Cauliflower
Cauliflower, green, cooked, with salt
32 kcal
Energy
0.3 g
Fat
0.0 g
Saturates
0.6 g
Salt
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 32 (136 kJ) | |
| from Carbohydrate | 25 (105 kJ) | |
| from Fat | 3 (12 kJ) | |
| from Protein | 12 (51 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 6.3 g | |
| Dietary Fiber | 3.3 g | |
| Starch | ~ | |
| Sugars | ~ | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.3 g | |
| Saturated Fat | 0.0 g | |
| Butyric Acid | ~ | |
| Caproic Acid | ~ | |
| Caprylic Acid | ~ | |
| Capric Acid | ~ | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 0.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 39.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 4.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.0 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 4.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 24.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 1.0 mg | |
| Erucic Acid | 1.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.1 g | |
| Linoleic Acid | 30.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 107.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | ~ | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | ~ | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | ~ | |
| Clupanodonic Acid | ~ | |
| Docosahexaenoic Acid | ~ | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 107.0 mg | |
| Omega-6 Fatty Acids | 30.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 3.0 g | |
| Essential Aminos | ||
| Histidine | 61.0 mg | |
| Isoleucine | 116.0 mg | |
| Leucine | 178.0 mg | |
| Lysine | 163.0 mg | |
| Methionine | 43.0 mg | |
| Phenylalanine | 108.0 mg | |
| Threonine | 110.0 mg | |
| Tryptophan | 40.0 mg | |
| Valine | 153.0 mg | |
| Non-essential Aminos | ||
| Alanine | 161.0 mg | |
| Arginine | 146.0 mg | |
| Aspartic Acid | 356.0 mg | |
| Cystine | 35.0 mg | |
| Glutamic Acid | 405.0 mg | |
| Glycine | 98.0 mg | |
| Proline | 131.0 mg | |
| Serine | 159.0 mg | |
| Tyrosine | 66.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | ~ |
| Water | 89.5 g |
| Ash | 0.9 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | ~ | |
| Vitamin A | 141 IU | |
| Vitamin B1 (thiamine) | 0.1 mg | |
| Vitamin B2 (riboflavin) | 0.1 mg | |
| Vitamin B3 (niacin) | 0.7 mg | |
| Vitamin B5 (pantothenic acid) | 0.7 mg | |
| Vitamin B6 (pyridoxine) | 0.2 mg | |
| Vitamin B9 (folate) | 41 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 72.6 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | ~ | |
| Vitamin K | ~ | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 32.0 mg | |
| Copper | 0.0 mg | |
| Fluoride | ~ | |
| Iron | 0.7 mg | |
| Magnesium | 19.0 mg | |
| Manganese | 0.2 mg | |
| Phosphorus | 57.0 mg | |
| Potassium | 278.0 mg | |
| Sodium | 259.0 mg | |
| Zinc | 0.6 mg | |
About Cauliflower
Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds. Read More
Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds. Its name is from Latin caulis (cabbage) and flower. Brassica oleracea also includes broccoli, brussels sprouts, cabbage, collard greens, and kale, though they are of different cultivar groups. Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density. Cauliflower can be roasted, boiled, fried, steamed, or eaten raw.