Cauliflower, raw

Cauliflower, raw
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. It can be steamed, fried, savory, cooked, in soups and salads, it is a very versatile food and little recommended for people with severe digestive problems because the excess sulfur it contains and is released when cooking can cause flatulence, although it is a of the cabbages that are easier to digest, it should always be eaten cooked.
Eatable percent 90%
Calories (kcal) 32kcal
Protein (g) 3g
Lipids (g) 0.1g
Carbohydrates (g) 4.8g
Fiber (g) 0g
Tiamine (mg) 0.12mg
Riboflavin (mg) 0.08mg
Niacin (mg) 0.7mg
Vitamin C (mg) 30mg
Vitamin A (mg) 2mg
Calcium (mg) 44mg
Iron (mg) 44mg
Sodium (mg) 0mg
Phosphorus (mg) 70mg
Zinc (mg) mg