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Cauliflower Cabby
Cauliflower is one of several vegetables cultivated from the species ''Brassica oleracea'' in the genus ''Brassica'', which is in the Brassicaceae (or mustard) family. Cauliflower usually grows with one main stem that carries a large, rounded "head" made of tightly clustered, immature white or off-white flower buds called the "curd". Typically, only the "head" is eaten. An annual plant that reproduces by seed, the cauliflower head is composed of a (generally) white inflorescence meristem. Although cauliflower heads resemble those in broccoli, the latter differs in having flower buds as the edible portion. The global cauliflower production (combined with broccoli) in 2023 was 26.5 million tonnes, led by China and India with 72% of the total. Description There are four major groups of cauliflower. # Italian: This specimen is diverse in appearance, biennial, and annual in type. This group includes white, Romanesco, and various brown, green, purple, and yellow cultivars. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brassica Oleracea
''Brassica oleracea'', also known as wild cabbage in its uncultivated form, is a plant of the family Brassicaceae. The species originated from feral populations of related plants in the Eastern Mediterranean, where it was most likely first cultivated. It has many common cultivars used as vegetables, including cabbage, broccoli, cauliflower, kale, Brussels sprout, Collard (plant), collard, Savoy cabbage, kohlrabi, and gai lan. Description Wild ''B. oleracea'' is a tall biennial plant, biennial or perennial plant that forms a stout Rosette (botany), rosette of large leaves in the first year. The grayish-green leaves are fleshy and thick, helping the plant store water and nutrients in difficult environments. In its second year, a woody spike grows up to tall, from which branch off stems with long clusters of yellow four-petaled flowers. Taxonomy Origins According to the Triangle of U theory, ''B. oleracea'' is very closely related to five other species of the genus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mutant
In biology, and especially in genetics, a mutant is an organism or a new genetic character arising or resulting from an instance of mutation, which is generally an alteration of the DNA sequence of the genome or chromosome of an organism. It is a characteristic that would not be observed naturally in a specimen. The term mutant is also applied to a virus with an alteration in its nucleotide sequence whose genome is in the nuclear genome. The natural occurrence of genetic mutations is integral to the process of evolution. The study of mutants is an integral part of biology; by understanding the effect that a mutation in a gene has, it is possible to establish the normal function of that gene. Mutants arise by mutation Mutants arise by mutations occurring in pre-existing genomes as a result of errors of DNA replication or errors of DNA repair. Errors of replication often involve translesion synthesis by a DNA polymerase when it encounters and bypasses a damaged base in the te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir Frying
Stir frying ( zh, c= 炒, p=chǎo, w=ch'ao3, cy=cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level. The English-lan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microwave Oven
A microwave oven, or simply microwave, is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces Dipole#Molecular dipoles, polar molecules in the food to rotate and produce thermal energy (heat) in a process known as dielectric heating. Microwave ovens heat food quickly and efficiently because the heating effect is fairly uniform in the outer of a homogeneous, high-water-content food item. The development of the cavity magnetron in the United Kingdom made possible the production of electromagnetic waves of a small enough wavelength (microwaves) to efficiently heat up water molecules. American electrical engineer Percy Spencer is generally credited with developing and patenting the world's first commercial microwave oven, the "Radarange", which was first sold in 1947. He based it on British radar technology which had been developed before and during World War II. Raytheon later licensed its patents ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Compared to full immersion in boiling water, steaming can be faster and more energy-efficient because it requires less water and takes advantage of the excellent thermodynamic heat transfer properties of steam. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley; early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the earliest examples of steam cooking have been found in Italy and Sardinia, created during the Bronze Age, and in Cochise Cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucosinolate
Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. These natural chemicals most likely contribute to plant defence against pests and diseases, and impart a characteristic bitter flavor property to cruciferous vegetables. Occurrence Glucosinolates occur as secondary metabolites of almost all plants of the order Brassicales. This includes the economically important family Brassicaceae as well as Capparaceae and Caricaceae. Outside of the Brassicales, the genera '' Drypetes'' and '' Putranjiva'' in the family Putranjivaceae, are the only other known occurrence of glucosinolates. Glucosinolates occur in various edible plants such as cabbage (white cabbage, Chinese cabbage, broccoli), Brussels sprouts, watercress, arugula, horseradish, capers, and radishes where the breakdown products of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isothiocyanate
