TypeBase Blood Type Diet Values: cauliflower
GenoType Diet Recipes   ♦   Food Values   ♦   Search   ♦   Add Recipe   ♦   Recipe List   ♦   Newly Added   ♦   Help



TYPEBASE4 INDEX >> VEGETABLE >>




CAULIFLOWER



Share this information on Facebook


SCIENTIFIC NAME: BRASSICA OLERACEA BOTRYTIS






General Description:

In Mark Twain's words, "cauliflower is nothing but cabbage with a college education." The name of this elegant member of the cabbage family comes from the Latin caulis ("stalk") and floris ("flower"). Cauliflower comes in three basic colors: white (the most popular and readily available), green and purple (a vibrant violet that turns pale green when cooked). All cauliflower is composed of bunches of tiny florets on clusters of stalks. Some white varieties have a purple or greenish tinge. The entire floret portion (called the "curd") is edible. The green leaves at the base are also edible, but take longer to cook and have a stronger flavor than the curd. Choose a firm cauliflower with compact florets; the leaves should be crisp and green with no sign of yellowing. The size of the head doesn't affect the quality. Refrigerate raw cauliflower, tightly wrapped, for 3 to 5 days; cooked for 1 to 3 days. To use, separate cauliflower head into florets and wash. Cauliflower can be eaten raw or cooked in a number of ways including boiling, baking and sautéing. Whole cauliflower heads may also be cooked in one piece. Adding a tablespoon of lemon juice or one cup milk to the cooking water will prevent discoloration. Cauliflower, which is a CRUCIFEROUS vegetable, is high in vitamin C and is a fair source of iron.


NUTRIENT NOTES:

Serving Size Analyzed: 1 cup



< (25)



GRAPH 1 (ABOVE). Total Calories (25) as part of a 2200 calorie daily dietary intake.

Protein (1.98 grams per 1 cup )
Fat (0.21 grams per 1 cup )
Carbohydrate (5.2 grams per 1 cup )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
NEUTRAL

Non Secretor:
NEUTRAL
  • This food is Cancer SUPERBENEFICIAL for Type A


TYPE B:
Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.

Non Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.
  • This food is Cancer SUPERBENEFICIAL for Type B


TYPE AB:
Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.

Non Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.
  • This food is Cancer SUPERBENEFICIAL for Type AB


TYPE O:
Secretor:
AVOID: Metabolic inhibitor.

Non Secretor:
AVOID: Metabolic inhibitor.



    LECTIN CHARACTERIZATION:

    • No data on this food.


    RECIPES FEATURING THIS FOOD:
    This ingredient is featured in the following website recipes:

    Most recent recipes added to the website:
    Search the Recipe Database


    List All Recipes


    SPECIAL NOTE:
    • This food can be a significant source of folate (57 mcgs per 1 cup .)
    • This food is a significant source of vitamin C (46.4 mgs. per 1 cup )

    GENETIC MODIFICATIONNo data on this food.
    PESTICIDES This food is considered to be low in pesticides. (Source: Environmental Defense Network)
    CONTAMINATIONNo data on this food.
    IRRADIATIONNo data on this food.
    ANTIOXIDANTSNo data on this food.
    ALLERGENSNo data on this food.
    GLYCEMIC INDEX This food has a low Glycemic Index.


    Program and data copyright 1997-2011 Peter D'Adamo.


    The statements made on our websites have not been evaluated by the FDA (U.S. Food & Drug Administration).
    Our products and services are not intended to diagnose, cure or prevent any disease. If a condition persists, please contact your physician.
    Copyright © 2014, Hoop-A-Joop, LLC, Inc. All Rights Reserved