Cauliflower Green

Vegetables 3 variants

Cauliflower Green is consistently high in these nutrients across all variants, regardless of preparation or processing.

Vitamin C > 96% Vitamin K > 86% Folate > 74% Pantothenic Acid (B5) > 70%

Select a nutrient to see how the 3 variants compare.

Variant	Protein (g)	All foods
cooked, no salt added	3.0	> 27%
cooked, with salt	3.0	> 27%
raw	3.0	> 26%

Variant	Iron (mg)	All foods
raw	0.7	> 31%
cooked, no salt added	0.7	> 31%
cooked, with salt	0.7	> 31%

Variant	Magnesium (mg)	All foods
raw	20.0	> 43%
cooked, no salt added	19.0	> 39%
cooked, with salt	19.0	> 39%

Variant	Zinc (mg)	All foods
raw	0.6	> 38%
cooked, no salt added	0.6	> 38%
cooked, with salt	0.6	> 38%

Variant	Calcium (mg)	All foods
raw	33.0	> 61%
cooked, no salt added	32.0	> 60%
cooked, with salt	32.0	> 60%

Variant	Potassium (mg)	All foods
raw	300.0	> 64%
cooked, no salt added	278.0	> 59%
cooked, with salt	278.0	> 59%

Variant	Phosphorus (mg)	All foods
raw	62.0	> 27%
cooked, no salt added	57.0	> 25%
cooked, with salt	57.0	> 25%

Variant	Dietary Fiber (g)	All foods
cooked, no salt added	3.3	> 68%
cooked, with salt	3.3	> 68%
raw	3.2	> 67%

Variant	Vitamin C (mg)	All foods
raw	88.1	> 97%
cooked, no salt added	72.6	> 96%
cooked, with salt	72.6	> 96%

Variant	Vitamin E (mg)	All foods
cooked, no salt added	0.0	> 6%
raw	0.0	> 6%
cooked, with salt	trace	n/a

Variant	Folate (µg)	All foods
raw	57.0	> 79%
cooked, no salt added	41.0	> 74%
cooked, with salt	41.0	> 74%

Variant	Choline (mg)	All foods
cooked, no salt added	58.8	> 66%
raw	57.1	> 65%
cooked, with salt	trace	n/a