The World's Healthiest Foods are health-promoting foods that can change your life.

How to Eat Healthier in 2018

Try our exciting new WHFoods Meal Plan.

The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or
advertising. Our mission is to help you eat and cook the healthiest way for optimal health.

What's New and Beneficial About Cauliflower

  • Information gathered for a large-scale study called the European Prospective Investigation into Cancer and Nutrition (EPIC) has shown cauliflower to be an especially popular cruciferous vegetable in 10 western European countries, tying for first place with cabbage for the vegetable consumed most frequently. Here is how cauliflower stacked up against other cruciferous vegetables as a percentage of all vegetables eaten:cauliflower (25%); white cabbage (13%), and cabbage "unspecified" (12%). It is also interesting to compare cauliflower with broccoli in the study findings since cauliflower accounted for a greater percentage of total vegetable consumption than broccoli (18%).
  • Recent studies have shown that boiling, full submersion of cauliflower in water when cooking, is not the best cooking practice if you want to preserve key phytonutrients in this cruciferous vegetable. In one study, 3 minutes of cauliflower submersion in a full pot of boiling water was enough to draw out more phytonutrients than 10 full minutes of steaming. Glucosinolates and flavonoids were the phytonutrients lost from cauliflower in greater amounts with full water submersion.
  • At least in some countries, cooked cauliflower is greatly preferred over raw cauliflower. The European Prospective Investigation into Cancer and Nutrition (EPIC)—also referred to above—has found that 80% of the cauliflower consumed in 10 European countries (including France, Italy, Spain, Germany, Greece, the Netherlands, Norway, Sweden, and Denmark) is enjoyed in cooked form (versus raw).
  • Several recent studies have shown the cooking of raw cauliflower to significantly improve its ability to bind together with bile acids. Since bile acid binding is a well-documented method for helping regulate blood cholesterol levels, these studies point to potential cardiovascular benefits from consumption of cooked cauliflower. The most detailed study that we have seen in this area examined cauliflower that had been steamed for 10 minutes.

WHFoods Recommendations

You'll want to include cauliflower as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family. At a minimum, we recommend 3/4 cup of cruciferous vegetables on a daily basis. This amount is equivalent to approximately 5 cups per week. A more optimal intake amount would be 1-1/2 cups per day, or about 10 cups per week. You can use our Veggie Advisor for help in figuring out your best cruciferous vegetable options.

As with all vegetables, be sure not to overcook cauliflower. We suggest Healthy Sautéeing cauliflower rather than the more traditional methods of boiling or steaming, which makes it waterlogged, mushy and lose much of its flavor. Cut cauliflower florets into quarters and let sit for 5 minutes before cooking. For great tasting cauliflower add 1 teaspoon of turmeric when adding the cauliflower to the skillet.

Cauliflower, cooked
1.00 cup
(124.00 grams)
Calories: 29
GI: very low


 vitamin C73%

 vitamin K19%


 vitamin B612%








This chart graphically details the %DV that a serving of Cauliflower provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Cauliflower can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Cauliflower, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits

Perhaps because the most commonly consumed varieties of cauliflower are white, many people may not associate cauliflower with the same nutrient richness as its fellow green cruciferous vegetables like broccoli or kale. This perspective on cauliflower does not match up with the research findings on this amazing food. White varieties of cauliflower are just as rich in phytonutrients as green cruciferous vegetables, and this nutrient richness is exemplified by its glucosinolates, described below.

Glucosinolates in Cauliflower

The phytonutrients provided by cauliflower are headed off by its glucosinolates. These sulfur-containing compounds are well studied and known to provide a variety of health benefits. The glucosinolates best studied in cauliflower include:

  • glucobrassicin
  • glucoiberin
  • glucoerucin
  • glucoraphanin
  • neo-glucobrassicin
  • progoitrin
  • sinigrin
  • 4-hydroxyglucobrassicin
  • 4-methoxyglucobrassicin

Glucosinolates are the subject of increasing health research, and the more that is learned about glucosinolates, the broader scientists see their role in supporting our body systems. The list of body systems supported by intake of glucosinolates from cauliflower and other cruciferous vegetables has now come to include our cardiovascular, digestive, immune, inflammatory, and detoxification systems. For in-depth information about glucosinolates and health support, see our article, Feeling Great with Cruciferous Vegetables.

