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Cauliflower cheese, made with semi-skimmed milk, homemade

Cauliflower cheese is a cooked dish of cauliflower in a cheese sauce. The figures here describe a homemade recipe made with semi-skimmed milk. It provides fat, carbohydrate and protein, as well as calcium. Per 100g, it contains 5.9g of fat, including 3g of saturated fat, together with 5.3g of protein and 116mg of calcium.

Protein supports the growth and repair of body tissues, while calcium helps maintain bones and teeth. The saturated fat content is worth noting for people monitoring their intake. The amounts of fat and salt can vary with the cheese and other ingredients used. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

97 kcal

Energy

407 kJ

Fat

5.9g

of which saturates

3g

Carbohydrate

6.2g

of which sugars

3.2g

Fibre

1.3g

Proteine

5.3g

Sale

0.26g

Alcol

0g

Acqua

81g

Colesterolo

11mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina C

20mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.13mg

Niacin (B3)

0.4mg

Vitamina B6

0.1mg

Vitamina B12

0.5µg

Folato

22µg

Calcio

116mg

Ferro

0.37mg

Magnesio

14mg

Phosphorus

101mg

Potassio

223mg

Sodio

104mg

Zinco

0.7mg

Copper

0.03mg

Selenio

2µg

Iodio

10µg

Other types of cauliflower cheese

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cauliflower cheese, made with skimmed milk, homemade

94 kcal

5.3g

5.6g

1.3g

Cauliflower cheese, made with whole milk, homemade

102 kcal

5.3g

6.4g

1.3g

Cauliflower cheese, retail

88 kcal

4.2g

5.8g

1.6g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 3 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente