Vegetable
Floret
Floret of Romanesco is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of romanesco: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Even thickness matters more than elaborate marinades for consistent doneness.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.5 mg
- Salt 0.05 g
- Total Carbohydrate 7.24 g
- Dietary Fibre 2.56 g
- Total Sugars 2.88 g
- Complex / starch 2.07 g
- Protein 2.03 g
- Water 87.6 g
- Energy 35.9 kcal
- Water 87.6 g
- Carbohydrates 7.24 g
- Protein 2.03 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 82.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.49 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 34.3 µg
- Vitamin C 2 mg
- Vitamin E 0.45 mg
- Vitamin K 27.9 µg
- Minerals 367 mg
- Major Minerals 366 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.49 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 34.3 · vitamin-e: 0.45 · vitamin-k: 27.9 ·
Minerals
Floret of Romanesco: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected romanesco for flavour, yield and keeping quality, including named floret portions.
Market gardeners and growers selected romanesco for flavour, yield and keeping quality, including named floret portions.
Market gardeners and growers selected romanesco for flavour, yield and keeping quality, including named floret portions.