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Bread sauce, made with skimmed milk, homemade

Bread sauce is a sauce thickened with bread. This homemade version is made with skimmed milk. It mainly provides carbohydrate, with some protein and smaller amounts of fat. Per 100g, it contains 16g of carbohydrate, 4.2g of protein, 1.4g of fat and 110mg of calcium.

Carbohydrate provides energy, while protein supports the maintenance and repair of body tissues. Calcium contributes to the maintenance of bones and teeth and is needed for normal muscle function. The sauce also contains sugars, saturated fat and salt, which may be relevant to people monitoring their intake of these nutrients. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

88 kcal

Energy

372 kJ

Graisse

1.4g

of which saturates

0.41g

Carbohydrate

16g

of which sugars

5.1g

Fibre

0.5g

Protéines

4.2g

Sel

0.36g

Eau

78g

Cholestérol

2.7mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin K1

Trace

Vitamine C

1mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.15mg

Niacin (B3)

0.3mg

Vitamine B6

0.06mg

Vitamine B12

0.6µg

Folate

6µg

Calcium

110mg

Fer

0.46mg

Magnésium

14mg

Phosphorus

88mg

Potassium

164mg

Sodium

142mg

Zinc

0.5mg

Copper

0.04mg

Sélénium

1µg

Iodine

21µg

Other types of bread sauce

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Bread sauce, made with semi-skimmed milk, HOMEMADE

97 kcal

4g

2.5g

–

Bread sauce, made with whole milk, homemade

108 kcal

4.1g

3.7g

0.5g

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.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 3 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine