Fried aubergine pakora/bhajia: 294 kcal

What’s in a 300 g serving

About a third of a serving is water. The rest is 67.5 g fat and 51.6 g carbohydrate.

67.5 gFat

23.7 gProtein

51.6 gCarbohydrate

14.4 gFibre

136 gWater

6.6 gMinerals and the rest

67.5 gFat
23.7 gProtein
51.6 gCarbohydrate
14.4 gFibre
136 gWater
6.6 gMinerals and the rest

Above average for dishes

Aubergine pakora/bhajia is 294 kcal per 100 g. The 603 dishes in this database average 180.

Aubergine pakora/bhajia294

Dishes average180

Low in sugar, almost no salt

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

Sugars, per serving6.3 g

Salt, per serving0.14 g

Vitamins and minerals in aubergine pakora/bhajia

Two of the 21 recorded reach the “high in” level. Vitamin E leads.

134 %

Vitamin E

16.1 mg in a 300 g serving

19th of 424 dishes

Vitamin E contributes to the protection of cells from oxidative stress.

Manganese1.8 mg90 %

Folate0.108 mg54 %

Potassium741 mg37 %

Phosphorus246 mg35 %

Vitamin B60.48 mg34 %

None recorded

Vitamin D
Vitamin B12

Show all 21 with amounts

Vitamin E16.1 mg, 134 %

Manganese1.8 mg, 90 %

Folate0.108 mg, 54 %

Potassium741 mg, 37 %

Phosphorus246 mg, 35 %

Vitamin B60.48 mg, 34 %

Thiamin (vitamin B1)0.36 mg, 33 %

Niacin (vitamin B3)5.1 mg, 32 %

Copper0.3 mg, 30 %

Iron3.4 mg, 24 %

Magnesium84 mg, 22 %

Chloride168 mg, 21 %

Zinc1.8 mg, 18 %

Pantothenic acid (vitamin B5)1.1 mg, 18 %

Riboflavin (vitamin B2)0.18 mg, 13 %

Selenium0.006 mg, 11 %

Calcium81 mg, 10 %

Vitamin A0.066 mg, 8.3 %

Vitamin C6 mg, 7.5 %

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 aubergine pakora/bhajia doesn’t give you. And where to find it.

No recorded vitamin D, and only 2.5 % of the vitamin C reference intake and 3.6 % of the selenium reference intake per 100 g.

Vitamin D

0mgin aubergine pakora/bhajia

Find it inBloater, grilled500 % per 100 g

Vitamin C

2.5%in aubergine pakora/bhajia, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Selenium

3.6%in aubergine pakora/bhajia, per 100 g

Find it inKidney, pig, fried491 % per 100 g

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Aubergine pakora/bhajia against other dishes

Per 100 g, aubergine pakora/bhajia has the most vitamin E of the 6 here, ahead of bhaji (vegetable, with rapeseed oil).

5.4mg

4.1mg

3.1mg

1.9mg

1.6mg

1.5mg

Pakora/bhajia, aubergine, fried in vegetable oil, homemadethis page

Bhaji, vegetable, with rapeseed oil−1.3 mg

Yorkshire pudding−2.3 mg

Bhaji, carrot, potato and pea, with vegetable oil−3.5 mg

Curry, cabbage, masala−3.8 mg

Beef, stir-fried with green peppers−3.8 mg

All values per 100 g, from the same dataset. Differences are against aubergine pakora/bhajia.

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Questions about aubergine pakora/bhajia

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

How many calories are in a portion of aubergine pakora/bhajia?

A typical portion (300 g, one serving) gives 882 kcal. Per 100 g the figure is 294 kcal.

Is aubergine pakora/bhajia high in vitamin E?

Yes. Pakora/bhajia, aubergine, fried in vegetable oil, homemade has 5.4 mg vitamin E per 100 g, 45 % of the NRV, above the 30 % threshold for a “high in” claim.

Are these figures exact for aubergine pakora/bhajia?

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 aubergine pakora/bhajia have most of?

By share of the daily reference intake: vitamin E (5.4 mg, 45 %), manganese (0.6 mg, 30 %) and folate (0.036 mg, 18 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-826, Pakora/bhajia, aubergine, fried in vegetable 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: Eggplant). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.