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Broccoli in cheese sauce, made with semi-skimmed milk, homemade

Broccoli in cheese sauce is a vegetable dish served with a sauce containing cheese and milk. These figures describe a homemade version made with semi-skimmed milk. It provides protein, fat and carbohydrate, as well as fibre, calcium and vitamin C. Per 100g, it contains 7.3g of protein, 7.5g of fat, 4.5g of saturated fat and 169mg of calcium.

Protein supports the growth and repair of body tissues, while calcium helps maintain bones and teeth. The cheese sauce contributes saturated fat and salt, which are worth noting for people monitoring their intake. The nutritional content of homemade dishes can vary with the ingredients and amounts used. Full nutritional figures for this recipe are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

118 kcal

Energía

493 kJ

Grasa

7.5g

of which saturates

4.5g

Carbohydrate

5.9g

of which sugars

3g

Fibra

2.7g

Proteína

7.3g

Sal

0.33g

Agua

76g

Colesterol

20mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

142µg

Vitamina D

0.1µg

Vitamina E

1.2mg

Vitamina C

25mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.19mg

Niacin (B3)

0.5mg

Vitamin B6

0.1mg

Vitamina B12

0.6µg

Ácido fólico

33µg

Calcio

169mg

Hierro

0.74mg

Magnesio

22mg

Phosphorus

151mg

Potasio

316mg

Sodio

130mg

Zinc

1.1mg

Cobre

0.06mg

Selenio

2µg

Iodine

17µg

Other types of broccoli in cheese sauce

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Broccoli in cheese sauce, made with skimmed milk, homemade

114 kcal

7.3g

6.9g

2.5g

Broccoli in cheese sauce, made with whole milk, homemade

124 kcal

7.3g

8.2g

2.5g

About these figures

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

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente