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Cauliflower cheese, made with semi-skimmed milk, homemade

Cauliflower cheese is a cooked dish of cauliflower in a cheese sauce. The figures here describe a homemade recipe made with semi-skimmed milk. It provides fat, carbohydrate and protein, as well as calcium. Per 100g, it contains 5.9g of fat, including 3g of saturated fat, together with 5.3g of protein and 116mg of calcium.

Protein supports the growth and repair of body tissues, while calcium helps maintain bones and teeth. The saturated fat content is worth noting for people monitoring their intake. The amounts of fat and salt can vary with the cheese and other ingredients used. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

97 kcal

Energía

407 kJ

Grasa

5.9g

of which saturates

3g

Carbohydrate

6.2g

of which sugars

3.2g

Fibra

1.3g

Proteína

5.3g

Sal

0.26g

Alcohol

0g

Agua

81g

Colesterol

11mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina C

20mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.13mg

Niacin (B3)

0.4mg

Vitamin B6

0.1mg

Vitamina B12

0.5µg

Ácido fólico

22µg

Calcio

116mg

Hierro

0.37mg

Magnesio

14mg

Phosphorus

101mg

Potasio

223mg

Sodio

104mg

Zinc

0.7mg

Cobre

0.03mg

Selenio

2µg

Iodine

10µg

Other types of cauliflower cheese

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cauliflower cheese, made with skimmed milk, homemade

94 kcal

5.3g

5.6g

1.3g

Cauliflower cheese, made with whole milk, homemade

102 kcal

5.3g

6.4g

1.3g

Cauliflower cheese, retail

88 kcal

4.2g

5.8g

1.6g

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.

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