Cauliflower is a cruciferous vegetable that looks like a white version of its cousin, broccoli. Like broccoli, the tightly bunched florets of cauliflower are connected by a thick core, often with a few light leaves surrounding it.
While white is the most common color, you’ll also find cauliflower in shades of orange, purple, and green. No matter the color, the taste is the same: mild, slightly sweet, a little nutty.
Cauliflower originally came from the Mediterranean region and arrived in Europe around the end of the 15th century. It’s an offshoot of a type of wild cabbage that’s also the ancestor of kale, Brussels sprouts, and kohlrabi.
A serving is 1 cup, or about 100 grams, of chopped cauliflower. One serving of raw or cooked cauliflower has:
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0 grams of fat
5 grams of carbohydrates
2 grams of dietary fiber
2 grams of sugar
2 grams of protein
30 milligrams of sodium
As for vitamins and nutrients, one serving of cauliflower has:
100% of the daily recommended amount of vitamin C
About a quarter of your daily vitamin K
2% of your daily calcium and iron
6% of your daily potassium
More than 3 % of your daily magnesium
Of the 100 grams of cauliflower in one serving, 92 grams are water. That means this veggie can help keep you hydrated. It’s also a good source of fiber.
Cauliflower has a group of substances known as glucosinolates. As you chew and digest it, these substances are broken down into compounds that may help prevent cancer — they help protect cells from damage and have anti-inflammatory, antiviral, and antibacterial effects.