CAULIFLOWER (SAMPLE)

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2-3 Pieces Cauliflower aka "Hua-Ye-Cai", "Hua-Cai", "Ye-Cai-Hua", "花椰菜", "花菜", "椰菜花" Like its cousin broccoli, the tightly bunched florets of cauliflower are connected by a thick s tem, often with a few light green leaves surrounding it. Cauliflower has cream white color florets instead of green. The overall taste of cauliflower can be described as a little nutty and a little sweet with a crunchy texture. Some popular application of cauliflower includes roast and cauliflower rice. Cauliflower is available year-round. Handling Tip Selection Cauliflower with a head of florets that are tightly closed and consistent color of cream white. Both the head and the stem are firm to hand pressure. Check the bottom of the cauliflower stalk for a smooth cut, without any signs of hollow-core/hollow stem. Storage Cauliflower should be stored at 32°F (0°C) with a relative humidity of ninety-five to ninety-eight percent with a light mist. The typical shelf life is two to three weeks. Higher temperature reduces shelf life, with seven to ten days of shelf life at 41°F (5°C), five days of shelf life at 50°F (10°C), and three days of shelf life at 59°F (15°C). High humidity is important to avoid wilting. Cauliflower is extremely sensitive to ethylene, a naturally occurring gas that regulates ripening. Cauliflower should not be stored with high ethylene-producing products to extend shelf life and avoid curd discoloration, leaf yellowing, and abscission. Cauliflower produces a very low level of ethylene. Cauliflower is not sensitive to chilling injury but is likely to be harmed by freezing injury, which appears as water-soaked areas, curd softening, and gray-brown discoloration if held below 30.6°F (0.8°C). Nutrition Fact Serving Size 1/6 medium head (99g) Amount Per Serving % Daily Value* Calories 25 Calories from Fat 0 Total Fat 0g ............................................................................................ 0% Saturated Fat 0g .......................................................................... 0% Trans Fat 0g .................................................................................. 0% Cholesterol 0mg .................................................................................. 0% Sodium 30mg ....................................................................................... 1% Total Carbohydrate 5g ...................................................................... 2% Dietary Fiber 2g .......................................................................... 8% Sugar 2g Protein 2g Vitamin A ................................................................................................... 0% Vitamin C .............................................................................................. 100% Calcium ...................................................................................................... 2% Iron ............................................................................................................. 2% Potassium ................................................................................................. 8% *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutrition advice. *Based on information published by FDA Show more