounds.
Cooking


Low carbohydrate dieters can use cauliflower
as a reasonable substitute for potatoes or rice.