Passer au contenu principal

Cauliflower in white sauce, made with semi-skimmed milk, homemade

Cauliflower in white sauce is a cooked vegetable dish, described here as a homemade recipe using semi-skimmed milk. It provides carbohydrate, fat and protein, along with fibre and several vitamins and minerals. Per 100g, it contains 6g of carbohydrate, 3.2g of fat, 2.7g of protein and 18mg of vitamin C.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. The milk-based sauce also contributes calcium, which is needed for normal bones and teeth. For people monitoring saturated fat or salt intake, the amounts can vary with the ingredients used in the sauce. Full nutrient figures for this recipe are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

63 kcal

Energy

263 kJ

Graisse

3.2g

of which saturates

1.8g

Carbohydrate

6g

of which sugars

3.3g

Fibre

1.4g

Protéines

2.7g

Sel

0.1g

Eau

87g

Cholestérol

7.3mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

32µg

Vitamine D

0.2µg

Vitamine E

0.89mg

Vitamine C

18mg

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.11mg

Niacin (B3)

0.3mg

Vitamine B6

0.12mg

Vitamine B12

0.1µg

Folate

36µg

Calcium

58mg

Fer

0.35mg

Magnésium

12mg

Phosphorus

67mg

Potassium

204mg

Sodium

38mg

Zinc

0.3mg

Copper

0.02mg

Sélénium

1µg

Other types of cauliflower in white sauce

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cauliflower in white sauce, made with skimmed milk, homemade

58 kcal

2.8g

2.8g

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.

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