Antioxidants in Cauliflower

Beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol are among cauliflower's key antioxidant phytonutrients. An emphatic addition to this list would be vitamin C since cauliflower is our 10th best source of vitamin C among all 100 WHFoods. Like most of its fellow cruciferous vegetables, cauliflower is also a very good source of manganese—a mineral antioxidant that is especially important in oxygen-related metabolism.

Recent research has begun to investigate the relationship between cauliflower's overall antioxidant capacity and its sulfur-containing glucosinolates. The glucosinolates in cauliflower appear to have an important relationship with its antioxidant capacity, although scientists are not yet sure about the exact role that glucosinolates play in this regard.

A final note about cauliflower antioxidants: the Graffiti variety of purple cauliflower has been the subject of several recent research studies and has been shown to have especially strong antioxidant capacity due to its rich concentration of anthocyanins. If you decide to incorporate purple cauliflower into your meal plan, we recommend that you be extra careful to avoid overcooking it. Research studies on anthocyanins in cauliflower have shown that the greatest proportion of these antioxidant pigments is found in the outermost layers of the cauliflower head and this location makes them especially susceptible to loss from overcooking.

Cauliflower and Risk of Specific Health Conditions

Intake of cauliflower has been analyzed in relationship to a variety of different disease risks. When consumed at least once per week, cauliflower has been associated with decreased risk of colorectal cancer and has been shown to be associated with a greater decrease of risk than broccoli (when consumed in a comparable amount). In terms of prostate cancer risk, cauliflower and broccoli have shown a similar ability to decrease risk. While we have not seen individual studies focused exclusively on the relationship between cauliflower and cardiovascular diseases, cauliflower has been included along with other cruciferous vegetables (most commonly broccoli and cabbage) in studies on cardiovascular diseases and has been repeatedly associated with decreased risk. Because of its ability to bind bile acids, intake of cooked cauliflower has also been linked to better regulation of blood cholesterol. In one study focusing on intake of broccoli, cabbage, cauliflower, and Brussels sprouts in middle-aged women, incidence of obesity was reduced when women in the study increased their servings over time by about 3 servings per day.

Nutritional Benefits From Raw Versus Cooked Cauliflower

Studies show strong nutrient richness in both raw and cooked cauliflower. We've been impressed by study results not only in areas involving conventional nutrients like vitamin C but also in areas involving phytonutrients like sulfur-containing compounds and flavonoids. Although there can be loss of water-soluble nutrients during cooking with water or other liquids, there can also be increased bioavailability from the freeing up of nutrients that remained inside the cells in raw cauliflower but got released from those cells during cooking due to the breakdown of cell walls. For example, we've seen studies showing increased bioavailability of the carotenoids lutein and zeaxanthin following the cooking of cauliflower. Of course, since the chewing of raw cauliflower could also serve to break down cell walls and make carotenoids more bioavailable, what we end up with here is a "win-win" situation in which both raw and cooked cauliflower can make great nutrient contributions to our health.

This same "win-win" situation appears to hold true for cauliflower's sulfur-containing compounds. For example, studies have shown that levels of sinigrin—one of the best-studied glucosinolates in cauliflower—decrease as a result of both steaming and boiling. However, alongside of this decrease in sinigrin is significantly improved bioavailability of the sinigrin that still remains inside the cooked cauliflower.

