1 serving (150 grams) contains 50 calories, 2.0 grams of protein, 0.3 grams of fat, and 10.0 grams of carbohydrates.
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Nutrition Information
Calories |
66.7 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 0% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 53.3 mg | 2% | |
| Total Carbohydrates | 13.3 g | 4% | |
| Dietary Fiber | 5.3 g | 18% | |
| Sugars | 6 g | ||
| protein | 2.7 g | 5% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 53.3 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 426.7 mg | 9% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Boiled cauliflower and carrots
Boiled cauliflower and carrots is a simple, nutritious dish often found in various cuisines, especially within European and Mediterranean diets. Made by cooking fresh cauliflower florets and carrot slices in boiling water until tender, this dish retains its natural flavors and vibrant colors. Cauliflower, a cruciferous vegetable, is high in dietary fiber, vitamin C, and antioxidants, supporting digestion and immune health, while carrots are rich in beta-carotene, vitamin A, and potassium, promoting healthy vision and heart function. This preparation method avoids added fats or oils, making it a low-calorie option ideal for weight management or light meals. However, boiling can reduce some of the water-soluble vitamins, like vitamin C, so steaming or blanching may be better alternatives to maximize nutrient retention. Enjoy boiled cauliflower and carrots as a side dish, a base for salads, or a wholesome addition to soups and stews.
