Ua kapa ʻia ʻo "Sicilian violet" ʻo ka cauliflower poni e ulu ana ma Italia, a ʻaʻole ia i ʻoi aku ka maikaʻi ma mua o ka mea maʻamau, akā ʻokoʻa kona kala. He keʻa kēia mea kanu ma waena o ka broccoli a me ka pua puaʻa maʻamau. ʻO kona hoʻohana ʻana i loko o ka lumi kuke he aesthetic a classy, no ka mea hiki iā ia ke hoʻomākaukau i nā garnishes, soups a me nā purées me kahi kala violet hiʻohiʻona. Ma Sicily, ʻo ka cauliflower ʻulaʻula kahi huahana niche a ua ulu nui ʻia i nā mahiʻai organik.
He waiwai ia i ka fiber a me ka huaora C, a me ka vitamina K a me A, a me ka hui B a me ka selenium, ka mea e hoʻoikaika ai i kā mākou ʻōnaehana pale. He antioxidant maikaʻi loa ka mea kanu. Kāohi ia i ka paʻa ʻana o nā kīʻaha koko, ka hoʻokumu ʻana o nā ʻōpū koko a me nā maʻi naʻau.
Loaʻa iā ia nā pūhui flavonoid i kapa ʻia he anthocyanins, ka mea e hāʻawi ai i kona kala poni a manaʻo ʻia e kōkua i ka hoʻoponopono ʻana i ka lipid koko a me ke kiʻekiʻe o ke kō, a me ke kōkua e hōʻemi i ka hopena o ka maʻi kanesa. He waiwai ia i nā tannins a kūpono no ka ʻai maka.
He 92% ka wai, 5% carbohydrates, a me 2% mea kanu protein. Aia he 25 kcal i ka 100 grams o ka huahana maka, kahi e kūpono ai no ka ʻai haʻahaʻa-calorie. Hiki ke mālama ʻia a hiki i hoʻokahi pule i loko o kahi pepa a i ʻole ʻeke plastik i loko o ka friji. Ke moʻa, pono e ʻai ʻia ka puaʻala i loko o ʻelua a ʻekolu lā.
Manaʻo ʻia ʻo ka sautéing a i ʻole ka ʻala ʻana e mālama i kāna mau meaʻai ma mua o ka mahu. Ma hope o ka ʻai ʻana a i ʻole ka ʻala ʻia, hiki ke ʻai ʻia ka puaʻa puaʻa e like me ia a i ʻole hoʻohui ʻia i loko o kahi kīʻaha ʻē aʻe. Hoʻohana pinepine ʻia ʻo ia ma ke ʻano he mea hoʻohui i nā ʻano soup cream, purees, caviar a me nā meaʻai. ʻIke ʻia ua hoʻokumu ʻia ka pua ʻulaʻula poni ma Sicily, mai kahi heluna o ka pua puaʻa kūloko i kapa ʻia ʻo Violetto di Sicilia. ʻAʻole i loaʻa mai ke kala poni mai nā genetic mutations, akā mai ke koho kūlohelohe i hana ʻia e ke kanaka. He mea maʻamau ka ʻano poni ma ka hema o Italia a me ʻApelika Hema.
Aia nā ʻano ʻano pua puaʻa ʻokoʻa i ka waihoʻoluʻu. ʻO ka puaʻa keʻokeʻo ka mea maʻamau, ʻike ʻia ka ʻano ʻalani ma kekahi lepo ma Kanada a ʻoi aku ka nui o ka huaora A ma mua o ka keʻokeʻo. Hiki ke loaʻa ka puaʻa'ōmaʻomaʻo ma ʻEulopa a me ʻAmelika. E like me ka mea i haʻi mua ʻia, waiwai nui ka cauliflower i ka fiber dietary, e kōkua i ka mālama ʻana i ka ʻōnaehana digestive. ʻO ka loaʻa ʻana o ka glucoraphin kahi waiwai ʻē aʻe o ka cauliflower a kōkua i ka pale ʻana i ka maʻi maʻi ʻōpū a me nā ʻeha. Loaʻa iā ia ka nui o nā antioxidants a no laila kōkua i ka hakakā ʻana i nā maʻi cardiovascular. Hiki i ka cauliflower ke hoʻopau i nā enzyme e hoʻoulu ai i ka maʻi kanesa. He anti-inflammatory a kōkua i ka pale ʻana i ka ʻāʻī a me ka momona.
Ma Catania, hoʻohana pū ʻia ka puaʻala poached e hoʻopiha i ka scacciata. He keke ʻuʻuku i hana ʻia i loko o ka umu pōhaku, me nā ʻano ʻano like ʻole o loko. He mea kaulana loa kēia mea ʻono i ka pō Kalikimaka a me ka Makahiki Hou. Nui nā ʻano like ʻole, ʻo ia hoʻi me ka broccoli, me ka thuma a me ka anchovies, me ka ricotta, me ka ʻuala, nā aniani, nā ʻoliva ʻeleʻele, ka hulu hipa premium.
