BLS 4.0 · G311132

Cauliflower boiled

All nutrient values refer to 100 g.

Energy (kilocalorie)
37 kcal
Energy (kilojoule)
154 kJ
Protein (Nx6.25)
1.9 g
Fat
0.9 g
Carbohydrate, available
5.09 g
Fibre, dietary, total
2.38 g
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Complete nutrient values

138 of 138 nutrients · per 100 g

All nutrient values refer to 100 g.
NutrientValueOriginal valueData sourceReferenceBLS calculation
Energy (kilojoule)154 kJ/100 g1541—ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated
Energy (kilocalorie)37 kcal/100 g371—ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated
Water92.79 g/100 g92.7921
Protein (Nx6.25)1.9 g/100 g1.932PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.9 g/100 g0.933
Carbohydrate, available5.09 g/100 g5.091—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total2.38 g/100 g2.3844FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g05—
Organic acids, total0.138 g/100 g0.1385—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.6 g/100 g0.633
Vitamin A, retinol equivalents (RE)1.38 µg/100 g1.381—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)0.69 µg/100 g0.691—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g05—
Beta-carotene7.77 µg/100 g7.7725
Carotenoids, excluding beta-carotene1.07 µg/100 g1.0726
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g05—
Vitamin D2 (ergocalciferol)0 µg/100 g05—
Vitamin E (alpha-tocopherol)0.1 mg/100 g0.13—VITE[mg] = TOCPHA[mg]
Alpha-tocopherol0.1 mg/100 g0.137
Beta-tocopherol0 mg/100 g05—
Gamma-tocopherol0.202 mg/100 g0.2025—
Delta-tocopherol— mg/100 g<LOD37
Alpha-tocotrienol0.061 mg/100 g0.0615—
Vitamin K19 µg/100 g191—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)19 µg/100 g195—
Vitamin K2 (menaquinone)0 µg/100 g05—
Vitamin B1 (thiamine)0.09 mg/100 g0.0932
Vitamin B2 (riboflavin)0.03 mg/100 g0.0333
Niacin equivalents0.917 mg/100 g0.9171—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0.4 mg/100 g0.432
Pantothenic acid0.48 mg/100 g0.4833
Vitamin B6101.6 µg/100 g101.632
Biotin1.2 µg/100 g1.233
Folate equivalent52 µg/100 g521—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate52 µg/100 g5228
Folic acid, synthetic0 µg/100 g05—
Vitamin B12 (cobalamin)0 µg/100 g05—
Vitamin C49 mg/100 g4949
Salt (sodium chloride)0.018 g/100 g0.0181—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium7 mg/100 g733
Chloride17 mg/100 g175—
Potassium215 mg/100 g21533
Calcium19 mg/100 g1933
Magnesium12 mg/100 g1233
Phosphorus41 mg/100 g4149
Sulphur— mg/100 g-——
Iron0.45 mg/100 g0.4533
Zinc0.24 mg/100 g0.2433
Iodide— µg/100 g<LOQ310
Copper16 µg/100 g16310
Manganese127 µg/100 g127310
Fluoride8 µg/100 g85—
Chromium0.5 µg/100 g0.55—
Molybdenum5.7 µg/100 g5.75—
Acetic acid— g/100 g-——
Citric acid0.03 g/100 g0.035—
Lactic acid0 g/100 g05—
Malic acid0.108 g/100 g0.1085—
Tartaric acid0 g/100 g05—
Polyols, total2.71 g/100 g2.711—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol2.69 g/100 g2.695—
Sorbitol0 g/100 g05—
Xylitol0.024 g/100 g0.0245—
Monosaccharides, total1.9 g/100 g1.91—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose0.9 g/100 g0.933
Fructose1 g/100 g133
Galactose— g/100 g-——
Disaccharides, total0.476 g/100 g0.4761—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose0.476 g/100 g0.47633
Maltose— g/100 g<LOD or <LOQ33
Lactose— g/100 g<LOD or <LOQ33
Sugars (mono- and disaccharides), total2.376 g/100 g2.3761—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)— g/100 g<LOD or <LOQ33
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight2.38 g/100 g2.3844FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble1.68 g/100 g1.6849
Fibre, water-soluble0.7 g/100 g0.749
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.038 g/100 g0.0381—FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated
Fatty acid C4:0 (butyric acid)— g/100 g-——
Fatty acid C6:0 (caproic acid)— g/100 g-——
