Cheesy Green Vegetable Bake
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 132 kcal | 7% |
| Fat | 8.2 g | 12% |
| of which saturates | 3.6 g | 18% |
| Carbohydrate | 7.4 g | 3% |
| of which sugars | 2.1 g | 2% |
| Fibre | 1.5 g | — |
| Protein | 6.4 g | 13% |
| Salt | 0.74 g | 12% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Broccoli (31%), Semi Skimmed Milk, Mature Cheddar Cheese (Milk) (16%), Cabbage (8%) (Savoy Cabbage, Spring Greens), Water, Wheatflour*, Onions, Single Cream (Milk), Rapeseed Oil, Cornflour, Sea Salt, Dried Mustard, Parsley, Roasted Garlic Purée, Yeast, Ground White Pepper, Vegetable Oil (Sunflower/Rapeseed Oil), Sugar, Salt, Ground Nutmeg, Onion Extract.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetables au gratin in bechamel sauce”: 1.91 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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