Beyond the white: Scientists make your platter nutrient-rich, colourful
When one thinks of cauliflower, the usual white variety comes to mind. However, agricultural scientists in Himachal Pradesh’s Sirmaur district have successfully cultivated colourful cauliflower varieties — purple, yellow and red cabbage. This breakthrough in vegetable farming has opened new avenues for farmers and promises substantial health benefits.
The successful cultivation of these colourful cauliflowers took place at the Krishi Vigyan Kendra (KVK) in Dhaula Kuan, Sirmaur, the first such centre in Himachal Pradesh. According to Dr Pankaj Mittal, Principal Scientist at KVK, these varieties are not only visually appealing but also offer superior nutritional value. He said: “Colourful cauliflower enhances immunity and has high demand in metropolitan cities. Compared to regular white cauliflower, these varieties sell for three to four times the price, presenting an excellent opportunity for farmers in Sirmaur and across Himachal to boost their income.”
Scientists at the agricultural research centre have been experimenting with different crops, aiming to introduce new farming techniques to the region’s farmers. The latest success—colourful cauliflower—has caught attention due to its superior nutritional profile. While traditional white cauliflower is rich in nutrients, the coloured varieties contain higher levels of essential vitamins and minerals, such as Vitamin C, iron, potassium, magnesium and fibre.
Among the newly cultivated varieties, the Velentina purple cauliflower stands out. Experts highlight its rich antioxidant and fiber content, which contribute to improved heart health and regulated blood pressure. The presence of anthocyanins, a natural pigment, plays a crucial role in maintaining cardiovascular health. Additionally, its high Vitamin C and antioxidant levels strengthen the immune system.
Similarly, the yellow cauliflower variety is a powerhouse of nutrition. According to Dr Mittal, “This variety is not only delicious but also packed with health benefits. It contains an abundance of Vitamin A, C and K, along with fibre and antioxidants. These nutrients support digestion and boost immunity.” This variety is particularly beneficial for eye health and overall metabolic function.
Another success from the KVK experiments is red cabbage, which is rich in iron and antioxidants. Plant pathology specialist Dr Shivali explains: “Red cabbage promotes gut health by encouraging the growth of beneficial bacteria due to its high fibre content. It also helps prevent digestive disorders. Moreover, its potent antioxidant properties support heart health, control diabetes, and may even reduce the risk of cancer.” The cabbage contains anthocyanins, which prevent oxidative stress in cells, making it a valuable food for cancer prevention. With its low-calorie and high-fibre composition, it is an ideal addition to a healthy diet.
With the rising demand for organic and nutrient-rich vegetables in metro cities, these colourful cauliflower varieties offer farmers an opportunity to significantly increase their earnings. The KVK is actively working on hybrid seed production to make these varieties accessible to farmers. According to Dr Mittal, “Our primary goal is to increase farmers’ income. These naturally coloured cauliflowers are far more nutritious than conventional white cauliflower. Since there is already a growing demand for such vegetables in urban markets, farmers can achieve substantial profits.”
Dr Mittal believes that the future of farming lies in cultivating such high-value vegetables, which are often considered exotic. The trials conducted in Sirmaur aimed to determine whether these varieties could thrive in the district’s plains. With successful results, further expansion of these crops is planned.
One of the key advantages of these coloured cauliflowers is their resistance to pests and diseases. Dr Shivali highlights that red cabbage is particularly robust compared to regular cabbage, which is more susceptible to insect infestations due to its loosely packed leaves. In contrast, red cabbage’s dense structure makes it difficult for pests to penetrate.
Additionally, the cauliflowers at KVK were cultivated using organic farming methods, ensuring they are free from harmful chemicals. Both purple and yellow cauliflower are loaded with nutrients and antioxidants, making them a healthier alternative to conventional varieties.
The successful production of colourful cauliflower in Himachal Pradesh is a game-changer for local agriculture. With a combination of high nutritional value, strong market demand, and promising profitability, these innovative crops present a bright future for farmers in the region. By adopting these new varieties, they can not only enhance their livelihoods but also contribute to a healthier food supply for consumers.
