Description
Organic cauliflower belongs to the Cruciferae family, commonly called cruciferae, and is one of the healthiest and most nutritious vegetables we can eat.
It is essential to choose organic cauliflowers, to ensure that they have not been sprayed or fertilised with any chemicals and that they are not an artificial origin. This has countless health benefits, but as these vegetables are usually eaten raw, it is even more important to avoid contaminants.
Consuming organic cauliflower provides almost 78% of the Vitamin C and 20% of the Vitamin K the body needs daily, as well as pantothenic acid, manganese and potassium. It has very few calories, vegetable fibre, choline and antioxidants.
Cauliflower has a mild, different taste and, thanks to organic production, retains its natural flavour, thus enhancing its nutritional properties. It can be included in many recipes, such as: as a garnish for main dishes, as a first course, in vegetable purées, soups, vegetable stews, baked, steamed, fried, tempura, etc. Although the best option is to eat it raw, so that the amount of vitamin C and its natural qualities remain intact.
