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The cauliflower is a vegetable belonging to the species Brassica oleracea. Delicate and tender texture, cauliflower requires care during its preparation. It is rich in vitamin C, minerals such as calcium and phosphorus, have low sodium and calories. Prefer to purchase it heads compact, closed, white or cream colored, without dark spots. Do not buy it when you have liquid in the bottom of the pack. Cauliflower spoils quickly, so buy only the amount needed for immediate use. The retention period is three to five days in the refrigerator in plastic bag. It is an easy to digest vegetables, indicated in cases of malnutrition and, moreover, their leaves are effective against anemia. When preparing it, remove the leaves and parts very thick and hard stem. Then, cook the cauliflower, chopped or whole. This vegetable is native to Asia Minor, was brought to Europe in the early sixteenth century. Today the cultivation of cauliflower is easy because it fits well in any soil type, with minor corrections.