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Broccoli in cheese sauce, made with semi-skimmed milk, homemade

Broccoli in cheese sauce is a vegetable dish served with a sauce containing cheese and milk. These figures describe a homemade version made with semi-skimmed milk. It provides protein, fat and carbohydrate, as well as fibre, calcium and vitamin C. Per 100g, it contains 7.3g of protein, 7.5g of fat, 4.5g of saturated fat and 169mg of calcium.

Protein supports the growth and repair of body tissues, while calcium helps maintain bones and teeth. The cheese sauce contributes saturated fat and salt, which are worth noting for people monitoring their intake. The nutritional content of homemade dishes can vary with the ingredients and amounts used. Full nutritional figures for this recipe are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

118 kcal

Energy

493 kJ

Graisse

7.5g

of which saturates

4.5g

Carbohydrate

5.9g

of which sugars

3g

Fibre

2.7g

Protéines

7.3g

Sel

0.33g

Eau

76g

Cholestérol

20mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

142µg

Vitamine D

0.1µg

Vitamine E

1.2mg

Vitamine C

25mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.19mg

Niacin (B3)

0.5mg

Vitamine B6

0.1mg

Vitamine B12

0.6µg

Folate

33µg

Calcium

169mg

Fer

0.74mg

Magnésium

22mg

Phosphorus

151mg

Potassium

316mg

Sodium

130mg

Zinc

1.1mg

Copper

0.06mg

Sélénium

2µg

Iodine

17µg

Other types of broccoli in cheese sauce

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Broccoli in cheese sauce, made with skimmed milk, homemade

114 kcal

7.3g

6.9g

2.5g

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.

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