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General information
Cauliflower is considered to be the most valuable vegetable due to its chemical composition, as well as taste and dietary values. It contains, among others: sodium potassium, magnesium, calcium, manganese, iron, copper, zinc, phosphorus, fluorine, chlorine, iodine, carotenes, vitamins: K, B1, B2, B6, C; acids: nicotine and pantothenic. In addition, cauliflower consists of essential oils, giving it a bad smell during cooking, during which sulphur is released.
It is an annual plant belonging to the cabbage family.