One final note on temperature and the health benefits of cauliflower. A recent study on the freezing of cauliflower has shown its nutrients to be fairly stable after one-year freezer storage. Cauliflower in the study was blanched in near-boiling water for three minutes prior to freezing for one year. Numerous phytonutrients were evaluated in the study, including cauliflower's sulfur-containing compounds. While nutrients levels were typically reduced after this year of freezer storage, loss of nutrients typically averaged about 15-35%. Although we strongly support purchase of fresh vegetables—including cauliflower—whenever possible, frozen cauliflower may make a second-best option in some meal plans.


While many people recognize cauliflower as a member of the cruciferous vegetable family, this popular plant is more closely connected with its fellow "crucifers" than people might realize. Cauliflower, cabbage, collard greens, kale, Brussels sprouts, and broccoli all belong to the same genus and species of plant (Brassica oleracea) and this degree of commonality among popular plant foods is somewhat unusual. While the traditional family name for this group of foods is "cruciferous vegetables," many scientists are tending away from the science name Crucifereae for this plant family and more toward the name Brassicaceae. So you will also hear cauliflower being referred to as not only a "cruciferous" vegetable but a "brassica" vegetable as well. (In Latin, the word "brassica" means "cabbage.")

In the U.S., most cauliflower varieties have been selected for their formation of a fairly large compact head (which is also called the "curd"). The cauliflower head is actually a closely packed arrangement of undeveloped flower buds. Surrounding the curd are ribbed, coarse green leaves that help shield this part of the plant from sunlight. This shielding of the cauliflower head also discourages the development of chlorophyll in the head and is one of the reasons that this portion of the plant is typically not bright green in color. (That being said, there are green varieties of cauliflower available in the marketplace.) The raw cauliflower head tends to be firm yet slightly spongy in texture and can have a slightly sulfur-like flavor, which some people also describe as faintly bitter. However, it is also common for people to describe the cauliflower flavor as nutty and slightly sweet.

Cauliflower and broccoli are so closely related that some naturally occurring varieties of cauliflower are often referred to by both names. Romanesco cauliflower—also called romanesco broccoli—is a perfect example. This variety of Brassica oleracea has a flavor somewhere in between cauliflower and broccoli and a highly distinct appearance in which the compact cauliflower head rises upward in a tree-like or pyramidal shape. Romanesco cauliflower is also sometimes referred to as broccoflower, but this name is more commonly used to refer to yet different cultivars of cauliflower with a green head (or curd). As you can see, it is sometimes difficult to clearly differentiate between cauliflower and broccoli due to the strong biological overlap between these foods. It's also interesting to note that in most market analyses of broccoli imports and exports, the two foods are grouped together into a single category.

Types of Cauliflower

Color can be a very practical way of separating different varieties of cauliflower into basic types. The chart below shows basic color groupings for cauliflower and specific varieties that belong to each group.

White Green Purple Orange
Snow Cloud Emeraude Graffiti Cheddar
Snowball Vitaverde Violetta Orange Burst
Cloud Green Macerata Purple of Sicily Sunset
Aviso Monte Verde Mulberry


Cauliflower is generally thought to be native to the general Mediterranean region, especially the northeastern portion of this region in what is now the country of Turkey. Its history here dates back over 2,000 years. It's interesting to note that varieties of cauliflower were not always selected to include a large, compact head (or "curd") and that in many regions of the world, cauliflower crops still do not focus on those varieties. "Loose curd" cauliflower, for example, is widely enjoyed in many areas of China. Roughly speaking, "loose curd" cauliflower can be considered as comparable to broccoli raab—a form of broccoli that also lacks a large compact head and features longer stems and leaves.

Among cruciferous vegetables in general, cauliflower is not nearly as popular in the U.S. as in other parts of the world. While the U.S. is the world's largest producer of broccoli, when it comes to cauliflower, it is not remotely close to China or India, which produce 74% of the world's cauliflower. Given the remarkable nutritional benefits of cauliflower, we hope that this pattern will change over time and the cauliflower will become a more widely enjoyed cruciferous vegetable.

