Calories in fried rissoles: 121 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

4.5 gProtein

39.6 gCarbohydrate

3.9 gFibre

228 gWater

2.7 gMinerals and the rest

21.6 gFat
4.5 gProtein
39.6 gCarbohydrate
3.9 gFibre
228 gWater
2.7 gMinerals and the rest

Below average for dishes

Rissoles are 121 kcal per 100 g. The 603 dishes in this database average 180.

Rissoles121

Dishes average180

Low in sugar, almost no salt

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

Sugars, per serving4.8 g

Salt, per serving0.17 g

Vitamins and minerals in rissoles

None of the 19 reaches the “source of” level. Thiamin comes closest at 15 % per 100 g.

44 %

Thiamin (vitamin B1)

0.48 mg in a 300 g serving

116th of 589 dishes

Thiamin is below the 15 % “source of” level in rissoles, so no function line applies.

Potassium831 mg42 %

Chloride252 mg32 %

Vitamin C24 mg30 %

Folate0.042 mg21 %

Manganese0.36 mg18 %

None recorded

Vitamin B12
Selenium

Show all 19 with amounts

Thiamin (vitamin B1)0.48 mg, 44 %

Potassium831 mg, 42 %

Chloride252 mg, 32 %

Vitamin C24 mg, 30 %

Folate0.042 mg, 21 %

Manganese0.36 mg, 18 %

Pantothenic acid (vitamin B5)0.96 mg, 16 %

Copper0.15 mg, 15 %

Niacin (vitamin B3)2.1 mg, 13 %

Phosphorus90 mg, 13 %

Magnesium42 mg, 11 %

Vitamin B60.15 mg, 11 %

Iron1.1 mg, 7.5 %

Calcium51 mg, 6.4 %

Zinc0.6 mg, 6 %

Riboflavin (vitamin B2)0.03 mg, 2.1 %

Biotin0.0009 mg, 1.8 %

Vitamin B12none recorded

Seleniumnone recorded

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

What rissoles don’t give you. And where to find it.

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

Selenium

0mgin rissoles

Find it inKidney, pig, fried491 % per 100 g

Zinc

2%in rissoles, per 100 g

Find it inOysters, raw592 % per 100 g

Vitamin B12

0mgin rissoles

Find it inLiver, ox, raw4400 % per 100 g

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Made in Cambridgeshire

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

Rissoles against other dishes

Per 100 g, quiche (Lorraine) have the most thiamin in this comparison, followed by nut (mushroom and rice roast) and rissoles.

0.2mg

Quiche, Lorraine+0 mg

Nut, mushroom and rice roast+0 mg

Rissoles, vegetable, fried in sunflower oilthis page

Pudding, spotted dick−0 mg

Rice and split peas, brown rice−0 mg

Re-fried beans−0 mg

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

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Questions about rissoles

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

How many calories are in a portion of rissoles?

A typical portion (300 g, one serving) gives 363 kcal. Per 100 g the figure is 121 kcal.

Are these figures exact for rissoles?

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 do rissoles have most of?

By share of the daily reference intake: thiamin (0.16 mg, 15 %), potassium (277 mg, 14 %) and chloride (84 mg, 11 %) per 100 g.

Are rissoles high in salt?

No. Salt is 0.06 g per 100 g, which is very low under UK rules.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-867, Rissoles, vegetable, fried in sunflower oil, 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. Merged variant: fried in vegetable oil: 121 kcal, 7.2 g fat, 0.89 g saturates. 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: Pasta). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.