Cauliflower, frozen, cooked, boiled, drained, with salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 84 / 100 How is this scored?

Composition

Energy

Protein 1.6 g · 6 kcal/100g
Fat 0.2 g · 2 kcal/100g
Carbs 3.2 g · 13 kcal/100g
Fiber 2.7 g
Water 94 g
Total energy 17 kcal

Energy is predominantly from carbs (60%); EFSA recommends 45–60% for a balanced diet

Fat quality 65 / 100 How is this scored?
Total fat
0.2g
Saturated
0.0g
Monounsat.
0.0g
Polyunsat.
0.1g
Omega-6
0.02g

Saturated fat is 1.8% of energy, within the WHO limit of 10%.

Protein quality 99 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 99%
Lysine 100%
Methionine + Cysteine 100%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 100%

Limiting amino acid is Leucine (99% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 25 / 100 How is this scored?

Vitamins

Vitamin A 0 µg
Vitamin C 31.3 mg
Vitamin D 0.0 µg
Vitamin E 0.1 mg
Vitamin K 12 µg
Thiamin (B1) 0.04 mg
Riboflavin (B2) 0.05 mg
Niacin (B3) 0.3 mg
Pantothenic (B5) 0.1 mg
Vitamin B6 0.09 mg
Folate (B9) 41 µg
Vitamin B12 0.00 µg

Minerals

Calcium 17 mg
Iron 0.4 mg
Magnesium 9 mg
Phosphorus 24 mg
Potassium 139 mg
Sodium 254 mg
Zinc 0.1 mg
Copper 0.02 mg
Manganese 0.15 mg
Selenium 0.6 µg

Notable source of Vitamin C (39% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.