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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

Graisse

7.7g

of which saturates

3.4g

Carbohydrate

5g

of which sugars

2.3g

Fibre

0.1g

Protéines

17g

Sel

0.22g

Eau

70g

Cholestérol

68mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

51µg

Vitamine D

0.2µg

Vitamine E

0.22mg

Vitamine C

Trace

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.2mg

Niacin (B3)

2.2mg

Vitamine B6

0.23mg

Vitamine B12

0.4µg

Folate

8µg

Calcium

68mg

Fer

0.46mg

Magnésium

20mg

Phosphorus

171mg

Potassium

264mg

Sodium

89mg

Zinc

1mg

Copper

0.06mg

Sélénium

9µg

Iodine

20µg

Other types of chicken in white sauce

Food

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.

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