Calories in vegetable bhaji: 213 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water. The rest is 55.5 g fat and 30.3 g carbohydrate.

55.5 gFat

5.4 gProtein

30.3 gCarbohydrate

7.2 gFibre

197 gWater

4.5 gMinerals and the rest

55.5 gFat
5.4 gProtein
30.3 gCarbohydrate
7.2 gFibre
197 gWater
4.5 gMinerals and the rest

Above average for dishes

Vegetable bhaji is 213 kcal per 100 g. The 603 dishes in this database average 180.

Vegetable bhaji213

Dishes average180

Low in sugar, almost no salt

Low sugars and very low salt by UK labelling rules, per 100 g.

Sugars, per serving13.8 g

Salt, per serving0.12 g

Vitamins and minerals in vegetable bhaji

Two of the 22 recorded reach the “high in” level. Vitamin A leads.

205 %

Vitamin A

1.64 mg in a 300 g serving

13th 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.

Vitamin E12.2 mg101 %

Potassium1023 mg51 %

Vitamin B60.66 mg47 %

Manganese0.9 mg45 %

Vitamin C30 mg38 %

None recorded

Vitamin D
Vitamin B12

Show all 22 with amounts

Vitamin A1.64 mg, 205 %

Vitamin E12.2 mg, 101 %

Potassium1023 mg, 51 %

Vitamin B60.66 mg, 47 %

Manganese0.9 mg, 45 %

Vitamin C30 mg, 38 %

Thiamin (vitamin B1)0.36 mg, 33 %

Folate0.039 mg, 20 %

Iron2.4 mg, 17 %

Niacin (vitamin B3)2.7 mg, 17 %

Phosphorus114 mg, 16 %

Chloride129 mg, 16 %

Copper0.15 mg, 15 %

Pantothenic acid (vitamin B5)0.87 mg, 15 %

Magnesium51 mg, 14 %

Calcium81 mg, 10 %

Zinc0.9 mg, 9 %

Iodine0.012 mg, 8 %

Riboflavin (vitamin B2)0.09 mg, 6.4 %

Selenium0.003 mg, 5.5 %

Vitamin Dnone recorded

Vitamin B12none recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.

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

No recorded vitamin D, and only 1.8 % of the selenium reference intake and 3 % of the zinc reference intake per 100 g.

Vitamin D

0mgin vegetable bhaji

Find it inBloater, grilled500 % per 100 g

Selenium

1.8%in vegetable bhaji, per 100 g

Find it inKidney, pig, fried491 % per 100 g

Zinc

3%in vegetable bhaji, per 100 g

Find it inOysters, raw592 % per 100 g

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0.075 mgSelenium, 136 %

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Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Vegetable bhaji against other dishes

Per 100 g, vegetable bhaji has the most vitamin A of the 6 here, ahead of welsh rarebit (wholemeal).

0.547mg

0.315mg

0.306mg

0.232mg

0.186mg

0.142mg

Bhaji, vegetable, with rapeseed oil, homemadethis page

Welsh rarebit, wholemeal−0.232 mg

Curry, haddock, Bengali−0.241 mg

Quiche, Lorraine, wholemeal pastry−0.315 mg

Bhaji, cauliflower and vegetable−0.361 mg

Broccoli in cheese sauce−0.405 mg

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

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Questions about vegetable bhaji

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of vegetable bhaji?

A typical portion (300 g, one serving) gives 639 kcal. Per 100 g the figure is 213 kcal.

Is vegetable bhaji high in vitamin A?

Yes. Bhaji, vegetable, with rapeseed oil, homemade has 0.547 mg vitamin A per 100 g, 68 % 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: vitamin A (0.547 mg, 68 %), vitamin E (4.1 mg, 34 %) and potassium (341 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 15-699, Bhaji, vegetable, with rapeseed oil, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. 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: Onion). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.