Beijing Vegetable Research Center，Beijing Academy of Agriculture and Forestry Science，Key Laboratory of Biology and
Genetic Improvement of Horticultural Crops（North China），Ministry of Agriculture，Beijing Key Laboratory of Vegetable
Germplasm Improvement，Beijing 100097，China
The contents of major nutrition components including VC，protein，mineral element，soluble
sugar，titratable acid，soluble solid matter，crude fibre and anthocyanin，of 15 cauliflower（Brassica oleracea L．var．botrytis L.）varieties were tested and analyzed．The result indicated that the contents of VC，protein
and potassium in all tested cauliflower varieties were high．Among them，the VC content was 424-939 mg·kg-1 （FW），protein content was 1.10%-2.99%，and potassium content was 1 840.2-3 509.8 mg·kg-1（FW）．
Fifteen cauliflower varieties were compared and grouped into 3 types：compact-curd，loose-curd and purplecurd．
The contents of VC，protein，soluble sugar，titratable acid，soluble solid matter，potassium，sodium，
phosphorus，copper，iron，manganese and zinc was ranked in purple-curd ＞ looser-curd ＞ compact-curd．
While，the contents of crude fibre，calcium and magnesium in looser-curd ＞ purple-curd ＞ compact-curd．
Meanwhile，anthocyanin was detected only in purple-curd，and the content differences between different varieties
were quite obvious．The range of variation of nutirent contents among purple-curds，as well as looser-curds，was
than that of compact-curds．
