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Cauliflower in white sauce, made with skimmed milk, homemade

This homemade dish consists of cauliflower served in a white sauce made with skimmed milk. It provides carbohydrate, fat and protein, as well as fibre and several vitamins and minerals. Per 100g, it contains 6g of carbohydrate, 2.8g of protein, 1.5g of saturated fat and 20mg of vitamin C.

Vitamin C supports normal skin and connective tissue function and helps the body absorb iron from plant foods. The milk in the sauce also contributes calcium, which is needed for normal bones and teeth. The saturated fat content may be relevant to people monitoring their intake, and homemade recipes can vary with the ingredients used. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

58 kcal

Energía

244 kJ

Grasa

2.8g

of which saturates

1.5g

Carbohydrate

6g

of which sugars

3.3g

Fibra

1.4g

Proteína

2.8g

Sal

0.1g

Agua

87g

Colesterol

6.5mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

27µg

Vitamina D

Trace

Vitamina E

0.13mg

Vitamina C

20mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.1mg

Niacin (B3)

0.4mg

Vitamin B6

0.12mg

Vitamina B12

0.3µg

Ácido fólico

34µg

Calcio

60mg

Hierro

0.36mg

Magnesio

13mg

Phosphorus

67mg

Potasio

206mg

Sodio

38mg

Zinc

0.3mg

Cobre

0.02mg

Selenio

1µg

Other types of cauliflower in white sauce

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cauliflower in white sauce, made with semi-skimmed milk, homemade

63 kcal

2.7g

3.2g

1.4g

Cauliflower in white sauce, made with whole milk, homemade

72 kcal

2.7g

4.2g

1.4g

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