Nutritional Value of Cauliflower
It is an excellent source of vitamin C (ascorbic acid), folate, vitamin K (phylloquinone), and vitamin B-6. Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), and E (alpha-tocopherol) are also present in small quantities. It provides vital minerals such as calcium, magnesium, phosphorous, potassium, and manganese without adding any harmful cholesterol. It is a source of protein and offers very low amounts of fats. A substantial amount of the fat it does contain comes from unsaturated fats and essential omega-3 fatty acids. It also provides dietary fiber and contains a small amount of natural sugars as compared to other members of its botanical relatives, such as broccoli.
It is available in four major groups: Asian, Italian, Northwest European biennial, and Northern European annuals, represented by more than a hundred varieties. Apart from white, it also comes in several other colors mentioned below.
Green: Green cauliflower is also referred to as broccoflower. It can be found in normal curd shaped form as well as in a spiky variant called Romanesco broccoli.
Purple: The antioxidant group anthocyanins present in the purple cauliflower provides the color for this variety.
Orange: Orange cauliflower is very nutritious and contains immense amount of vitamin A, as compared to the white variety.