Why We Must Eat Purple Cauliflower?

Cauliflower also known as Gobhi in India is liked by many people. It is from the  cruciferous vegetable family, along with broccoli, kale and cabbage. Cauliflower is a nutritional powerhouse with plenty of health benefits. Not only does it contain large amounts of vitamin A, thiamine, riboflavin, niacin, calcium, and iron, but it also boasts an enviable dose of antioxidants and phytonutrients such as vitamin C, beta-carotene, sulforaphane and quercetin. Antioxidants and phytonutrients help fight daily exposure to pollution, stress and other body agers that can harm your organs and tissues.

Green Cauliflower is known as Broccoflower, which is Broccoli. The purple and orange varieties are also available in the market. Although it may look different than the popular white cauliflower, the taste is just the same: mild, sweet and nutty. The orange and purple cauliflowers are higher in antioxidants than regular white cauliflower. Purple cauliflower’s true origin is not known, but the purple color is natural. It is the antioxidant anthocyanin that gives it the purple pigment.

Purple cauliflower is still the most popular despite the colour diversity. As far as vegetable variety is concerned, the fruit wholesale trade relies mainly on the Netherlands, even though the important Garlicland region is practically on the doorstep. However, the specialty cultivation there is limited. Colorful cauliflowers are a popular item in the restaurants during the summer. At Fruchthof Stadtsteinach too, the colored cabbages are coming in more often and in all variations, says managing director Susanne Schramm. Schramm added "We sell the products in the colors purple, orange, yellow and green, until autumn. The product is well received, especially with the more upscale gastronomers."

"There are hardly any seasonal items left, except for asparagus and chanterelles, which we currently also carry in our range. In addition, we now also offer our customers ready-to-eat fresh products, which we may buy from regional partners. In that sense, I also see the greatest potential for development in the catering sector for our company," concludes Schramm. The family business, now a fourth generation entity, has been specializing in the supply of regional catering and catering (mainly nursing homes and hospitals) for more than 40 years. Today's owner has been at the helm for over 30 years and has experienced the changes in the fruit trade first-hand.