How to Select and Store

When purchasing cauliflower, look for a clean, creamy white, compact curd in which the bud clusters are not separated. Spotted or dull-colored cauliflower should be avoided, as well as those in which small flowers appear.

Heads that are surrounded by many thick green leaves are better protected and will be fresher. As its size is not related to its quality, choose one that best suits your needs.

At WHFoods, we encourage the purchase of certified organically grown foods, and cauliflower is no exception. Repeated research studies on organic foods as a group show that your likelihood of exposure to contaminants such as pesticides and heavy metals can be greatly reduced through the purchased of certified organic foods, including cauliflower. In many cases, you may be able to find a local organic grower who sells cauliflower but has not applied for formal organic certification either through the U.S. Department of Agriculture (USDA) or through a state agency. (Examples of states offering state-certified organic foods include California, New York, Oregon, Vermont, and Washington.) However, if you are shopping in a large supermarket, your most reliable source of organically grown cauliflower is very likely to be cauliflower that display the USDA organic logo

Store uncooked cauliflower in a paper or plastic bag in the refrigerator where it will keep for up to a week. To prevent moisture from developing in the floret clusters, store it with the stem side down.

Here is some background on why we recommend refrigerating cauliflower. Whenever food is stored, four basic factors affect its nutrient composition:exposure to air, exposure to light, exposure to heat, and length of time in storage. Vitamin C, vitamin B6, and carotenoids are good examples of nutrients highly susceptible to heat, and for this reason, their loss from food is very likely to be slowed down through refrigeration.

Tips for Preparing and Cooking

Tips for Preparing Cauliflower

Cauliflower florets are the part of the plant that most people eat. However, the stem and leaves are edible too and are especially good for adding to soup stocks.

To cut cauliflower, first remove the outer leaves and then slice the florets at the base where they meet the stalks. You can further cut them, if you desire pieces that are smaller or of uniform size. Trim any brown coloration that may exist on the edges.

Cauliflower contains phytonutrients that release odorous sulfur compounds, especially when heated. These odors become stronger with increased cooking time. If you want to minimize odor, retain the vegetable's crisp texture, and in some cases reduce nutrient loss, cook the cauliflower for only a short time.

The Nutrient-Rich Way of Cooking Cauliflower

From all of the cooking methods we tried when cooking cauliflower, our favorite is Healthy Sauté. We think that it provides the greatest flavor, texture, and overall recipe success. Healthy Sauté—similar to Quick Boiling and Quick Steaming, our other recommended cooking methods—follows three basic cooking guidelines that are generally associated in food science research with improved nutrient retention. These three guidelines are: (1) minimal necessary heat exposure; (2) minimal necessary cooking duration; (3) minimal necessary food surface contact with cooking liquid.

Begin by cutting cauliflower florets into quarters and let sit for at least 5 minutes to enhance its health-promoting benefits. To Healthy Sauté cauliflower, heat 5 TBS of broth (vegetable or chicken) or water in a stainless steel skillet. Once bubbles begin to form add cauliflower florets (cut into quarters) and turmeric, cover, and Healthy Sauté for 5 minutes. Toss with our Mediterranean Dressing. For details see, 5-Minute Healthy Sautéed Cauliflower.

Recent studies on cauliflower cooking methods have shown a diverse set of interesting results. In one study, microwaving did a better job preserving quercetin than steaming. But at the same time, steaming did a better job of preserving kaempferol—another flavonoid—than microwaving. In terms of total antioxidant capacity (as measured by FRAP, or ferric reducing antioxidant potential), 5 minutes of steaming produced slightly better results than 10 minutes of steaming, although this entire range—5-10 minutes of steaming—produced great results. The boiling of cauliflower also showed some health benefits, and the degree of these benefits was especially dependent on length of boiling. As it turns out, 75% of total glucosinolates in cauliflower were lost after 30 minutes of boiling, whereas only 30-40% were lost after 10 minutes of boiling. After analyzing all of these nutrient trade-offs and taking texture and flavor into account, we arrived at a 5-minute Healthy Sautéas our recommended approach for cooking cauliflower.

