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Cauliflower, raw

Cauliflower is a vegetable with a compact flower head that is eaten as food. These figures describe raw cauliflower. It provides vitamin C and folate, along with carbohydrate and fibre. Per 100g, it contains 56mg of vitamin C, 55µg of folate, 4.4g of carbohydrate and 1.8g of fibre.

Vitamin C supports normal collagen formation and helps the body absorb iron from plant foods. Folate is needed for normal cell division and blood formation, while fibre supports normal bowel function. Raw cauliflower contains little fat, saturated fat or salt. Cooking and added ingredients can change its nutritional content. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

30 kcal

Energy

128 kJ

Gordura

0.4g

of which saturates

0.09g

Carbohydrate

4.4g

of which sugars

2.9g

Fibra

1.8g

Proteína

2.5g

Sal

0.02g

Álcool

0g

Água

91g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

0µg

Vitamina E

0.09mg

Vitamin K1

31µg

Vitamina C

56mg

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.09mg

Niacin (B3)

0.6mg

Vitamina B6

0.14mg

Vitamina B12

0µg

Ácido Fólico

55µg

Cálcio

17mg

Ferro

0.42mg

Magnésio

12mg

Phosphorus

37mg

Potássio

252mg

Sódio

7mg

Zinco

0.3mg

Copper

0.03mg

Selenium

1µg

Other types of cauliflower

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cauliflower, boiled in unsalted water

29 kcal

1.9g

0.9g

1.9g

Cauliflower, frozen, boiled in unsalted water

20 kcal

2g

0.5g

–

About these figures

Values are per 100g of the food as described (22 samples, autumn and winter, UK grown and imported, pre-packed and loose). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 3 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente