Cauliflower Nutrition Facts

3 calories in 1 floweret

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Calories in Cauliflower
Cauliflower, raw
3 calories in Cauliflower, 1 floweret
1 floweret = 13g ≈ 0.029lb ≈ 0.46oz
0.25 calories / gram
0 Weight Watchers points
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Calorie Sources:72% carbohydrates; 19% proteins; 9% fats
Fats:36.40 mg
Carbohydrates:0.65 g (2 calories, 5% by weight)
Proteins:0.25 g (1 calorie, 2% by weight)
Water:11.97 g (92% by weight)
Fat Composition:75% saturated; 13% monounsaturated; 13% polyunsaturated
Trans Fat :~
Dietary Fiber:0.26 g (2% by weight)
Serving Sizes: 100 g
1 cup chopped (1/2" pieces)
1 floweret
1 head large (6-7" dia.)
1 head medium (5-6" dia.)
1 head small (4" dia.)
Scientific Name:Brassica oleracea (Botrytis Group)
Refuse:61 %
Refuse Description:Leaf stalks, cores and trimmings
Food Group:Vegetables and Vegetable Products
USDA #:11135
Tags: cauliflower;
Related Foods: Calories in Cauliflower
Vitamin A:0 IU
Retinol Activity Equivalent:~
Lutein + Zeaxanthin:0.13 mcg
Vitamin B-1:6.50 mcg
Vitamin B-2:7.80 mcg
Vitamin B-3:65 mcg
Vitamin B-5:85.80 mcg
Vitamin B-6:23.40 mcg
Vitamin B-9:7.41 mcg
Food folate:7.41 mcg
Dietary Folate Equivalent:7.41 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:5.76 mg
Vitamin C:6.27 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:10.40 mcg
Added α-Tocopherol:~
γ-Tocopherol:26 mcg
Vitamin K:2.02 mcg
Calcium (Ca):2.86 mg
Copper (Cu):3.90 mcg
Fluoride (F):0.13 mcg
Iron (Fe):54.60 mcg
Magnesium (Mg):1.95 mg
Manganese (Mn):19.50 mcg
Phosphorus (P):5.72 mg
Potassium (K):38.87 mg
Selenium (Se):0.08 mcg
Sodium (Na):3.90 mg
Zinc (Zn):35.10 mcg
Phytosterols:2.34 mg
Carbohydrates Total:0.65 g
Dietary Fiber:0.26 g
Sugars Total:0.25 g
Fructose:0.13 g
Glucose/Dextrose:0.12 g
Proteins Total:0.25 g
Essential amino acids
Phenylalanine:7.80 mg
Leucine:13 mg
Methionine:2.60 mg
Lysine:27.30 mg
Isoleucine:9.10 mg
Valine:15.60 mg
Threonine:9.10 mg
Tryptophan:2.60 mg
Histidine:6.50 mg
Arginine:10.40 mg
Non-essential amino acids
Alanine:14.30 mg
Aspartic acid:22.10 mg
Cystine:2.60 mg
Glutamic acid:32.50 mg
Glycine:9.10 mg
Proline:9.10 mg
Serine:10.40 mg
Tyrosine:6.50 mg
Fats Total:36.40 mg
Saturated fatty acids:7.80 mg
Monounsaturated fatty acids:1.30 mg
Polyunsaturated fatty acids:1.30 mg
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:1.17 mg
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:130 mcg
Hexadecanoic/Palmitic [16:0]:5.20 mg
Heptadecanoic/Margaric [17:0]:130 mcg
Octadecanoic/Stearic [18:0]:520 mcg
Eicosanoic/Arachidic [20:0]:260 mcg
Docosanoic/Behenic [22:0]:130 mcg
Tetracosanoic/Lignoceric [24:0]:130 mcg
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:130 mcg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:260 mcg
[16:1 cis]:260 mcg
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.30 mg
[18:1 cis]:1.30 mg
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:130 mcg
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.04 mg
[18:2 CLAs]:260 mcg
[18:2 i]:~
[18:2 Ω-6 c,c]:780 mcg
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:910 mcg
[18:3 Ω-3 c,c,c]:910 mcg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:98.80 mg
Product Type:Cauliflower
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...Popcorn pops because water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, the droplet of moister turns to steam and the steam builds up pressure until the kernel finally explodes to many times its original volume.
Related: Cassava
Cauliflower, cooked, boiled, drained, without salt
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