Calories in vegetable bhaji: 108 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water, which is why the calories stay low. What is left is mostly carbohydrate.

21.6 gFat

10.5 gProtein

24.6 gCarbohydrate

9.6 gFibre

225 gWater

8.7 gMinerals and the rest

21.6 gFat
10.5 gProtein
24.6 gCarbohydrate
9.6 gFibre
225 gWater
8.7 gMinerals and the rest

Below average for dishes

Vegetable bhaji is 108 kcal per 100 g. The 603 dishes in this database average 180.

Vegetable bhaji108

Dishes average180

Protein and fibre in a serving

10.5 g of protein and 9.6 g of fibre, neither at a claim threshold.

Protein, per serving10.5 g

Fibre, per serving9.6 g

Vitamins and minerals in vegetable bhaji

Two of the 22 reach the “high in” level, led by vitamin A.

158 %

Vitamin A

1.27 mg in a 300 g serving

23rd of 470 dishes

Vitamin A contributes to the normal function of the immune system, to the maintenance of normal vision and to the maintenance of normal skin.

Chloride2130 mg266 %

Potassium1020 mg51 %

Folate0.093 mg47 %

Vitamin C36 mg45 %

Manganese0.9 mg45 %

Only a trace

Vitamin B12

Show all 22 with amounts

Chloride2130 mg, 266 %

Vitamin A1.27 mg, 158 %

Potassium1020 mg, 51 %

Folate0.093 mg, 47 %

Vitamin C36 mg, 45 %

Manganese0.9 mg, 45 %

Thiamin (vitamin B1)0.48 mg, 44 %

Vitamin B60.54 mg, 39 %

Iron4.5 mg, 32 %

Niacin (vitamin B3)5.1 mg, 32 %

Phosphorus204 mg, 29 %

Magnesium69 mg, 18 %

Vitamin E2.2 mg, 18 %

Zinc1.8 mg, 18 %

Copper0.18 mg, 18 %

Calcium123 mg, 15 %

Pantothenic acid (vitamin B5)0.84 mg, 14 %

Riboflavin (vitamin B2)0.15 mg, 11 %

Iodine0.015 mg, 10 %

Biotin0.0033 mg, 6.6 %

Vitamin D0.0003 mg, 6 %

Selenium0.003 mg, 5.5 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What vegetable bhaji doesn’t give you. And where to find it.

No recorded vitamin B12, and only 1.8 % of the selenium reference intake and 2 % of the vitamin D reference intake per 100 g.

Selenium

1.8%in vegetable bhaji, per 100 g

Find it inKidney, pig, fried491 % per 100 g

Vitamin D

2%in vegetable bhaji, per 100 g

Find it inBloater, grilled500 % per 100 g

Vitamin B12

Tracein vegetable bhaji

Find it inLiver, ox, raw4400 % per 100 g

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Vegetable bhaji against other dishes

Per 100 g, vegetable bhaji has the most vitamin A of the 4 here, ahead of curry (haddock, Bengali).

0.422mg

0.306mg

0.081mg

0.019mg

Bhaji, vegetable, Punjabi, with butterthis page

Curry, haddock, Bengali−0.116 mg

Egg fu yung−0.341 mg

Nut and seed roast, mixed nuts and sunflower seeds with egg−0.403 mg

All values per 100 g, from the same dataset. Differences are against vegetable bhaji.

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Questions about vegetable bhaji

The questions people ask about vegetable bhaji, answered from the dataset.

How many calories are in a portion of vegetable bhaji?

A typical portion (300 g, one serving) gives 324 kcal. Per 100 g the figure is 108 kcal.

Is vegetable bhaji high in chloride?

Yes. Bhaji, vegetable, Punjabi, with butter has 710 mg chloride per 100 g, 89 % of the NRV, above the 30 % threshold for a “high in” claim.

Are these figures exact for vegetable bhaji?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals does vegetable bhaji have most of?

By share of the daily reference intake: chloride (710 mg, 89 %), vitamin A (0.422 mg, 53 %) and potassium (340 mg, 17 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-047, Bhaji, vegetable, Punjabi, with butter, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: As Vegetable Dishes Supplement 1992. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 603 dishes kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Butter). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.