Fatty acid C8:0 (caprylic acid)— g/100 g-——
Fatty acid C10:0 (capric acid)— g/100 g-——
Fatty acid C12:0 (lauric acid)— g/100 g-——
Fatty acid C14:0 (myristic acid)0.0005 g/100 g0.00055—
Fatty acid C15:0 (pentadecylic acid)— g/100 g-——
Fatty acid C16:0 (palmitic acid)0.035 g/100 g0.0355—
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0.0016 g/100 g0.00165—
Fatty acid C20:0 (arachidic acid)0.001 g/100 g0.0015—
Fatty acid C22:0 (behenic acid)— g/100 g-——
Fatty acid C24:0 (lignoceric acid)— g/100 g-——
Fatty acids, monounsaturated, total0.0061 g/100 g0.00611—FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated
Fatty acid C14:1 n-5 cis (myristoleic acid)— g/100 g-——
Fatty acid C16:1 n-7 cis (palmitoleic acid)0.0035 g/100 g0.00355—
Fatty acid C18:1 n-7 cis (vaccenic acid)— g/100 g-——
Fatty acid C18:1 n-9 cis (oleic acid)0.0016 g/100 g0.00165—
Fatty acid C20:1 n-9 cis (gondoic acid)0.001 g/100 g0.0015—
Fatty acid C22:1 n-9 cis (erucic acid)— g/100 g-——
Fatty acids, polyunsaturated, total0.125 g/100 g0.1251—FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated
Fatty acids, polyunsaturated, n-3 (omega-3), total0.099 g/100 g0.0991—FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated
Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid)0.099 g/100 g0.0995—
Fatty acid C18:4 n-3 all-cis (stearidonic acid)— g/100 g-——
Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid)0 g/100 g05—
Fatty acid C22:5 n-3 all-cis (docosapentanoic acid)— g/100 g-——
Fatty acid C22:6 n-3 all-cis (docosahexanoic acid)0 g/100 g05—
Fatty acids, polyunsaturated, n-6 (omega-6), total0.026 g/100 g0.0261—FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated
Fatty acid C18:2 n-6 cis,cis (linoleic acid)0.026 g/100 g0.0265—
Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid)— g/100 g-——
Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid)— g/100 g-——
Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid)— g/100 g-——
Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid)— g/100 g-——
Fatty acid C20:4 n-6 all-cis (arachidonic acid)— g/100 g-——
Fatty acids, others— g/100 g-——
Cholesterol0 mg/100 g05—
Amino acids, essential, total0.808 g/100 g0.8081—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine— g/100 g-——
Arginine0.1 g/100 g0.15—
Aspartic acid, including asparagine— g/100 g-——
Cysteine— g/100 g-——
Glutamic acid, including glutamine— g/100 g-——
Glycine— g/100 g-——
Histidine0.045 g/100 g0.0455—
Isoleucine0.1 g/100 g0.15—
Leucine0.155 g/100 g0.1555—
Lysine0.127 g/100 g0.1275—
Methionine0.044 g/100 g0.0445—
Phenylalanine0.07 g/100 g0.075—
Proline— g/100 g-——
Serine— g/100 g-——
Threonine0.1 g/100 g0.15—
Tryptophan0.031 g/100 g0.0315—
Tyrosine0.032 g/100 g0.0325—
Valine0.136 g/100 g0.1365—
Nitrogen, total0.304 g/100 g0.30432
Data source · Reference

Data source

  1. Formelberechnung
  2. Aggregation
  3. Literatur
  4. Nährstoffdatenbank
  5. Rezeptberechnung

Reference

  1. dos Reis, L. C. R.; Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system.; Food Chemistry; 2015; 172#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  2. Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  3. Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  4. Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  5. Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#dos Reis, L. C. R.; Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system.; Food Chemistry; 2015; 172
  6. Converted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  7. Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
  8. Konings, E. J. M., et al.; Folate intake of the Dutch population according to newly established liquid chromatography data for foods; American Journal of Clinical Nutrition; 2001; 73#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  9. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  10. Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.