How to Enjoy

A Few Quick Serving Ideas

Puree cooked cauliflower, add fennel seeds and your other favorite herbs and spices and serve as soup.

Because of its shape and taste, cauliflower florets make wonderful crudite for dipping in sauces.

WHFoods Recipes That Feature Cauliflower

If you'd like even more recipes and ways to prepare cauliflower the Nutrient-Rich Way, you may want to explore The World's Healthiest Foods book.

Individual Concerns

Cauliflower and Goitrogens

You may sometimes hear cauliflower being described as a food that contains "goitrogens," or as a food that is "goitrogenic." For helpful information in this area—including our WHFoods Recommendations—please see our article What is meant by the term "goitrogen" and what is the connection between goitrogens, food, and health?.

Nutritional Profile

Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B1, B2, and B3, the minerals potassium and magnesium, and protein.

For an in-depth nutritional profile click here: cauliflower.

Introduction to Food Rating System Chart

In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.

Cauliflower, cooked
1.00 cup
124.00 grams
Calories: 29
GI: very low
Nutrient Amount DRI/DV
World's Healthiest
Foods Rating
vitamin C 54.93 mg 73 46.2 excellent
vitamin K 17.11 mcg 19 12.0 excellent
folate 54.56 mcg 14 8.6 excellent
pantothenic acid 0.63 mg 13 8.0 excellent
vitamin B6 0.21 mg 12 7.8 excellent
choline 48.48 mg 11 7.2 very good
fiber 2.68 g 10 6.0 very good
omega-3 fats 0.21 g 9 5.5 very good
manganese 0.16 mg 7 4.4 very good
phosphorus 39.68 mg 6 3.6 very good
biotin 1.61 mcg 5 3.4 very good
vitamin B2 0.06 mg 5 2.9 good
protein 2.28 g 5 2.9 good
vitamin B1 0.05 mg 4 2.6 good
potassium 176.08 mg 4 2.4 good
vitamin B3 0.51 mg 3 2.0 good
magnesium 11.16 mg 3 1.7 good
World's Healthiest
Foods Rating
excellent DRI/DV>=75% OR
Density>=7.6 AND DRI/DV>=10%
very good DRI/DV>=50% OR
Density>=3.4 AND DRI/DV>=5%
good DRI/DV>=25% OR
Density>=1.5 AND DRI/DV>=2.5%

