Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae.
It is an annual plant that reproduces by seed, typically, only the head (the white curd) is eaten.
The cauliflower head is composed of a white inflorescence meristem, which resemble those in broccoli, which differs in having flower buds.
Brassica oleracea also includes broccoli, brussels sprouts, cabbage, collard greens, and kale, though they are of different cultivar groups.
GreenPoint’s Cauliflower take 200 acres out of cultivation and are commercialized from December to April.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 104 kJ (25 kcal) |
|
Carbohydrates
|
5 g
|
| Sugars | 1.9 g |
| Dietary fiber | 2 g |
|
Fat
|
0.3 g
|
|
Protein
|
1.9 g
|
| Vitamins | |
| Thiamine (B1) |
(4%)
0.05 mg |
| Riboflavin (B2) |
(5%)
0.06 mg |
| Niacin (B3) |
(3%)
0.507 mg |
| Pantothenic acid (B5) |
(13%)
0.667 mg |
| Vitamin B6 |
(14%)
0.184 mg |
| Folate (B9) |
(14%)
57 μg |
| Vitamin C |
(58%)
48.2 mg |
| Vitamin E |
(1%)
0.08 mg |
| Vitamin K |
(15%)
15.5 μg |
| Minerals | |
| Calcium |
(2%)
22 mg |
| Iron |
(3%)
0.42 mg |
| Magnesium |
(4%)
15 mg |
| Manganese |
(7%)
0.155 mg |
| Phosphorus |
(6%)
44 mg |
| Potassium |
(6%)
299 mg |
| Sodium |
(2%)
30 mg |
| Zinc |
(3%)
0.27 mg |
| Other constituents | |
| Water | 92 g |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|