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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

Energy

94 kcal

Energy

394 kJ

Gordura

5.6g

of which saturates

2.8g

Carbohydrate

6.2g

of which sugars

3.2g

Fibra

1.3g

Proteína

5.3g

Sal

0.26g

Água

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

Vitamina B6

0.11mg

Vitamina B12

0.4µg

Ácido Fólico

23µg

Cálcio

117mg

Ferro

0.37mg

Magnésio

14mg

Phosphorus

102mg

Potássio

224mg

Sódio

105mg

Zinco

0.7mg

Copper

0.03mg

Selenium

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.

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