The cauliflower is a flowering vegetable.  We know the white cauliflower in Switzerland, which has been growing here for about 500 years. It remains white due to light deprivation, so that hardly any chlorophyll is produced.

These plants were bred so that the bracts covering the head are protection against the sun.  In Italy and France, “colourful” cauliflowers are appreciated, so the heads are exposed to the sun. The more sunlight on a cauliflower head, the stronger the colour. Green and purple cauliflowers are aromatic and also have a substantially higher proportion of vitamin C and minerals than the white cauliflower.

Season: From May to November

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
26 kcal Protein 2.4 g Sodium 14 mg B6 0.2 mg
110 kJ Fat 0.3 g Potassium 319 mg C 55 mg
  Carbohydrates 2.3 g Calcium 20 mg E 0.2 mg
  Dietary fibres 2.4 g Phosphorus 48 mg B3 0.6 mg
    Magnesium 15 mg Folic acid 83 µg

Energy: 26 kcal, 110 kJ

Nutrients: Protein 2.4 g, Fat 0.3 g, Carbohydrates 2.3 g, Dietary fibres 2.4 g

Minerals: Sodium 14 mg, Potassium 319 mg, Calcium 20 mg, Phosphorus 48 mg, Magnesium 15 mg

Vitamins: B6 0.2 mg, C 55 mg, E 0.2 mg, B3 0.6 mg, Folic acid 83 µg

Did you know...?

Cauliflower contains lots of vitamin C, folic acid and potassium.

1 portion a day corresponds to:

A quarter of a cauliflower