Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.0
Carbohydrate2.4
Protein1.7
Dietary fibre2.0
Alcohol0.0
Water94.0
Energy content
Energy contentenergiprosent
Fat0
Carbohydrate48
Protein34
Dietary fibre19
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 84 kJ (20 kcal)
  • Edible part: 74 %
NutrientSourceQuantityEnergiprosent
Fat0%
Carbohydrate47%
Dietary fibre18%
Protein33%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource2.4 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource0 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E0 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)5 %
Vitamin B2 (riboflavin)8 %
Vitamin B3 (niacin)
Niacin equivalents3 %
Vitamin B6 (pyridoxine)9 %
Vitamin B9 (folate)31 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)21 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)2 %
Sodium (Na)
Potassium (K)9 %
Magnesium (Mg)4 %
Phosphorus (P)8 %
Trace elementsSourceQuantity
Iron (Fe)2 %
Zinc (Zn)1 %
Selenium (Se)0 %
Copper (Cu)3 %
Iodine (I)0 %

Classification

Food ID: 06.853

Scientific name: Brassica oleracea L. convar. botrytis (L.) Alef. var. botrytis L.

FoodEx2: Cauliflowers (A00FR)

Facets
F01 SourceCauliflower (as plant) (A05AY)
F02 Part-natureFlowering body (as part-nature) (A067C)
F27 Source-commoditiesCauliflowers (A00FR)

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

235

Norwegian Food Safety Authority. Nutrient analysis 2024. Vegetables. Published report (2024): "Analyser av næringsstoffer i norske og importerte grønnsaker". mattilsynet-xp7prod.enonic.cloud %20tungmetaller, %20PFAS, %20nitrat%20og%20nitritt%20i%20gr%C3%B8nnsaker%20.pdf

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Retinol in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Cholesterol in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Sugar, free in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Omega-6 in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B12 (cobalamin) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Protein in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodDistillation titrimetry

Fat in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C20:4n-3 (eicosatetraenoic acid) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Sodium (Na) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Selenium (Se) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin B1 (thiamin) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodUltra-performance liquid chromatography

Alcohol in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B9 (folate) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Monounsaturated fatty acids in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Salt (NaCl) in Cauliflower, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Sugar, added in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Niacin equivalents in Cauliflower, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Vitamin D in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B6 (pyridoxine) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodUltra-performance liquid chromatography

Sugar, total in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

C20:3n-3 (eicosatrienoic acid) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B3 (niacin) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodUltra-performance liquid chromatography

Magnesium (Mg) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Phosphorus (P) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Calcium (Ca) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin E in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodHigh-performance liquid chromatography

Trans fatty acids in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C22:5n-3 (docosapentaenoic acid, DPA) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Omega-3 in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Water in Cauliflower, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

C22:6n-3 (docosahexaenoic acid, DHA) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C12:0 (lauric acid) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Saturated fatty acids in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Iron (Fe) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Dietary fibre in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C20:5n-3 (eicosapentaenoic acid, EPA) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Carbohydrate in Cauliflower, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Polyunsaturated fatty acids in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Iodine (I) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

C18:1 sum (oleic acid) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C14:0 (myristic acid) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C20:4n-6 (arachidonic acid) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Beta-carotene in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin C (askorbic acid) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodHigh-performance liquid chromatography

Vitamin A (RAE) in Cauliflower, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

C18:3n-3 (alpha-linolenic acid) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Zinc (Zn) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

C18:2n-6 (linoleic acid) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B2 (riboflavin) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodUltra-performance liquid chromatography

Potassium (K) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

C16:0 (palmitic acid) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C18:0 (stearic acid) in Cauliflower, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Copper (Cu) in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Starch in Cauliflower, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

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