United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  11136, Cauliflower, cooked, boiled, drained, without salt
Food Group: Vegetables and Vegetable Products
Carbohydrate Factor: 3.57   Fat Factor:8.37   Protein Factor: 2.44   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 8,700 g
# of Data Points Std. Error
cup (1" pieces) 62 g

flowerets 54 g
Proximates Water g 8091.00 7 0.330 57.66 50.22
Proximates Energy kcal 2001 -- -- 14 12
Proximates Energy kJ 8352 -- -- 60 52
Proximates Protein g 160.08 4 0.080 1.14 0.99
Proximates Total lipid (fat) g 39.15 4 0.110 0.28 0.24
Proximates Ash g 52.20 4 0.060 0.37 0.32
Proximates Carbohydrate, by difference g 357.57 -- -- 2.55 2.22
Proximates Fiber, total dietary g 200.1 6 -- 1.4 1.2
Proximates Sugars, total g 180.96 -- -- 1.29 1.12
Minerals Calcium, Ca mg 1392 27 0.000 10 9
Minerals Iron, Fe mg 27.84 28 0.010 0.20 0.17
Minerals Magnesium, Mg mg 783 28 0.000 6 5
Minerals Phosphorus, P mg 2784 27 1.000 20 17
Minerals Potassium, K mg 12354 28 6.000 88 77
Minerals Sodium, Na mg 1305 28 1.000 9 8
Minerals Zinc, Zn mg 14.79 28 0.006 0.11 0.09
Minerals Copper, Cu mg 1.566 28 0.002 0.011 0.010
Minerals Manganese, Mn mg 11.484 28 0.004 0.082 0.071
Minerals Selenium, Se µg 52.2 18 0.400 0.4 0.3
Vitamins Vitamin C, total ascorbic acid mg 3854.1 8 0.200 27.5 23.9
Vitamins Thiamin mg 3.654 -- -- 0.026 0.023
Vitamins Riboflavin mg 4.524 -- -- 0.032 0.028
Vitamins Niacin mg 35.670 -- -- 0.254 0.221
Vitamins Pantothenic acid mg 44.196 -- -- 0.315 0.274
Vitamins Vitamin B-6 mg 15.051 -- -- 0.107 0.093
Vitamins Folate, total µg 3828 8 2.000 27 24
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 3828 8 2.000 27 24
Vitamins Folate, DFE µg 3828 -- -- 27 24
Vitamins Choline, total 1 mg 3401.7 -- -- 24.2 21.1
Vitamins Betaine 1 mg 8.7 1 -- 0.1 0.1
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 87 -- -- 1 1
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta µg 609 -- -- 4 4
Vitamins Carotene, alpha µg 0 -- -- 0 0
Vitamins Cryptoxanthin, beta µg 0 -- -- 0 0
Vitamins Vitamin A, IU IU 1044 -- -- 7 6
Vitamins Lycopene µg 0 -- -- 0 0
Vitamins Lutein + zeaxanthin µg 2523 -- -- 18 16
Vitamins Vitamin E (alpha-tocopherol) mg 6.09 -- -- 0.04 0.04
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) µg 1200.6 -- -- 8.6 7.5
Lipids Fatty acids, total saturated g 6.090 -- -- 0.043 0.038
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000
Lipids 16:0 g 5.394 -- -- 0.038 0.033
Lipids 18:0 g 0.696 -- -- 0.005 0.004
Lipids Fatty acids, total monounsaturated g 2.784 -- -- 0.020 0.017
Lipids 16:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 18:1 undifferentiated g 2.784 -- -- 0.020 0.017
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 18.879 -- -- 0.135 0.117
Lipids 18:2 undifferentiated g 4.350 -- -- 0.031 0.027
Lipids 18:3 undifferentiated g 14.529 -- -- 0.104 0.090
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Amino Acids Tryptophan g 2.088 -- -- 0.015 0.013
Amino Acids Threonine g 5.829 -- -- 0.042 0.036
Amino Acids Isoleucine g 6.090 -- -- 0.043 0.038
Amino Acids Leucine g 9.309 -- -- 0.066 0.058
Amino Acids Lysine g 8.613 -- -- 0.061 0.053
Amino Acids Methionine g 2.262 -- -- 0.016 0.014
Amino Acids Cystine g 1.827 -- -- 0.013 0.011
Amino Acids Phenylalanine g 5.742 -- -- 0.041 0.036
Amino Acids Tyrosine g 3.480 -- -- 0.025 0.022
Amino Acids Valine g 8.004 -- -- 0.057 0.050
Amino Acids Arginine g 7.743 -- -- 0.055 0.048
Amino Acids Histidine g 3.219 -- -- 0.023 0.020
Amino Acids Alanine g 8.439 -- -- 0.060 0.052
Amino Acids Aspartic acid g 18.792 -- -- 0.134 0.117
Amino Acids Glutamic acid g 21.315 -- -- 0.152 0.132
Amino Acids Glycine g 5.133 -- -- 0.037 0.032
Amino Acids Proline g 6.873 -- -- 0.049 0.043
Amino Acids Serine g 8.352 -- -- 0.060 0.052
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Flavones Luteolin 2 mg 23.5 12 0.06 0.2 0.1
Flavonols Kaempferol 2 mg 44.4 12 0.09 0.3 0.3
Flavonols Quercetin 2 mg 31.3 12 0.08 0.2 0.2
Isoflavones Daidzein 3 mg 0.00 1 -- 0.00 0.00
Isoflavones Genistein 3 mg 0.00 1 -- 0.00 0.00
Isoflavones Total isoflavones 3 mg 0.00 1 -- 0.00 0.00

Sources of Data

1Nutrient Data Laboratory, ARS, USDA Choline Study, Local pickup UNC, NFNAP , 2003  Beltsville MD  
2Pellegrini, N., Chiavaro, E., Gardana, C., Mazzeo, T., Contino, D., Gallo, M., Riso, P., Fogliano, V., and Porrini, M.  Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen Brassica vegetables. , 2010 J. Agric. Food Chem. 58   pp.4310-4321
3Liggins, J., Bluck, L. J. C., Runswick, C., Atkinson, C., Coward, W. A., and Bingham, S. A.  Daidzein and genistein content of vegetables. , 2000 Brit. J. Nutr. 84   pp.717-725
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1281 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • B1094 CAULIFLOWER
  • C0237 FLORET OR FLOWER
  • E0152 DIVIDED INTO PIECES
  • F0014 FULLY HEAT-TREATED
  • G0015 BOILED AND DRAINED
  • H0001 TREATMENT APPLIED NOT KNOWN
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION
  • P0078 NO SALT ADDED CLAIM OR USE