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, here is an in-depth nutritional profile for Cauliflower. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Cauliflower, cooked
(Note: "--" indicates data unavailable)
1.00 cup
(124.00 g)
GI: very low
nutrient amount DRI/DV
Protein 2.28 g 5
Carbohydrates 5.10 g 2
Fat - total 0.56 g 1
Dietary Fiber 2.68 g 10
Calories 28.52 2
nutrient amount DRI/DV
Starch 0.00 g
Total Sugars 2.42 g
Monosaccharides -- g
Fructose -- g
Glucose -- g
Galactose -- g
Disaccharides -- g
Lactose -- g
Maltose -- g
Sucrose -- g
Soluble Fiber 0.85 g
Insoluble Fiber 1.82 g
Other Carbohydrates 0.00 g
Monounsaturated Fat 0.04 g
Polyunsaturated Fat 0.27 g
Saturated Fat 0.09 g
Trans Fat 0.00 g
Calories from Fat 5.02
Calories from Saturated Fat 0.78
Calories from Trans Fat 0.00
Cholesterol 0.00 mg
Water 115.32 g
nutrient amount DRI/DV
Water-Soluble Vitamins
B-Complex Vitamins
Vitamin B1 0.05 mg 4
Vitamin B2 0.06 mg 5
Vitamin B3 0.51 mg 3
Vitamin B3 (Niacin Equivalents) 1.00 mg
Vitamin B6 0.21 mg 12
Vitamin B12 0.00 mcg 0
Biotin 1.61 mcg 5
Choline 48.48 mg 11
Folate 54.56 mcg 14
Folate (DFE) 54.56 mcg
Folate (food) 54.56 mcg
Pantothenic Acid 0.63 mg 13
Vitamin C 54.93 mg 73
Fat-Soluble Vitamins
Vitamin A (Retinoids and Carotenoids)
Vitamin A International Units (IU) 14.88 IU
Vitamin A mcg Retinol Activity Equivalents (RAE) 0.74 mcg (RAE) 0
Vitamin A mcg Retinol Equivalents (RE) 1.49 mcg (RE)
Retinol mcg Retinol Equivalents (RE) 0.00 mcg (RE)
Carotenoid mcg Retinol Equivalents (RE) 1.49 mcg (RE)
Alpha-Carotene 0.00 mcg
Beta-Carotene 8.68 mcg
Beta-Carotene Equivalents 8.68 mcg
Cryptoxanthin 0.00 mcg
Lutein and Zeaxanthin 35.96 mcg
Lycopene 0.00 mcg
Vitamin D
Vitamin D International Units (IU) 0.00 IU 0
Vitamin D mcg 0.00 mcg
Vitamin E
Vitamin E mg Alpha-Tocopherol Equivalents (ATE) 0.09 mg (ATE) 1
Vitamin E International Units (IU) 0.13 IU
Vitamin E mg 0.09 mg
Vitamin K 17.11 mcg 19
nutrient amount DRI/DV
Boron 158.36 mcg
Calcium 19.84 mg 2
Chloride -- mg
Chromium -- mcg --
Copper 0.02 mg 2
Fluoride -- mg --
Iodine -- mcg --
Iron 0.40 mg 2
Magnesium 11.16 mg 3
Manganese 0.16 mg 7
Molybdenum -- mcg --
Phosphorus 39.68 mg 6
Potassium 176.08 mg 4
Selenium 0.74 mcg 1
Sodium 18.60 mg 1
Zinc 0.21 mg 2
nutrient amount DRI/DV
Omega-3 Fatty Acids 0.21 g 9
Omega-6 Fatty Acids 0.06 g
Monounsaturated Fats
14:1 Myristoleic 0.00 g
15:1 Pentadecenoic 0.00 g
16:1 Palmitol 0.00 g
17:1 Heptadecenoic 0.00 g
18:1 Oleic 0.04 g
20:1 Eicosenoic 0.00 g
22:1 Erucic 0.00 g
24:1 Nervonic 0.00 g
Polyunsaturated Fatty Acids
18:2 Linoleic 0.06 g
18:2 Conjugated Linoleic (CLA) -- g
18:3 Linolenic 0.21 g
18:4 Stearidonic 0.00 g
20:3 Eicosatrienoic 0.00 g
20:4 Arachidonic 0.00 g
20:5 Eicosapentaenoic (EPA) 0.00 g
22:5 Docosapentaenoic (DPA) 0.00 g
22:6 Docosahexaenoic (DHA) 0.00 g
Saturated Fatty Acids
4:0 Butyric 0.00 g
6:0 Caproic 0.00 g
8:0 Caprylic 0.00 g
10:0 Capric 0.00 g
12:0 Lauric 0.00 g
14:0 Myristic 0.00 g
15:0 Pentadecanoic 0.00 g
16:0 Palmitic 0.08 g
17:0 Margaric 0.00 g
18:0 Stearic 0.01 g
20:0 Arachidic 0.00 g
22:0 Behenate 0.00 g
24:0 Lignoceric 0.00 g
nutrient amount DRI/DV
Alanine 0.12 g
Arginine 0.11 g
Aspartic Acid 0.27 g
Cysteine 0.03 g
Glutamic Acid 0.30 g
Glycine 0.07 g
Histidine 0.05 g
Isoleucine 0.09 g
Leucine 0.13 g
Lysine 0.12 g
Methionine 0.03 g
Phenylalanine 0.08 g
Proline 0.10 g
Serine 0.12 g
Threonine 0.08 g
Tryptophan 0.03 g
Tyrosine 0.05 g
Valine 0.11 g
nutrient amount DRI/DV
Ash 0.74 g
Organic Acids (Total) 0.00 g
Acetic Acid 0.00 g
Citric Acid 0.00 g
Lactic Acid 0.00 g
Malic Acid 0.00 g
Taurine -- g
Sugar Alcohols (Total) 0.00 g
Glycerol 0.00 g
Inositol 0.00 g
Mannitol 0.00 g
Sorbitol 0.00 g
Xylitol 0.00 g
Artificial Sweeteners (Total) -- mg
Aspartame -- mg
Saccharin -- mg
Alcohol 0.00 g
Caffeine 0.00 mg


