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cauliflower


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The edible flower of Brassica oleracea var. botrytis, normally creamy-white in colour, although some cultivars have green or purple flowers. Horticulturally, varieties that mature in summer and autumn are called cauliflower and those that mature in winter broccoli, but commonly both are called cauliflower. A 90‐g portion is a rich source of vitamin C; a good source of folate; a source of vitamin B6; provides 1.8 g of dietary fibre; and supplies 8 kcal (33 kJ).

Subjects: Medicine and Health — Cookery, Food, and Drink.


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