Cauliflower
What the research shows
Not enough
published research on this page yet
A vegetable in the species Brassica oleracea, in the genus Brassica.1
What research says
Found in some samples or products
These come from where it was grown, how it was processed or cooked, or what it was made into. They are not about the ingredient itself, so the signal does not count them.
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Pesticide residues on vegetables2
Methoxyfenozide on cauliflower broke down quickly in field tests, and dietary risk from eating it was negligible.
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Pesticide residue on vegetables3
Chlorfluazuron on cauliflower and other vegetables broke down quickly, and the risk from eating them was found to be low.
The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.
Products
The 6 most-scanned of 2,104 products on Open Food Facts that list cauliflower.
- curry cauliflower bites Holland & Barrett · 171 g 0 additives
- Vegetable soup New Covent Garden · 2 x 280 g 0 additives
- Organic Protein Protein Powder Orgain · 1.2 kg 6 additives
- Small chunk pickle Branston · 360 g 1 additive
- Mixed Vegetable and Lentil Soup Baxters · 400 g 1 additive
- organic supergreens fruits & vegetables zena greens 4 additives
References
- 1cauliflower: ingredient taxonomy entry. Open Food Facts.
- 2Sun H, Zhou L, Zhang X, et al. Residue dissipation and dietary exposure risk assessment of methoxyfenozide in cauliflower and tea via modified QuEChERS using UPLC/MS/MS. J Sci Food Agric. 2020;100(6):2358-2363. doi:10.1002/jsfa.10179
- 3Sun M, Tong Z, Dong X, et al. Determination of the Residue Behavior and Risk Assessment of Chlorfluazuron in Chinese Cabbage, Kale, Lettuce and Cauliflower by UPLC-MS/MS. Int J Environ Res Public Health. 2019;16(10). doi:10.3390/ijerph16101758