Cauliflower ranks among the top 25 powerhouse fruits and vegetables in the Centers for Disease Control and Prevention’s Aggregate Nutrient Density Index (ANDI), a scoring method that ranks foods based on their nutrient content per calorie.
White florets are the primary edible portion of the vegetable, which are found in a tightly-packed head, while its green leaves and stalk are typically not eaten. Cauliflower can be cooked, eaten raw and added to soups, salads or stir-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. Dietary Guidelines for Americans recommend that adults consume 1.5 to 2.5 cup-equivalents of dark green vegetables (which includes cruciferous vegetables like cauliflower) per week.
Here are the nutrition facts for cauliflower, according to the U.S. Food and Drug Administration:
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|