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Nutrition - Facts for Cauliflower, cooked, boiled, drained, with salt
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Cauliflower, cooked, boiled, drained, with salt.
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Cauliflower, cooked, boiled, drained, with salt

Calories 23 Calories from Fat 4
(17%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 242mg 0.24%
Potassium 142mg 0.14%
Total Carbohydrate 4g 4%
Protein 2g 2%


NutrientQuantityUnits
Alanine 0.10 g
Arginine 0.09 g
Ash 0.60 g
Aspartic acid 0.22 g
Betaine 0.10 mg
Calcium, Ca 16.00 mg
Carbohydrate, by difference 4.11 g
Carotene, alpha 0.00 mcg
Carotene, beta 7.00 mcg
Cholesterol 0.00 mg
Choline, total 39.10 mg
Copper, Cu 0.02 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.02 g
Energy 23.00 kcal
Energy 96.00 kJ
Fatty acids, total monounsaturated 0.03 g
Fatty acids, total polyunsaturated 0.22 g
Fatty acids, total saturated 0.07 g
Fiber, total dietary 2.30 g
Fluoride, F 1.00 mcg
Folate, DFE 44.00 mcg_DFE
Folate, food 44.00 mcg
Folate, total 44.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.24 g
Glycine 0.06 g
Histidine 0.04 g
Iron, Fe 0.32 mg
Isoleucine 0.07 g
Leucine 0.11 g
Lutein + zeaxanthin 29.00 mcg
Lycopene 0.00 mcg
Lysine 0.10 g
Magnesium, Mg 9.00 mg
Manganese, Mn 0.13 mg
Methionine 0.03 g
Niacin 0.41 mg
Pantothenic acid 0.51 mg
Phenylalanine 0.07 g
Phosphorus, P 32.00 mg
Potassium, K 142.00 mg
Proline 0.08 g
Protein 1.84 g
Retinol 0.00 mcg
Riboflavin 0.05 mg
Selenium, Se 0.60 mcg
Serine 0.10 g
Sodium, Na 242.00 mg
Sugars, total 1.86 g
Thiamin 0.04 mg
Threonine 0.07 g
Total lipid (fat) 0.45 g
Tryptophan 0.02 g
Tyrosine 0.04 g
Valine 0.09 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 0.17 mg
Vitamin C, total ascorbic acid 44.30 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) 13.80 mcg
Water 93.00 g
Zinc, Zn 0.17 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J,L, Rosado et al. "Dietary Fiber in Mexican Foods". 1993 Journal of Food Composition and Analysis 6 3 Pg. 215 - 222
  3. C. Lintas, M. Capelloni. "Content and composition of dietary fibre in raw and cooked vegetables". 1988 Food Sciences and Nutrition 42F Pg. 117 - 124
  4. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  5. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1983
  6. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1984
  7. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1985
  8. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1986
  9. Nutrient Data Laboratory, ARS, USDA. "Choline Study, Local pickup UNC, NFNAP". 2003 Beltsville MD

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