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Broccoli in cheese sauce, made with skimmed milk, homemade

This homemade dish consists of broccoli served in a cheese sauce made with skimmed milk. It provides protein, fat and carbohydrate, along with fibre and several vitamins and minerals. Per 100g, it contains 7.3g of protein, 6.9g of fat, 4.2g of saturated fat and 170mg of calcium.

Protein supports the growth and repair of body tissues, while calcium helps maintain bones and teeth. Although the sauce is made with skimmed milk, the finished dish still contains saturated fat, which is worth noting for people monitoring their intake. Its salt content may also be relevant to those watching salt in their diet. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

114 kcal

Energía

475 kJ

Grasa

6.9g

of which saturates

4.2g

Carbohydrate

5.9g

of which sugars

3g

Fibra

2.5g

Proteína

7.3g

Sal

0.33g

Agua

77g

Colesterol

19mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

135µg

Vitamina D

0.1µg

Vitamina E

1.2mg

Vitamina C

24mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.18mg

Niacin (B3)

0.5mg

Vitamin B6

0.1mg

Vitamina B12

0.6µg

Ácido fólico

33µg

Calcio

170mg

Hierro

0.75mg

Magnesio

22mg

Phosphorus

151mg

Potasio

318mg

Sodio

130mg

Zinc

1.1mg

Cobre

0.05mg

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 semi-skimmed milk, homemade

118 kcal

7.3g

7.5g

2.7g

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