Salta al contenuto principale

Cauliflower in white sauce, made with semi-skimmed milk, homemade

Cauliflower in white sauce is a cooked vegetable dish, described here as a homemade recipe using semi-skimmed milk. It provides carbohydrate, fat and protein, along with fibre and several vitamins and minerals. Per 100g, it contains 6g of carbohydrate, 3.2g of fat, 2.7g of protein and 18mg of vitamin C.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. The milk-based sauce also contributes calcium, which is needed for normal bones and teeth. For people monitoring saturated fat or salt intake, the amounts can vary with the ingredients used in the sauce. Full nutrient figures for this recipe are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

63 kcal

Energy

263 kJ

Fat

3.2g

of which saturates

1.8g

Carbohydrate

6g

of which sugars

3.3g

Fibre

1.4g

Proteine

2.7g

Sale

0.1g

Acqua

87g

Colesterolo

7.3mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

32µg

Vitamina D

0.2µg

Vitamina E

0.89mg

Vitamina C

18mg

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.11mg

Niacin (B3)

0.3mg

Vitamina B6

0.12mg

Vitamina B12

0.1µg

Folato

36µg

Calcio

58mg

Ferro

0.35mg

Magnesio

12mg

Phosphorus

67mg

Potassio

204mg

Sodio

38mg

Zinco

0.3mg

Copper

0.02mg

Selenio

1µg

Other types of cauliflower in white sauce

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cauliflower in white sauce, made with skimmed milk, homemade

58 kcal

2.8g

2.8g

1.4g

Cauliflower in white sauce, made with whole milk, homemade

72 kcal

2.7g

4.2g

1.4g

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