84 %
Vitamin A contributes to the normal function of the immune system, to the maintenance of normal vision and to the maintenance of normal skin.
How many calories are in vegetable casserole?
156kcal
in a 300 g serving
52 kcal per 100 g.
Source: UK CoFID 2021, record 15-638. Checked 5 October 2026.
1.2 gFat
6.3 gProtein
7.2 gFibre
84 %Daily vitamin A
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.
- 1.2 gFat
- 6.3 gProtein
- 31.8 gCarbohydrate
- 7.2 gFibre
- 252 gWater
- 1.2 gMinerals and the rest
Below average for dishes
Vegetable casserole is 52 kcal per 100 g. The 603 dishes in this database average 180.
Vegetable casserole52
Dishes average180
Low in fat
0.4 g of fat per 100 g; the UK “low fat” line is 3 g.
Fat, per serving1.2 g
Saturates, per serving0.21 g
Vitamins and minerals in vegetable casserole
Five of the 23 reach the “source of” level, vitamin A first; none reaches “high in”.
None recorded
- Vitamin D
- Vitamin B12
Show all 23 with amounts
Vitamin A0.675 mg, 84 %
Thiamin (vitamin B1)0.6 mg, 55 %
Folate0.099 mg, 50 %
Chloride381 mg, 48 %
Potassium933 mg, 47 %
Niacin (vitamin B3)5.1 mg, 32 %
Vitamin C24 mg, 30 %
Manganese0.54 mg, 27 %
Vitamin B60.36 mg, 26 %
Riboflavin (vitamin B2)0.33 mg, 24 %
Copper0.21 mg, 21 %
Phosphorus138 mg, 20 %
Vitamin E2.3 mg, 20 %
Magnesium51 mg, 14 %
Iron1.7 mg, 12 %
Pantothenic acid (vitamin B5)0.72 mg, 12 %
Calcium72 mg, 9 %
Zinc0.9 mg, 9 %
Iodine0.009 mg, 6 %
Selenium0.003 mg, 5.5 %
Biotin0.0021 mg, 4.2 %
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 casserole 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 casserole
Find it inBloater, grilled500 % per 100 g
Selenium
1.8%in vegetable casserole, per 100 g
Find it inKidney, pig, fried491 % per 100 g
Zinc
3%in vegetable casserole, per 100 g
Find it inOysters, raw592 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Made in Cambridgeshire
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Vegetable casserole against other dishes
Vegetable casserole comes second for vitamin A here, just behind pie (spinach).
0.388mg
0.225mg
0.16mg
0.123mg
0.092mg
0.092mg
Pie, spinach+0.163 mg
Casserole, vegetable, homemadethis page
Curry, egg, with butter−0.065 mg
Bhaji, potato, with butter ghee−0.102 mg
Raita, yogurt and gram flour−0.133 mg
Nut cutlets, retail, grilled−0.133 mg
All values per 100 g, from the same dataset. Differences are against vegetable casserole.
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Questions about vegetable casserole
The questions people ask about vegetable casserole, answered from the dataset.
How many calories are in a portion of vegetable casserole?
A typical portion (300 g, one serving) gives 156 kcal. Per 100 g the figure is 52 kcal.
Is vegetable casserole a source of vitamin A?
It is a source of vitamin A: 0.225 mg per 100 g, 28 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.
Are these figures exact for vegetable casserole?
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 casserole have most of?
By share of the daily reference intake: vitamin A (0.225 mg, 28 %), thiamin (0.2 mg, 18 %) and folate (0.033 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 15-638, Casserole, vegetable, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2013. 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: Beef). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More dishes
From the same group, with calories per 100 g, and the foods with the most vitamin A.
More dishes
- Curry, vegetable, retail, with rice125 kcal
- Lentil and rice roast131 kcal
- Pie, fruit, individual, retail361 kcal
- Rissoles, vegetable, fried121 kcal
- Toad in the hole175 kcal
- Biryani, chicken, takeaway163 kcal
- All 603 dishes
Most vitamin A
- Liver and bacon, fried15.8 mg
- Liver and onions, stewed12 mg
- Bhaji, carrot, potato and pea, with butter1.14 mg
- Liver, calf, fried25.2 mg
- Liver, pig, stewed22.6 mg
- Liver, lamb, fried19.7 mg
- Vitamin A guide