Suppliers of fresh, high-quality, welsh daffodils, cauliflowers, leeks, mushrooms and daffodil bulbs

Okay, so the best thing about our cauliflowers and our leeks is that they taste bloomin’ marvellous. They’re just like nature intended them to be, except probably even nicer than that as well. But don’t forget that they’re brimming with goodness too.

The health benefits of regularly eating Really Welsh Leeks and Really Welsh Cauliflowers are massive - just ask any doctor - and to make the point, we’ve put together a handy guide that tells you exactly how much goodness you’re putting into yourself.

Cauliflower

Nutrition information

Per 62g serving

Nutrient	Amount	% DRV
Energy	14 kCals	0.5 (male); 0.7 (female)
Vit C	27.5 mg	68.75
Folate	27.3 µg	14
Vit k	8.6 mg	-
Omega 3 fatty acids	104 mg	23

Useful amounts of fibre, iron, calcium and significant amounts of B vitamins.

Facts

• Closely related to broccoli
• Contains sulphur-containing phytonutrients which contribute to liver detoxification which may help to inhibit the development of cancers.
• May help to prevent prostate cancer in particular.

Production figures (inc. broccoli) (2005)

Hectarage	Tonnage	Value (£)
9,925	1,326,000	47,745,000

Defra (2006)

Leeks

Nutrition information

Per 26g serving

Nutrient	Amount	%DRV
Energy	8 kCals	0.3 (male); 0.4 (female)
Vit C	1.1 mg	3
Folate	6.2 µg	3
Iron	1.1 mg	13 (male); 7.4 (female)

May improve gut flora through the presence of a particular type of carbohydrate which act as prebiotics through providing a substrate for the beneficial bacteria.

Facts

• The welsh adopted the leek as a national emblem in the seventh century after wearing them in their hats during battle with the Saxons - the celts won.
• Emperor Nero ate so many he was nicknamed “leek-eater”. He thought that they improved his singing voice.
• Also known as “poor man’s asparagus”.

Production figures (2005)

Hectarage	Tonnage	Value (£)
1,696	498,000	39,670,000

Defra (2006)

Cabbage

Nutrition information

Per 75g serving (half a cup):

Nutrient	Amount	% DRV
Energy	17.3 kCals	0.6 (males); 0.9 (females)
Vit C	28.1 mg	70.25
Vit K	81.5µg	-

Significant amounts of Calcium and Iron.
Good source of fibre.

Facts

• Anti-cancer properties derived from the presence of glucosinolates which are more abundant in raw, chopped cabbage than in cooked.
• In Germany and Holland it was traditionally preserved through fermentation producing sauerkraut. This was consumed by sailors on long voyages to prevent scurvy and led to the nickname “kraut” referring to Germans.
• A traditional medical treatment was made out of a poultice of cabbage to reduce inflammation and restore circulation.
• The word cabbage comes from the old French for “head”.

Production figures (2005)

Hectarage	Tonnage	Value (£)
8,767	2,677,000	57,987,000

(Defra, 2006)

Spring greens

Nutrition information

Rich in B vitamins - folate in particular, and in the carotenoids - carotene, zeaxanthin and lutein - all important in foetal growth and development and long-term eye health. Also good amounts of iron, copper, potassium, zinc and calcium.

Purple Sprouting Broccoli

Nutrition information

Per 85g serving:

Nutrient	Amount	% DRV
Energy	28.1 kCals	1.1 (male); 1.4 (female)
Vit C	31.5 mg	78.75
Folate	60.4 µg	30.2
Vit K	218 mg	-
Vit A and precursors	-	77
Calcium	100 mg	12.5
Iron	1.1 mg	13 (Male); 7.4 (female)
Omega-3 fatty acids	113 mg	25

Facts

• Contains phytochemicals thought to protect against cancer, coronary heart disease (CHD), diabetes and osteoporosis.
• Originates in Italy and eaten by the Romans.
• Half a cup has as much vit C as an orange.
• Helps to lower blood cholesterol.

Production figures for broccoli are included in cauliflower production figures.