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Cauliflower cheese, made with skimmed milk, homemade

Cauliflower cheese is a dish of cooked cauliflower in a cheese sauce. The figures here describe a homemade version made with skimmed milk. It provides fat, carbohydrate and protein, as well as calcium. Per 100g, it contains 5.6g of fat, 6.2g of carbohydrate, 5.3g of protein and 117mg of calcium.

Protein is needed for the growth and repair of body tissues, while calcium helps maintain bones and teeth. Although this recipe uses skimmed milk, the finished dish still contains saturated fat and salt, which are worth noting for people monitoring their intake. The amounts will vary with the ingredients used. Full nutrient figures for this recipe are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

94 kcal

Energía

394 kJ

Grasa

5.6g

of which saturates

2.8g

Carbohydrate

6.2g

of which sugars

3.2g

Fibra

1.3g

Proteína

5.3g

Sal

0.26g

Agua

81g

Colesterol

11mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin K1

22µg

Vitamina C

19mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.14mg

Niacin (B3)

0.4mg

Vitamin B6

0.11mg

Vitamina B12

0.4µg

Ácido fólico

23µg

Calcio

117mg

Hierro

0.37mg

Magnesio

14mg

Phosphorus

102mg

Potasio

224mg

Sodio

105mg

Zinc

0.7mg

Cobre

0.03mg

Selenio

2µg

Other types of cauliflower cheese

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cauliflower cheese, made with semi-skimmed milk, homemade

97 kcal

5.3g

5.9g

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