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Chicken in white sauce, made with semi-skimmed milk

Chicken in white sauce made with semi-skimmed milk is a prepared dish of chicken served in a milk-based sauce. It mainly provides protein and fat, with some carbohydrate from the sauce. Per 100g, this recipe provides 17g of protein, 7.7g of fat, 3.4g of saturated fat and 5g of carbohydrate.

Protein is needed for the growth and repair of body tissues, including muscles. The milk-based sauce also contributes calcium, which helps maintain bones and teeth. For people monitoring saturated fat or energy intake, the sauce ingredients and amount eaten are relevant. Nutrient content can vary with the recipe used. Full nutritional figures for this recipe are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

156 kcal

Energy

655 kJ

Fat

7.7g

of which saturates

3.4g

Carbohydrate

5g

of which sugars

2.3g

Fibre

0.1g

Proteine

17g

Sale

0.22g

Acqua

70g

Colesterolo

68mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

51µg

Vitamina D

0.2µg

Vitamina E

0.22mg

Vitamina C

Trace

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.2mg

Niacin (B3)

2.2mg

Vitamina B6

0.23mg

Vitamina B12

0.4µg

Folato

8µg

Calcio

68mg

Ferro

0.46mg

Magnesio

20mg

Phosphorus

171mg

Potassio

264mg

Sodio

89mg

Zinco

1mg

Copper

0.06mg

Selenio

9µg

Iodio

20µg

Other types of chicken in white sauce

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chicken in white sauce, made with whole milk

168 kcal

17g

9g

0.1g

Chicken in white sauce, canned

141 kcal

14g

8.3g

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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