Cauliflower is high in Vitamins C and K and several mineral. It improves digestion and detoxification, fighting inflammation and reducing cancer risk. It can be eaten raw, but its nutrients are more absorbable when it is lightly sauteed with a bit of water and a healthy source of fat. For flavor, add broth or lemon juice to the mix.
Cauliflower is an annual plant that reproduces by seed. Typically, only the white head, called the curd, is consumed. It is one of several vegetables in the species Brassica oleracea, which includes broccoli, brussels sprouts, cabbage, collard greens, and kale.
| 1 cup (100 g) raw cauliflower | %DV | |
|---|---|---|
| calories | 25 | |
| carbohydrates | 5.3 g | |
| fat | 0.1 g | |
| fiber | 2.5 g | |
| folate | 14% | |
| magnesium | 4% | |
| manganese | 8% | |
| pantothenic acid | 7% | |
| phosphorous | 4% | |
| potassium | 9% | |
| protein | 2 g | |
| riboflavin | 4% | |
| thiamine | 4% | |
| vitamin B6 | 11% | |
| vitamin C | 77% | |
| vitamin K | 20% |
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