What Is the Nutritional Value of Cauliflower?

Cauliflower is a cruciferous vegetable high in Vitamin C, low-glycemic and only 25 calories per cup. It provides thiamin, magnesium, phosphorous and is an excellent source of dietary fiber.

Identification

Cauliflower is a cream-colored, multi-flowerette vegetable. High in Vitamin B6, Vitamin C and Vitamin K, it is also a good source of riboflavin and protein.

Features

As a low-glycemic vegetable, cauliflower will not spike blood sugar levels. This is important for diabetics who monitor their blood sugar levels to keep energy reserves steady.

Significance

Eating more cruciferous vegetables provides important dietary fiber. This fiber allows waste to move from the colon so that regularity is stable. Transit time for a healthy person is a daily bowel movement.

Benefits

Eating high-fiber, low-calorie vegetables such as cauliflower provides satiety without adding excess body weight. Dieters can vary their diet by eating a wide range of low-glycemic, low-calorie vegetables.

Considerations

Eating cauliflower raw can create flatulence. Better to steam it and drizzle with oil or flax seed oil or combine in a stir fry with broccoli, sliced peppers and cubed tofu for a low-fat, high-protein, delicious meal that is easier to digest.

Resources

• Cauliflower, Nutrition Data