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Cauliflower Florets

Department of Defense fact sheet containing nutritional information for cauliflower florets.

Product Description

Good quality cauliflower florets should have a creamy white color. Significantly discolored or dried-looking cauliflower florets should be avoided.

Peak Growing Season

Cauliflower is available throughout the year. Its peak season is from April to October.

Uses

Cauliflower florets can be steamed, used in salad bars, or in stir-fries.

Preparation

Handle cauliflower florets with care to prevent damage. They are easily damaged because of its coloring and texture. Avoid excess handling as oils from skin darken florets.

Storage

Cauliflower should be stored between 32–35 degrees Fahrenheit with a relative humidity of 85–90 percent. Do not wash the cauliflower before storing.

Best If Used By

Cauliflower can be stored in plastic bag in refrigerator for up to five days.

Nutrition Facts

1/2 cup raw cauliflower florets provides:

Calories 13
Protein 1.03 g
Carbohydrate 2.66 g
Fat 0.15 g
Saturated Fat 0.034 g
Cholesterol 0 mg
Iron 0.22 mg
Vitamin C 25.8 mg
Vitamin A 0 RAE
Calcium 12 mg
Sodium 16 mg
Dietary Fiber 1.1 g

Sources of Information

Produce Marketing Association [http://www.pma.com/] External link opens in new window or tab.
Produce Oasis [http://www.produceoasis.com] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00] External link opens in new window or tab.
Dole [http://www.dole.com/] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
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