Ingrédients > fruits, vegetables, legumes and oilseeds

cauliflower

Saison

To consume from may à october

Valeurs nutritionnelles

25 Kcal.


Water92.07 g.
Proteins1.92 g.
Fat0.28 g.
Glucide4.97 g.

Fructose0.97 g.
Galactose-
Glucose0.94 g.
Lactose-
Maltose-
Sucrose-
Starch-
Dietary fibers2 g.
Ashes0.76 g.
Organic acids-
FA satured0.13 g.
FA monounsaturated0.034 g.
FA polyunsaturated0.031 g.
Calcium22 mg.
Chlorine-
Copper0.039 mg.
Iron0.42 mg.
Iodine-
Magnesium15 mg.
Manganese0.155 mg.
Phosphorus44 mg.
Potassium299 mg.
Selenium0.6 µg.
Sodium30 mg.
Zinc0.27 mg.


Vitamins-
Vitamine A, retinol-
Vitamine Pro A, beta carotene-
Vitamine D-
Vitamine E0.08 mg.
Vitamine K1-
Vitamine K2-
Vitamine C48.2 mg.
Vitamine B10.05 mg.
Vitamine B20.06 mg.
Vitamine B30.507 mg.
Vitamine B50.667 mg.
Vitamine B60.184 mg.
Vitamine B957 µg.
Vitamine B12-


Aminoacids-
tryptophane0.02 g.
Threonine0.076 g.
Isoleucine0.071 g.
Leucine0.106 g.
Lysine0.217 g.
Methionine0.02 g.
Phenylalanine0.065 g.
Valine0.125 g.
Histidine0.056 g.

* US Department of Agriculture

Recipes that contains this ingredient

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