Cauliflower

Cauliflower is the common name of a variety of cabbage belonging to the Cruciferae family. This vegetable (similar to Brussels sprouts) is formed by a cluster of swollen white buds and green leaves that wrap around them, protecting the mass of buds from the sun and characterising the vegetable with this colour due to the absence of chlorophyll.

This vegetable is usually ivory in colour, although some varieties can also be yellow or red. This vegetable has a slightly sweet taste.

Properties and benefits: cauliflower

Some benefits you didn't know about taking cauliflower

Cauliflower shares its high water content with the other Cruciferae vegetables. This, added to its low carbohydrate content, proteins and fats, makes it a food with a low energy content.

In terms of its nutritional value, we can find a high level of vitamin C (although part of this can be lost during cooking).

This vegetable, as with all foods of plant origin, also has other characteristics and qualities, such as being rich in fibre, minerals such as calcium and potassium, which help the correct working of the muscles.

Nutritional composition: Calories: 27 kcal, Fats: 0.2 g, Proteins: 2.2 g, Fibre: 2.1 g, Water: 92.4 g, Calcium: 22 mg, Iron: 1 mg, Magnesium: 16 mg, Phosphorus: 60 mg, Potassium: 350 mg, Vitamin C: 67 mg

Nutritional values

27.0

Kcal

27.0

Kj

0.2 gr

Fat

0.0 gr

CHO

2.2 gr

Protein

0.0 gr