Cauliflower nutrition facts 100g

Download spreadsheet CSV. Cauliflower, raw, green.

With the rise of low-carb , ketogenic , and Paleo diets, cauliflower has become increasingly popular, as it can substitute for starchier foods like rice and even pizza dough. This veggie is versatile, non-starchy, and contains a lot of fiber and other beneficial nutrients. Whether you eat it raw, roasted, or riced, cauliflower offers a lot of bang for your nutritional buck. The following nutrition information is provided by the USDA for one cup of raw chopped cauliflower g. Like all vegetables, cauliflower is a carbohydrate. But it's the non-starchy, complex kind with lots of fiber and low amounts of natural sugar.

Cauliflower nutrition facts 100g

Cauliflower Brassica oleracea is the vegetable in the Brassicaceae also called Cruciferae family, which also includes broccoli, cabbage, and brussels sprouts. Cauliflower is a white vegetable that bears large, rounded leaves that resemble collards. This vegetable is grown for its edible head. The head is a mass of sterile flowers. It was originally grown in Asia around the Mediterranean Sea. Cauliflower is naturally high in fiber. There are 2 g of fiber in g 3. Vitamin C is an important nutrient involved in collagen production. Collagen is a component of skin, muscles, and other connective tissues. Folate or vitamin B9 is necessary for healthy red blood cells and is critical during periods of rapid growth, such as during pregnancy. Vitamin K or phylloquinone plays a vital role in bone health. This is because vitamin K has a positive effect on calcium, which gives bones their strength and structure. Department of Agriculture, Agricultural Research Service.

Add to favorites. Poor diet is connected to an increased risk of heart disease, which researchers say can be mitigated by consuming vegetables high in nutritional value.

Register Sign In. Search in:. My FatSecret. Food database and calorie counter. Last updated: 04 Feb 08 AM.

Cauliflower is much more than broccoli's paler cousin: This member of the cruciferous vegetable family is packed with a rich supply of nutrients and is finally getting the attention it deserves as a nutrition powerhouse. With a nutty and slightly sweet taste, cauliflower has become one of the trendiest vegetables over the last few years, making its way onto restaurant menus and dinner tables in a variety of ways, especially riced versions of the vegetable. Although vividly colored fruits and veggies tend to be the healthiest choices, Heather Mangieri , a Pittsburgh-based registered dietitian and nutritionist, health author and spokesperson for the Academy of Nutrition and Dietetics, says that cauliflower is a notable exception. It is also rich in phytochemicals and antioxidants, two naturally occurring compounds thought to play a role in preventing chronic diseases," she noted. White florets are the primary edible portion of the vegetable, which are found in a tightly-packed head, while its green leaves and stalk are typically not eaten. Cauliflower can be cooked, eaten raw and added to soups, salads or stir-fries. Mangieri noted that cauliflower, like many other cruciferous vegetables, can give off a strong smell while cooking. This is caused by high levels of sulfur-containing compounds called glucosinolates. Shorter cooking times can minimize the pungent aroma. The U.

Cauliflower nutrition facts 100g

Cauliflower is a healthy vegetable full of fiber, vitamins, and minerals. It is similar to broccoli but decidedly more versatile because it can be made into rice and flour—a great alternative for those on a celiac or keto diet. This article explains cauliflower's nutrition facts, what happens when you eat it, and the best preparation methods. One cup of raw, chopped cauliflower has the following nutrients:. Cauliflower is considered a superfood because of its high levels of nutrients.

Intuition tattoo and piercing

Folate, total. Cauliflower has only a trace amount of fat and is cholesterol-free. How to Prepare. Table of Contents View All. Carbohydrates, dietary fiber, and resistant starch in white vegetables: links to health outcomes. Once strictly a white vegetable, you can now find a green, orange, and purple varieties of this cruciferous cousin to broccoli and Brussels sprouts. Pantothenic acid [Vitamin B5]. Use limited data to select advertising. Store it in the crisper section of the refrigerator in its original packaging. Lutein and Zeaxanthin. Fatty acids, total trans. Like all vegetables, cauliflower is a carbohydrate. You can cut away the occasional brown spot, but if this discoloration appears throughout the head a sign of spoilage , it's best to toss it. Substituting cauliflower rice for grains adds an extra vegetable to your meal and reduces calories and carbs if that is one of your goals. These chemicals break down to form compounds that may help protect against several forms of cancer.

Cauliflower contains many nutrients and plant compounds that may reduce the risk of several diseases, including heart disease and cancer.

Vitamin B6. Cooked Cauliflower. Cauliflower is a fiber-rich vegetable that is low in fat and calories. Protein 1. Sulforaphane helps protect against damage caused by spending too much time in the sun's ultraviolet rays and shows promise when included in anti-aging products. Fresh and frozen cauliflower has a similar nutritional profile. It also provides a good dose of vitamin B6 and magnesium. Both interfere with the body's absorption of iodine, which is needed by the thyroid gland. Use limited data to select advertising. Develop and improve services. Dietary intake and blood concentrations of antioxidants and the risk of cardiovascular disease, total cancer, and all-cause mortality: a systematic review and dose-response meta-analysis of prospective studies. Saha L. Dodecanoic acid. Cooked Cauliflower from Fresh.