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Cauliflower, cooked

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 74 % 20 Estimated value.
Water 94 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 88 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 21 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 0.2 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 0.1 g MI0002 EuroFIR recipe calculation procedure
C12:0 0 g MI0002 EuroFIR recipe calculation procedure
C14:0 0 g MI0002 EuroFIR recipe calculation procedure
C16:0 0.09 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.01 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 0.03 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0.1 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.01 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.02 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.02 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.01 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 0 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 2.1 g MI0002 EuroFIR recipe calculation procedure
Starch 0 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 2.3 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 2 g MI0002 EuroFIR recipe calculation procedure
Protein 1.7 g MI0002 EuroFIR recipe calculation procedure
Salt 0 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 4 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 0 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 45 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.3 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.05 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.03 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.3 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.06 mg MI0002 EuroFIR recipe calculation procedure
Folate 29 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 38 mg MI0002 EuroFIR recipe calculation procedure
Calcium 20 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.3 mg MI0002 EuroFIR recipe calculation procedure
Sodium 6 mg MI0002 EuroFIR recipe calculation procedure
Potassium 181 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 8 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.2 mg MI0002 EuroFIR recipe calculation procedure
Selenium 0 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.04 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 49 mg MI0002 EuroFIR recipe calculation procedure
Iodine 1 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
A0826 VEGETABLE (EXCLUDING POTATO) (EUROFIR)
B1094 CAULIFLOWER
C0237 FLORET OR FLOWER
E0151 SOLID
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 CONSUMER, NO AGE SPECIFICATION

Food Groups