A type of cultivated cabbage (Brassica oleracea) grown for the immature inflorescence which forms the edible white head. If left to mature, the head eventually elongates greatly, producing numerous yellow cross-shaped flowers. (Family: Cruciferae.)
| Cauliflower |
|---|
| Species |
| Brassica oleracea |
| Cultivar group |
| Botrytis Group |
| Origin |
| unknown |
| Cultivar Group members |
| Many; |
|
Cauliflower, raw (edible parts) Nutritional value per 100 g |
|
|---|---|
| Energy 20 kcal | 5 g |
| - Sugars 2.4 g | |
| - Dietary fiber 2.5 g | |
| Fat | 0 g |
| Protein | 2 g |
| Thiamin (Vit. | 4% |
| Riboflavin (Vit. | 4% |
| Niacin (Vit. | 4% |
| Pantothenic acid (B5) 0.65 mg | 13% |
| Vitamin B6 0.22 mg | 17% |
| Folate (Vit. | 14% |
| Vitamin C 46 mg | 77% |
| Calcium 22 mg | 2% |
| Iron 0.44 mg | 4% |
| Magnesium 15 mg | 4% |
| Phosphorus 44 mg | 6% |
| Potassium 300 mg | 6% |
| Zinc 0.28 mg | 3% |
|
Percentages are relative to US RDI values for adults. Source: USDA Nutrient database |
Cauliflower is a variety (Botrytis Group) of Brassica oleracea in the family Brassicaceae.
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