Cauliflower cheese, made with semi-skimmed milk, homemade

Per 100 g, Cauliflower cheese, made with semi-skimmed milk, homemade provides 97 calories, 6.2 g carbohydrate, 5.3 g protein and 1.3 g fibre.

100 gper serving
= 97 kcal
Calories by amount
× 100 g = 100 g
97kcal 5% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
76%Nutrient scoreNutrient ScoreThe share of this food's 25 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.25 available of 33 total nutrients with a Daily Value25of33
Protein5.3g21% kcal
Carbs6.2g25% kcal
Fat5.9g54% kcal
Fiber 1.3g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

  • Sugars SugarsNaturally-occurring + added sugars combined (mono- and disaccharides).UK adult RI: 90 g/day3.20g3.20g4%

Fats and Fatty Acids

Sterols

Vitamins

Minerals

Other

  • Chlorine, Cl202mg202mg25%

Cauliflower cheese, made with semi-skimmed milk, homemade: key facts

How many calories are in Cauliflower cheese, made with semi-skimmed milk, homemade?
Cauliflower cheese, made with semi-skimmed milk, homemade has 97 calories per 100 g.
How much protein is in Cauliflower cheese, made with semi-skimmed milk, homemade?
Cauliflower cheese, made with semi-skimmed milk, homemade provides 5.3 g of protein per 100 g.
How many carbs are in Cauliflower cheese, made with semi-skimmed milk, homemade?
Cauliflower cheese, made with semi-skimmed milk, homemade contains 6.2 g of carbohydrate per 100 g, including 1.3 g of fibre.
How much fat is in Cauliflower cheese, made with semi-skimmed milk, homemade?
Cauliflower cheese, made with semi-skimmed milk, homemade has 5.9 g of fat per 100 g.

Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).