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Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae. It is believed that domestication of cauliflower happened in the Middle East in modern-day Syria, that is why in the past it was often called the Syrian cabbage. For a long time cauliflower was grown in the territory of the Arab countries. Only in the XII century, Arab merchants brought it to Spain for sale. In the Middle Ages cauliflower was introduced in Cyprus from Syria, and for some time Cyprus had been a major supplier of this vegetable to Europe. Only in the XIV century cauliflower was cultivated in some countries of Western Europe. It was introduced to Ukraine in the XVII - XVIII centuries. Nowadays, this vegetable is widely cultivated throughout Europe, North and South America, China and Japan.

Edible parts of the cauliflower are head composed of  a white inflorescence meristem.florets, flowers and leaves. Heads of pre-boiled vegetable stew or fry. Besides they may be canned, pickled, frozen, used as an ingredient for soups and vegetable broths, or used raw as an ingredient in salads or as a decoration of various dishes.

Caloricity of cauliflower is 30 kcal per 100 grams of product.

Chemical composition of cauliflower:

Cauliflower contains minerals such as calcium, magnesium, manganese, potassium, iron, fluorine, carotene, zinc and copper. It also contains a great number of valuable vitamins A, K, C, B1, B2, B6, E and H.

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