General Information

  • Category- Vegetable
  • Binomial Name- Brassica oleracea
  • Common Names- Yellow Cauliflower, Cheddar
  • Spread- 12 inches**
  • Height- 30 inches**
  • Average Production- 1 units per plant
  • Days to Maturity- 90-120 days

Nutrition Values

  • Calories: 25
  • Water: 92%
  • Protein: 1.9 grams
  • Carbohydrates: 5 grams
  • Sugar: 1.9 grams
  • Fiber: 2 grams
  • Fat: 0.3 grams

Vitamins

  • Vitamin C- 48.2 mg
  • Vitamin E- 0.08 mg
  • Vitamin K- 15.5 μg
  • Vitamin B1- 0.05 mg
  • Vitamin B2- 0.06 mg
  • Vitamin B3- 0.507 mg
  • Vitamin B5- 0.667 mg
  • Vitamin B6- 0.184 mg
  • Vitamin B9- 57 μg

Minerals

  • Potassium- 299 mg
  • Calcium- 22 mg
  • Iron- 0.42 mg
  • Manganese- 0.155 mg
  • Magnesium- 15 mg
  • Phosphorous- 44 mg
  • Sodium- 30 mg
  • Zinc- 0.27 mg

*The values are standard average per 100 grams and might change a bit.

Environmental Requirements

  • Soil-  Well-drained soils, Fertile and rich in organic matter
  • Soil Moisture- 20%
  • Soil pH- 6.5-6.8
  • Sun Requirements- Full Sun
  • Best Time to Plant- Autumn (September-October)
  • Temperature range- 12-20 Celsius

Tips to Grow Cauliflower

  1. Arrange good quality yellow cauliflower seeds.
  2. The soil should be rich in organic matter and well drained.
  3. Seed are to be sown in the month of September October. Transplant seedlings 2 to 4 weeks after seed sowing, no sooner and not much later.
  4. We can add compost and can spread Mulch lightly around the cauliflower to conserve moisture, for better growth.
  5. When the heads are compact, white, and firm, then it is time to harvest them. Ideally, the heads will grow to 6 to 8 inches in diameter. Cut the heads off the plant with a large knife. Be sure to leave some of the leaves around the head to keep it protected.
  6. We can use the flower and leaves both for cooking or as salad.

** The values are standard values but might change a bit.

Vegetables, Leafy Greens, Salad