In organic chemistry, isothiocyanate is a functional group as found in compounds with the formula . Isothiocyanates are the more common isomers of thiocyanates, which have the formula . Occurrence Many isothiocyanates from plants are produced by enzymatic conversion of metabolites called glucosinolates. A prominent natural isothiocyanate is allyl isothiocyanate, also known as mustard oils. Cruciferous vegetables, such as bok choy, broccoli, cabbage, cauliflower, kale, and others, are rich sources of glucosinolate precursors of isothiocyanates. Structure The and distances are 117 and 158 pm. By contrast, in methyl thiocyanate, and distances are 116 and 176 pm. Typical bond angles for in aryl isothiocyanates are near 165°. Again, the thiocyanate isomers are quite different with angle near 100°. In both isomers the angle approaches 180°. Synthesis Allyl thiocyanate isomerizes to the isothiocyanate: : Isothiocyanates can be prepared by treating organ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brassicaceae
Brassicaceae () or (the older but equally valid) Cruciferae () is a medium-sized and economically important Family (biology), family of flowering plants commonly known as the mustards, the crucifers, or the cabbage family. Most are herbaceous plants, while some are shrubs. The leaves are simple (although are sometimes deeply incised), lack stipules, and appear alternately on stems or in Rosette (botany), rosettes. The inflorescences are terminal and lack bracts. The flowers have four free sepals, four free alternating petals, two shorter free stamens and four longer free stamens. The fruit has seeds in rows, divided by a thin wall (or septum). The family contains 372 genera and 4,060 accepted species. The largest genera are ''Draba'' (440 species), ''Erysimum'' (261 species), ''Lepidium'' (234 species), ''Cardamine'' (233 species), and ''Alyssum'' (207 species). , it was divided into two subfamilies, Brassicoideae and Aethionemoideae. The family contains the cruciferous vegetable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phytochemical
Phytochemicals are naturally-occurring chemicals present in or extracted from plants. Some phytochemicals are nutrients for the plant, while others are metabolites produced to enhance plant survivability and reproduction. The fields of extracting phytochemicals for manufactured products or applying scientific methods to study phytochemical properties are called ''phytochemistry''. An individual who uses phytochemicals in food chemistry manufacturing or research is a ''phytochemist''. Phytochemicals without a nutrient definition have no confirmed biological activities or proven health benefits when consumed in plant foods. Once phytochemicals in a food enter the digestion process, the fate of individual phytochemicals in the body is unknown due to extensive metabolism of the food in the gastrointestinal tract, producing phytochemical metabolites with different biological properties from those of the parent compound that may have been tested in vitro. Further, the bioavaila ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romanesco Cauliflower
Romanesco broccoli (also known as broccolo romanesco, romanesque cauliflower, or simply romanesco) is in fact a cultivar of the cauliflower (''Brassica oleracea'' var. ''botrytis''), not broccoli (''Brassica oleracea'' var. ''italica''). It is one of two types of broccoflower. It is an edible flower bud of the species ''Brassica oleracea'', which also includes regular broccoli and cauliflower. It is chartreuse in color and has a striking form that naturally approximates a fractal. Romanesco has a nutty flavor and a firmer texture than white cauliflower or broccoli when cooked. Description Romanesco superficially resembles a cauliflower, but it is chartreuse in color, with the form of a natural fractal. Nutritionally, romanesco is rich in vitamin C, vitamin K, dietary fiber, and carotenoids. Fractal structure The inflorescence (the bud) is self-similar in character, with the branched meristems making up a logarithmic spiral, giving a form approximating a natural fractal; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine
Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin. Varieties The top 20 red grape varieties by acreage (listed alphabetically) are: * Alicante Henri Bouschet * Barbera * Bobal * Cabernet Franc * Cabernet Sauvignon * Carignan * Cinsaut * Malbec * Douce noir * Gamay * Grenache * Isabella * Merlot * Montepulciano * Mourvèdre * Pinot noir * Sangiovese * Syrah * Tempranillo * Zinfandel The next top 30 red grape varieties by acreage (listed alphabetically) are: * Aglianico * Blaufränkisch * Bordô * Carménère * Castelão * Concord * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Cabbage
The red cabbage (purple-leaved varieties of ''Brassica oleracea'' Capitata Cultivar group, Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH, pH value of the soil due to a pigment belonging to anthocyanins. In acidic soils, the leaves grow more reddish; in neutral soils, they will grow more purple, while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the same plant is known by different colours in various regions. It can be found in all of Europe, throughout the Americas, in China, and especially in Africa. The juice of red cabbage can be used as a homemade pH indicator, turning red in acid and green/yellow in basic solutions. When cooking, red cabbage will normally turn blue; adding vinegar or acidic fruit to the pot is necessary to retain the cabbage's red colour. Red cabbage needs well-fertilize ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
