Cauliflower ranksamong the top 25 powerhouse fruits and vegetables in the Centers for DiseaseControl and Prevention’s Aggregate Nutrient Density Index (ANDI), a scoring method that ranksfoods based on their nutrient content per calorie.
White florets arethe primary edible portion of the vegetable, which are found in atightly-packed head, while its green leaves and stalk are typically not eaten.Cauliflower can be cooked, eaten raw and added to soups, salads orstir-fries.
Mangieri noted that cauliflower, like many other cruciferous vegetables, can give off a strong smell while cooking. This is caused by high levels of sulfur-containing compounds called glucosinolates. Shorter cooking times can minimize the pungent aroma.
The U.S. DietaryGuidelines for Americans recommend that adults consume 1.5 to 2.5cup-equivalents of dark green vegetables (which includes cruciferous vegetableslike cauliflower) per week.
Here are thenutrition facts for cauliflower, according to the U.S. Food and DrugAdministration:
Serving size: 1 cup (100 g)
Calories 25 (Calories from Fat 1)
*Percent Daily Values (%DV) are based on a 2,000 calorie diet.
|Amt per Serving||%DV*||Amt per Serving||%DV*|
|Total Fat 0g||0%||Total Carbohydrate 5g||2%|
|Cholesterol 0mg||0%||Dietary Fiber 3g||10%|
|Sodium 30mg||1%||Sugars 2g|