The nutrient profiles provided in this website are derived from The Food Processor, Version 10.12.0, ESHA Research, Salem, Oregon, USA. Among the 50,000+ food items in the master database and 163 nutritional components per item, specific nutrient values were frequently missing from any particular food item. We chose the designation "--" to represent those nutrients for which no value was included in this version of the database.


  • Ambrosone CB and Tang L. Cruciferous vegetable intake and cancer prevention: role of nutrigenetics. Cancer Prev Res (Phila Pa). 2009 Apr;2(4):298-300.
  • Cabello-Hurtado F, Gicquel M, and Esnault MA.Evaluation of the antioxidant potential of cauliflower (Brassica oleracea) from a glucosinolate content perspective. Food Chemistry, Volume 132, Issue 2, 15 May 2012, Pages 1003-1009.
  • dos Reis CR, de Oliveira VR, Hagen MEK, et al. Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1). LWT - Food Science and Technology, Volume 63, Issue 1, September 2015, Pages 177-183.
  • dos Reis, LCR, de Oliveira VR, Hagen MEK, et al. Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system. Food Chemistry, Volume 172, 1 April 2015, Pages 770-777.
  • Fowke JH, Morrow JD, Motley S, et al. Brassica vegetable consumption reduces urinary F2-isoprostane levels independent of micronutrient intake. Carcinogenesis, October 1, 2006; 27(10): 2096 - 2102. 2006.
  • Girgin N and El SN. Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis). Journal of Food Composition and Analysis, Volume 37, February 2015, Pages 119-127.
  • Higdon JV, Delage B, Williams DE, et al. Cruciferous Vegetables and Human Cancer Risk: Epidemiologic Evidence and Mechanistic Basis. Pharmacol Res. 2007 March; 55(3): 224-236.
  • International Agency for Research on Cancer (IARC). (2009). IARC Handbooks of Cancer Prevention Volume 9: Cruciferous vegetables, isothiocyanates and indoles. Lyon, France.
  • Kahlon TS, Chiu MCM, and Chapman MH. Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans, and cauliflower. Nutrition Research, Volume 27, Issue 12, December 2007, Pages 750-755.
  • Kapusta-Duch J, Kusznierewicz B, Leszczyn'ska T, et al. Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables. Journal of Functional Foods, 2016, 23, pages 412-422.
  • Larsson SC, Andersson SO, Johansson JE, et al. Fruit and vegetable consumption and risk of bladder cancer: a prospective cohort study. Cancer Epidemiol Biomarkers Prev. 2008 Sep;17(9):2519-22.
  • Li WP and Huang JC. (2014). Analysis about Present Status of Global Cauliflower Production and Its Trade[J] 1(9): 5-10.
  • Mahfouz EM, Sadek RR, Abdel-Latief WM, et al. The role of dietary and lifestyle factors in the development of colorectal cancer: case control study in Minia, Egypt. Cent Eur J Public Health. 2014 Dec;22(4):215-22.
  • Manchali S, Murthy KNC, and Patil BS. Crucial facts about health benefits of popular cruciferous vegetables. Journal of Functional Foods, Volume 4, Issue 1, January 2012, Pages 94-106.
  • Nettleton JA, Steffen LM, Mayer-Davis EJ, et al. Dietary patterns are associated with biochemical markers of inflammation and endothelial activation in the Multi-Ethnic Study of Atherosclerosis (MESA). Am J Clin Nutr. 2006 Jun;83(6):1369-79.
  • Picchi V, Migliori C, Scalzo RL, et al. Phytochemical content in organic and conventionally grown Italian cauliflower. Food Chemistry, Volume 130, Issue 3, 1 February 2012, Pages 501-509.
  • Rungapamestry V, Duncan AJ, Fuller Z et al. Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates. Proc Nutr Soc. 2007 Feb;66(1):69-81.
  • Steinbrecher A and Linseisen J. Dietary Intake of Individual Glucosinolates in Participants of the EPIC-Heidelberg Cohort Study. Ann Nutr Metab 2009;54:87-96.
  • Tang L, Zirpoli GR, Guru K, et al. Consumption of Raw Cruciferous Vegetables is Inversely Associated with Bladder Cancer Risk. 2007 Apr 15;67(8):3569-73.
  • Tang L, Paonessa JD, Zhang Y, et al. Total isothiocyanate yield from raw cruciferous vegetables commonly consumed in the United States. Journal of Functional Foods, Volume 5, Issue 4, October 2013, Pages 1996-2001.
  • Volden J, Bengtsson GB, and Wicklund T. Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage. Food Chemistry, Volume 112, Issue 4, 15 February 2009, Pages 967-976.
  • Volden J, Borge GIA, Hansen M, et al. Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis). LWT - Food Science and Technology, Volume 42, Issue 1, 2009, Pages 63-73.
  • Wang J, Zhao Z, Sheng X, et al. Influence of leaf-cover on visual quality and health-promoting phytochemicals in loose-curd cauliflower florets. LWT - Food Science and Technology, Volume 61, Issue 1, April 2015, Pages 177-183.
  • Xu Y, Bao T, Hen W, et al. Purification and identification of an angiotensin I-converting enzyme inhibitory peptide from cauliflower by-products protein hydrolysate. Process Biochemistry, In Press, Corrected Proof, Available online 24 May 2016.

