Pular para o conteúdo principal

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

Energy

114 kcal

Energy

475 kJ

Gordura

6.9g

of which saturates

4.2g

Carbohydrate

5.9g

of which sugars

3g

Fibra

2.5g

Proteína

7.3g

Sal

0.33g

Água

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

Vitamina B6

0.1mg

Vitamina B12

0.6µg

Ácido Fólico

33µg

Cálcio

170mg

Ferro

0.75mg

Magnésio

22mg

Phosphorus

151mg

Potássio

318mg

Sódio

130mg

Zinco

1.1mg

Copper

0.05mg

Selenium

2µg

Iodo

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.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 3 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente