Cauliflower, cooked

Cauliflower, cooked
Cauliflower is a fleshy flowering plant that is commonly yellowish-white, although it is also found in green or purple depending on the cultivated species, with a mild and sometimes slightly sweet flavor. It is a fleshy head that is surrounded by thick green leaves, which, although they are edible, are normally discarded at the time of preparation. It is considered a good source of dietary fiber, vitamin B6, folic acid, vitamin C, vitamin B5 and a little less B1, B2 and B3, as well as potassium and phosphorus.
Eatable percent 80%
Calories (kcal) 18kcal
Protein (g) 1.9g
Lipids (g) 0.2g
Carbohydrates (g) 2.1g
Fiber (g) 0g
Tiamine (mg) 0mg
Riboflavin (mg) 0mg
Niacin (mg) 0mg
Vitamin C (mg) 0mg
Vitamin A (mg) 1mg
Calcium (mg) 0mg
Iron (mg) 0mg
Sodium (mg) 0mg
Phosphorus (mg) 0mg
Zinc (mg) mg