Cauliflower
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, which resemble those in broccoli, which differs in having flower buds.

Brassica oleracea also includes broccoli, brussels sprouts, cabbage, collard greens, and kale, though they are of different cultivar groups.

GreenPoint’s Cauliflower take 200 acres out of cultivation and are commercialized from December to April.

Cauliflower, raw
Nutritional value per 100 g (3.5 oz)
Energy 104 kJ (25 kcal)
Carbohydrates
5 g
Sugars 1.9 g
Dietary fiber 2 g
Fat
0.3 g
Protein
1.9 g
 Vitamins
Thiamine (B1)
(4%)

0.05 mg

Riboflavin (B2)
(5%)

0.06 mg

Niacin (B3)
(3%)

0.507 mg

Pantothenic acid (B5)
(13%)

0.667 mg

Vitamin B6
(14%)

0.184 mg

Folate (B9)
(14%)

57 μg

Vitamin C
(58%)

48.2 mg

Vitamin E
(1%)

0.08 mg

Vitamin K
(15%)

15.5 μg

 Minerals
Calcium
(2%)

22 mg

Iron
(3%)

0.42 mg

Magnesium
(4%)

15 mg

Manganese
(7%)

0.155 mg

Phosphorus
(6%)

44 mg

Potassium
(6%)

299 mg

Sodium
(2%)

30 mg

Zinc
(3%)

0.27 mg

 Other constituents
Water 92 g

  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Cauliflower. (2016, September 27). In Wikipedia, The Free Encyclopedia. Retrieved 23:05, September 27, 2016, from https://en.wikipedia.org/w/index.php?title=Cauliflower&oldid=741387637