Printer friendly version

Send this page to a friend...


Newsletter SignUp

Your Email:

Find Out What Foods You Should Eat This Week

Also find out about the recipe, nutrient and hot topic of the week on our home page.


Everything you want to know about healthy eating and cooking from our new book.
2nd Edition
Order this Incredible 2nd Edition at the same low price of $39.95 and also get 2 FREE gifts valued at $51.95. Read more

Healthy Eating
Healthy Cooking
Nutrients from Food
Website Articles
Privacy Policy and Visitor Agreement
For education only, consult a healthcare practitioner for any health problems.

We're Number 1
in the World!

35 million visitors per year.
The World's Healthiest Foods website is a leading source of information and expertise on the Healthiest Way of Eating and Cooking. It's one of the most visited websites on the internet when it comes to "Healthiest Foods" and "Healthiest Recipes" and comes up #1 on a Google search for these phrases.

Over 100 Quick &
Easy Recipes

Our Recipe Assistant will help you find the recipe that suits your personal needs. The majority of recipes we offer can be both prepared and cooked in 20 minutes or less from start to finish; a whole meal can be prepared in 30 minutes. A number of them can also be prepared ahead of time and enjoyed later.

World's Healthiest
is expanded

What's in our new book:
  • 180 more pages
  • Smart Menu
  • Nutrient-Rich Cooking
  • 300 New Recipes
  • New Nutrient Articles and Profiles
  • New Photos and Design
privacy policy and visitor agreement | who we are | site map | what's new
For education only, consult a healthcare practitioner for any health problems.
© 2001-2018 The George Mateljan Foundation, All Rights Reserved