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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

Energy

58 kcal

Energy

244 kJ

Gordura

2.8g

of which saturates

1.5g

Carbohydrate

6g

of which sugars

3.3g

Fibra

1.4g

Proteína

2.8g

Sal

0.1g

Água

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

Vitamina B6

0.12mg

Vitamina B12

0.3µg

Ácido Fólico

34µg

Cálcio

60mg

Ferro

0.36mg

Magnésio

13mg

Phosphorus

67mg

Potássio

206mg

Sódio

38mg

Zinco

0.3mg

Copper

0.02mg

Selenium

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.

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