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Chicken in white sauce, made with semi-skimmed milk

Chicken in white sauce made with semi-skimmed milk is a prepared dish of chicken served in a milk-based sauce. It mainly provides protein and fat, with some carbohydrate from the sauce. Per 100g, this recipe provides 17g of protein, 7.7g of fat, 3.4g of saturated fat and 5g of carbohydrate.

Protein is needed for the growth and repair of body tissues, including muscles. The milk-based sauce also contributes calcium, which helps maintain bones and teeth. For people monitoring saturated fat or energy intake, the sauce ingredients and amount eaten are relevant. Nutrient content can vary with the recipe used. Full nutritional figures for this recipe are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

156 kcal

Energy

655 kJ

Gordura

7.7g

of which saturates

3.4g

Carbohydrate

5g

of which sugars

2.3g

Fibra

0.1g

Proteína

17g

Sal

0.22g

Água

70g

Colesterol

68mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

51µg

Vitamina D

0.2µg

Vitamina E

0.22mg

Vitamina C

Trace

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.2mg

Niacin (B3)

2.2mg

Vitamina B6

0.23mg

Vitamina B12

0.4µg

Ácido Fólico

8µg

Cálcio

68mg

Ferro

0.46mg

Magnésio

20mg

Phosphorus

171mg

Potássio

264mg

Sódio

89mg

Zinco

1mg

Copper

0.06mg

Selenium

9µg

Iodo

20µg

Other types of chicken in white sauce

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chicken in white sauce, made with whole milk

168 kcal

17g

9g

0.1g

Chicken in white sauce, canned

141 kcal

14g

8.3g

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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