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There are many variety of cauliflower, white, golden-yellow, green, and purple. Fresh cauliflower looks crisp, from the center curds to the surrounding leaves. Cauliflower should not be overcooked as overcooked cauliflower is healthy. Overcooked cauliflower becomes mushy, and overcooking releases sulfur compounds that create an unappetizing odor. Ideally, five to eight minutes of cooking is adequate. Short cooking time helps to retain the vitamins and healthy nutrients of cauliflower. Cauliflower is often steamed, stir-fried, or boiled in a small amount of water. Cauliflower is a good source of Vitamin C and folate, B-vitamins. It is also a good source of lutein.

Nutrition Chart

Cauliflower / 100g Amount
Calories 25
Carbohydrate 5.3g
Total Fat 0.1g
Fibre 2.5g
Protein 1.98g
Cholesterol 0mg