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Nutrition - Facts for Cauliflower, frozen, unprepared
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Cauliflower, frozen, unprepared.
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per 100 grams
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per common measure #2

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Cauliflower, frozen, unprepared

Calories 24 Calories from Fat 2
(10%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 24mg 0.02%
Potassium 193mg 0.19%
Total Carbohydrate 5g 5%
Protein 2g 2%


NutrientQuantityUnits
Alanine 0.11 g
Alcohol, ethyl 0.00 g
Arginine 0.10 g
Ash 0.53 g
Aspartic acid 0.24 g
Caffeine 0.00 mg
Calcium, Ca 22.00 mg
Carbohydrate, by difference 4.68 g
Carotene, alpha 0.00 mcg
Carotene, beta 7.00 mcg
Cholesterol 0.00 mg
Choline, total 41.90 mg
Copper, Cu 0.03 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.02 g
Energy 24.00 kcal
Energy 100.00 kJ
Fatty acids, total monounsaturated 0.02 g
Fatty acids, total polyunsaturated 0.13 g
Fatty acids, total saturated 0.04 g
Fiber, total dietary 2.30 g
Folate, DFE 64.00 mcg_DFE
Folate, food 64.00 mcg
Folate, total 64.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.27 g
Glycine 0.07 g
Histidine 0.04 g
Iron, Fe 0.54 mg
Isoleucine 0.08 g
Leucine 0.12 g
Lutein + zeaxanthin 31.00 mcg
Lycopene 0.00 mcg
Lysine 0.11 g
Magnesium, Mg 12.00 mg
Manganese, Mn 0.20 mg
Methionine 0.03 g
Niacin 0.43 mg
Pantothenic acid 0.14 mg
Phenylalanine 0.07 g
Phosphorus, P 35.00 mg
Potassium, K 193.00 mg
Proline 0.09 g
Protein 2.01 g
Retinol 0.00 mcg
Riboflavin 0.07 mg
Selenium, Se 0.80 mcg
Serine 0.10 g
Sodium, Na 24.00 mg
Sugars, total 2.22 g
Theobromine 0.00 mg
Thiamin 0.05 mg
Threonine 0.07 g
Total lipid (fat) 0.27 g
Tryptophan 0.03 g
Tyrosine 0.04 g
Valine 0.10 g
Vitamin A, IU 12.00 IU
Vitamin A, RAE 1.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.12 mg
Vitamin C, total ascorbic acid 48.80 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.07 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 14.80 mcg
Water 92.51 g
Zinc, Zn 0.17 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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