Cauliflower, a variety of wild cabbage, belongs to the cabbage family, Brassicaceae (formerly Cruciferae). Cauliflower is an annual plant of the cold season, which is white (the most popular and affordable), light green and purple colors. The inflorescences can be eaten raw or cooked in various ways, including cooking, baking and stewing.
There is evidence that cauliflower can rarely cause food allergy symptoms in sensitized people.

Determination of specific IgE in human blood to - Cauliflower, f291, shows the body's reaction to a given allergen.

Analysis method: ImmunoCAP method (Immunofluorescence in the solid phase)

Units of measurement: kU/l

Biomaterial for analysis: venous blood