Cauliflower

Cauliflower is one of the cruciferous vegetables, which have been shown to help reduce the risk of many types of cancers, including lung, colon, breast, ovarian, and bladder cancers. Cauliflower is very high in vitamin C, and it’s a moderately good source of the B vitamins folate, B6, and pantothenic acid. As with most other cruciferous vegetables, it is also a good source of fiber.
The familiar white cauliflower is unusual among the common crucifers in being relatively low in vitamin A and carotenes, so for someone who is concerned about getting too much vitamin A, cauliflower is a way to get the advantages of some of the Brassica diindolylmethane and sulforaphane while limiting vitamin A intake.
The purple varieties are rich in anthocyanins, which give them their color. Green cauliflowers are slightly richer in nutrients than the white ones, with higher amounts of vitamin A and beta-carotene.
Nutritional Facts :
One cup of raw cauliflower pieces provides 26 calories, 5.2 g carbohydrate, 3 g protein, 0.2 g fat, 2.6 g dietary fiber, 20 IU vitamin A, 46 mg vitamin C, 58 mcg folic acid, 304 mg potassium, 30 mg sodium, 44 mg phosphorus, 22 mg calcium, and 16 mg magnesium.