Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 32 kCal | 1684 kCal | 1.9% | 5.9% | 5263 g |
| Proteins | 3.04 g | 76 g | 4% | 12.5% | 2500 g |
| Fats | 0.31 g | 56 g | 0.6% | 1.9% | 18065 g |
| Carbohydrates | 2.98 g | 219 g | 1.4% | 4.4% | 7349 g |
| Alimentary fiber | 3.3 g | 20 g | 16.5% | 51.6% | 606 g |
| Water | 89.47 g | 2273 g | 3.9% | 12.2% | 2541 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 7 μg | 900 μg | 0.8% | 2.5% | 12857 g |
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 14.7% | 2143 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 17.5% | 1800 g |
| Vitamin B5, pantothenic | 0.681 mg | 5 mg | 13.6% | 42.5% | 734 g |
| Vitamin B6, pyridoxine | 0.206 mg | 2 mg | 10.3% | 32.2% | 971 g |
| Vitamin B9, folate | 41 μg | 400 μg | 10.3% | 32.2% | 976 g |
| Vitamin C, ascorbic | 72.6 mg | 90 mg | 80.7% | 252.2% | 124 g |
| Vitamin PP, NE | 0.681 mg | 20 mg | 3.4% | 10.6% | 2937 g |
| Macronutrients | |||||
| Potassium, K | 278 mg | 2500 mg | 11.1% | 34.7% | 899 g |
| Calcium, Ca | 32 mg | 1000 mg | 3.2% | 10% | 3125 g |
| Magnesium, Mg | 19 mg | 400 mg | 4.8% | 15% | 2105 g |
| Sodium, Na | 259 mg | 1300 mg | 19.9% | 62.2% | 502 g |
| Sulfur, S | 30.4 mg | 1000 mg | 3% | 9.4% | 3289 g |
| Phosphorus, P | 57 mg | 800 mg | 7.1% | 22.2% | 1404 g |
| Trace Elements | |||||
| Iron, Fe | 0.72 mg | 18 mg | 4% | 12.5% | 2500 g |
| Manganese, Mn | 0.242 mg | 2 mg | 12.1% | 37.8% | 826 g |
| Copper, Cu | 40 μg | 1000 μg | 4% | 12.5% | 2500 g |
| Selenium, Se | 0.8 μg | 55 μg | 1.5% | 4.7% | 6875 g |
| Zinc, Zn | 0.63 mg | 12 mg | 5.3% | 16.6% | 1905 g |
| Essential Amino Acids | |||||
| Arginine * | 0.146 g | ~ | |||
| valine | 0.153 g | ~ | |||
| Histidine * | 0.061 g | ~ | |||
| Isoleucine | 0.116 g | ~ | |||
| leucine | 0.178 g | ~ | |||
| lysine | 0.163 g | ~ | |||
| methionine | 0.043 g | ~ | |||
| threonine | 0.11 g | ~ | |||
| tryptophan | 0.04 g | ~ | |||
| phenylalanine | 0.108 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.161 g | ~ | |||
| Aspartic acid | 0.356 g | ~ | |||
| glycine | 0.098 g | ~ | |||
| Glutamic acid | 0.405 g | ~ | |||
| Proline | 0.131 g | ~ | |||
| serine | 0.159 g | ~ | |||
| tyrosine | 0.066 g | ~ | |||
| Cysteine | 0.035 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.049 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.039 g | ~ | |||
| 18: 0 Stearin | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 0.029 g | min 16.8 г | 0.2% | 0.6% | |
| 16: 1 Palmitoleic | 0.004 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.024 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.001 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.001 g | ~ | |||
| Polyunsaturated fatty acids | 0.137 g | from 11.2 to 20.6 | 1.2% | 3.8% | |
| 18: 2 Linoleic | 0.03 g | ~ | |||
| 18: 3 Linolenic | 0.107 g | ~ | |||
| Omega-3 fatty acids | 0.107 g | from 0.9 to 3.7 | 11.9% | 37.2% | |
| Omega-6 fatty acids | 0.03 g | from 4.7 to 16.8 | 0.6% | 1.9% |
The energy value is 32 kcal.
- 0,5 cup (1 ″ pieces) = 62 g (19.8 kCal)
Cauliflower, green, cooked with salt rich in vitamins and minerals such as: vitamin B5 – 13,6%, vitamin C – 80,7%, potassium – 11,1%, manganese – 12,1%
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Tags: calorie content 32 kcal, chemical composition, nutritional value, vitamins, minerals, what are the benefits of Cauliflower, green, cooked with salt, calories, nutrients, useful properties Cauliflower, green, cooked with salt