Mexico stands out among the group of countries that grow cauliflower, being the fourth largest producer in the world and the first in the ranking of world exports.
Most cauliflowers are white. This absence of color is due to the fact that the leaves cover the vegetable, preventing the entry of the sun.
There are also colored varieties such as purple, green and orange.
Although they are available all year round, their specific season is early spring.
The entities with the largest volume of harvest are: Guanajuato,
Hidalgo and Puebla.
It has a very complete nutritional profile, since it has a minimum amount of calories, a large amount of minerals and vitamins.
It contains a high content of fiber, which favors digestive health, preventing inflammations, diarrhea, diverticulitis, among others.
It is an excellent source of antioxidants, responsible for protecting our cells from free radicals, preventing the cells from being affected by them.
Cauliflower contains choline, a substance that together with vitamin C and calcium, helps the liver to expel fat, preventing it from accumulating.