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Broccoli in cheese sauce, made with whole milk, homemade

Broccoli in cheese sauce is a homemade dish combining broccoli with a cheese sauce made using whole milk. It provides fat, protein and carbohydrate, along with fibre and several vitamins and minerals. Per 100g, it contains 8.2g of fat, including 5g of saturated fat, 7.3g of protein and 168mg of calcium.

Protein supports the growth and repair of body tissues, while calcium helps maintain bones and teeth and supports normal muscle function. The cheese and whole milk contribute saturated fat, which is worth noting for people monitoring their saturated fat intake. Nutrient amounts can vary with the ingredients and proportions used in a homemade recipe. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

124 kcal

Energía

521 kJ

Grasa

8.2g

of which saturates

5g

Carbohydrate

5.8g

of which sugars

2.9g

Fibra

2.5g

Proteína

7.3g

Sal

0.32g

Agua

76g

Colesterol

22mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

149µg

Vitamina D

0.1µg

Vitamina E

1.2mg

Vitamina C

24mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.19mg

Niacin (B3)

0.5mg

Vitamin B6

0.1mg

Vitamina B12

0.6µg

Ácido fólico

34µg

Calcio

168mg

Hierro

0.74mg

Magnesio

22mg

Phosphorus

151mg

Potasio

316mg

Sodio

129mg

Zinc

1.1mg

Cobre

0.06mg

Selenio

2µg

Iodine

18µg

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 skimmed milk, homemade

114 kcal

7.3g

6.9g

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