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Post by daylilydude on May 13, 2017 19:33:49 GMT -5
Now there are a few different colors and I was wondering if they tasted any different?
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Post by paulf on May 14, 2017 9:52:03 GMT -5
Pretty much the same. If I remember, after cooking all the color is gone. It has been a few years, though.
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Post by Laura_in_FL on May 16, 2017 13:08:43 GMT -5
Yeah, they lose most or all of their color when cooked. So their value is mostly raw on the veggie platter where you can get "oohs" and "aaahs" from your family and friends.
However, I thought I read that the orange ones do have more beta-carotene than white califlower, and I think the purple ones have more antioxidants. I am not sure how much of those extra nutrients they retain after cooking, though.
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Post by pepperhead212 on May 16, 2017 20:00:01 GMT -5
I grew both the green and orange, but not purple, though I have had it from markets. The green is a cross with broccoli, so it does taste different, but good, and the orange tasted pretty much the same.
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