Cauliflower is a large, ghostly white vegetable similar to broccoli in structure. It's often used in creamy dishes or seasoned and cooked as its own dish.

Along with other cruciferous vegetables, cauliflower has great vitamin contents most notably vitamins C, K, B6 and Folate (B9). Cruciferous vegetable intake has been associated with reduced risk of cardiovascular disease, as well as being linked to protection against some cancers.

Global Production Map


Water92.07 g
Energy25 kcal
1 %
Protein1.92 g
Fats0.28 g
Carbs4.97 g
Fiber2 g
Sugars1.91 g
Calcium22 mg
2 %
Iron0.42 mg
3 %
Magnesium15 mg
4 %
Phosphorus44 mg
4 %
Potassium299 mg
6 %
Sodium30 mg
2 %
Zinc0.27 mg
3 %
Copper0.039 mg
4 %
Manganese0.155 mg
10 %
Selenium0.6 µg
1 %
Vit C48.2 mg
74 %
Thiamin0.05 mg
5 %
Riboflavin0.06 mg
6 %
Niacin0.507 mg
4 %
Vit B60.184 mg
15 %
Folate57 µg
14 %
Vit B120 µg
Vit A0 µg
Vit E0.08 mg
1 %
Vit D0 µg
Vit K15.5 µg
21 %
Sat Fat0.13 g
Mono Fat0.034 g
Poly Fat0.031 g
Trans Fat0 g
Cholesterol0 mg
Caffeine0 mg