Cauliflower
Brassica oleracea var. botrytis
Vegetables · Brassicaceae family
- 28kcal
- 1.6 gprotein
- 1.9 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 1.6 g
- Fat 0.24 g
- Carbohydrate 4.7 g
- Water and other 93.4 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium20 mg · <1% · #128 of 258
- Potassium274 mg · 6% · #119 of 256
- Calcium20.4 mg · 2% · #159 of 258
- Iron0.33 mg · 2% · #182 of 259
- Magnesium14.2 mg · 3% · #174 of 256
- Zinc0.23 mg · 2% · #183 of 256
- Vitamin C67.1 mg · 75% · #13 of 239
- Folate97 µg · 24% · #39 of 237
- Vitamin A0 µg · 0% · #163 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- about 1490Cauliflower is thought to have reached Italy around 1490.Italy
- 1500sCauliflower was introduced to France from Genoa in the 1500s.France, Italy
- 1822The British introduced cauliflower to India in 1822.India
Used in GlobeCooks dishes from: Asia (4)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More vegetables
Nutrients: USDA FoodData Central (food 169986, 2685573), public domain. Identity: Wikidata Q23900272. Compiled by GlobeCooks.