Cauliflower, green, cooked, no salt added

32 calories in 100 g

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Calories in Cauliflower, green, cooked, no salt added
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32 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.32 calories / gram
0 Weight Watchers points
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Calorie Sources:69% carbohydrates; 23% proteins; 8% fats
Fats:0.31 g (3 calories, 0% by weight)
Carbohydrates:6.28 g (22 calories, 6% by weight)
Proteins:3.04 g (7 calories, 3% by weight)
Alcohol:~
Water:89.47 g (89% by weight)
Fat Composition:68% polyunsaturated; 21% saturated; 11% monounsaturated
Trans Fat :~
Dietary Fiber:3.30 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
0.2 head
Food Group:Vegetables and Vegetable Products
USDA #:11967
Related Foods: Beans, snap, green, canned, regular pack, drained solids
Calories in Cauliflower
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Peas, green (includes baby and lesuer types), canned, drained solids, unprepared
Vitamin A:141 IU
Retinol:~
Retinol Activity Equivalent:7 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:70 mcg
Vitamin B-2:100 mcg
Vitamin B-3:680 mcg
Vitamin B-5:680 mcg
Vitamin B-6:200 mcg
Vitamin B-9:41 mcg
Food folate:41 mcg
Dietary Folate Equivalent:41 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:72.60 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):32 mg
Copper (Cu):40 mcg
Fluoride (F):~
Iron (Fe):720 mcg
Magnesium (Mg):19 mg
Manganese (Mn):240 mcg
Phosphorus (P):57 mg
Potassium (K):0.28 g
Selenium (Se):0.80 mcg
Sodium (Na):23 mg
Zinc (Zn):630 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:6.28 g
Dietary Fiber:3.30 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.04 g
Essential amino acids
Phenylalanine:0.10 g
Leucine:0.17 g
Methionine:40 mg
Lysine:0.16 g
Isoleucine:0.11 g
Valine:0.15 g
Threonine:0.11 g
Tryptophan:40 mg
Histidine:60 mg
Arginine:0.14 g
Non-essential amino acids
Alanine:0.16 g
Aspartic acid:0.35 g
Betaine:~
Cystine:30 mg
Glutamic acid:0.40 g
Glycine:90 mg
Hydroxyproline:~
Proline:0.13 g
Serine:0.15 g
Tyrosine:60 mg
Fats Total:0.31 g
Saturated fatty acids:40 mg
Monounsaturated fatty acids:20 mg
Polyunsaturated fatty acids:0.13 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:30 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:4 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:4 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:20 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1 mg
Docosenoic/Erucic [22:1]:1 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:30 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.10 g
[18:3 Ω-3 c,c,c]:~
[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:0.90 g
Caffeine:~
Theobromine:~
Product Type:Cauliflower
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_1qZ
Did you know?...According to the National Onion Association, onion consumption in the U.S. has increased approximately 50% over the past 20 years.
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Cauliflower, green, cooked, with salt
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