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Cauliflower

Department of Defense fact sheet containing nutritional information for cauliflower.

Product Description

Good quality cauliflower should have a creamy white or purple curd with bright green, fresh-looking leaves. While the size of head does not indicate quality, it is very important in terms of yield. Avoid cauliflower with significantly discolored or dried-looking curd.

Peak Growing Season

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

Uses

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

Preparation

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

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 the refrigerator for up to five days.

Nutrition Facts

1/2 cup chopped (1/2" pieces) of raw cauliflower 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 
Last Reviewed: Thursday, February 25, 2016
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