Nutrition Facts
Serving Size: 100g
Calories134
Total Fat0.3g
Saturated Fat0.0g
Total Carbs6.3g
Fiber3.3g
Sugars3.1g
Protein3.0g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
10.0
Inflammation
7.1
Hormonal
6.5
Gut Health
10.0
Skin Health
5.0
Brain Health
10.0
Bone Health
7.0
Sleep
6.7
Exercise
5.9
Longevity
5.3
Detox
10.0
Immunity
6.8
Pral
6.5
Satiety
0.0
Nutrient Density
10.0
Bioavailability
10.0
Electrolyte
5.8
Methylation
🧬 How Cauliflower, green, cooked, no salt added Affects Your Health
Testosterone 6% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 5% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 12% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 1% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Inflammation
vitamin c + fiber. Omega-3 EPA/DHA → resolvins (pro-resolving mediators). Antioxidants neutralize free radicals. Fiber .
Anemia
vitamin c + folate. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Iron 4% DV
4% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 5% DV
5% DV. Calms nerves, relaxes muscles, supports sleep.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 134.0 kJ | — |
| Protein | 3.0 g | 6% DV |
| Total Fat | 0.3 g | — |
| Carbohydrate | 6.3 g | 2% DV |
| Fiber | 3.3 g | 12% DV |
| Sugar | 3.1 g | 6% DV |
| Sodium | 23.0 mg | 1% DV |
| Calcium | 32.0 mg | 2% DV |
| Iron | 0.7 mg | 4% DV |
| Magnesium | 19.0 mg | 5% DV |
| Phosphorus | 57.0 mg | 5% DV |
| Potassium | 278.0 mg | 6% DV |
| Zinc | 0.6 mg | 6% DV |
| Vitamin C | 72.6 mg | 81% DV |
| Vitamin B6 | 0.2 mg | 12% DV |
| Folate | 41.0 µg | 10% DV |
| Vitamin A | 7.0 µg | 1% DV |
| Vitamin E | 0.0 mg | — |
| Vitamin K | 20.8 µg | 17% DV |
| Selenium | 0.8 µg | 1% DV |
Compare Cauliflower, green, cooked, no salt added With...
Acorn stew (Apache)
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399 calAlcoholic beverage, wine, table, white, Chardonnay
351 calArtichokes, (globe or french), cooked, boiled, drained
211 calArtichokes, (globe or french), cooked, boiled, drained
220 calArtichokes, (globe or french), cooked, boiled, drained
188 cal
🔗 Related Guides: 🏥 Chronic Inflammation 🩸 Magnesium Deficiency 🧬 Testosterone 🧬 Cortisol 🫀 Gut Health 🤒 Muscle Cramps
Frequently Asked Questions
How does Cauliflower, green, cooked, no salt added support gut health?
Cauliflower, green, cooked, no salt added contains 3.3g of fiber per 100g (12% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Does Cauliflower, green, cooked, no salt added affect hormones?
Yes — Cauliflower, green, cooked, no salt added is rich in vitamin b6 (12% DV), which Cofactor for neurotransmitter synthesis (serotonin, dopamine, GABA). Supports progesterone production in luteal phase.. vitamin b6 supports Progesterone and Dopamine production. fiber supports Estrogen and Insulin production.
Is Cauliflower, green, cooked, no salt added good for blood pressure?
Yes. Cauliflower, green, cooked, no salt added provides 278mg of potassium per 100g (6% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 12.1.
Does Cauliflower, green, cooked, no salt added boost immunity?
Yes. Cauliflower, green, cooked, no salt added provides 72.6mg of vitamin C per 100g (81% DV) — one of the best food sources. Vitamin C supports white blood cell production, acts as an antioxidant, and strengthens skin barrier defense.
Does Cauliflower, green, cooked, no salt added contain anti-nutrients?
Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).