24 %
Niacin contributes to normal energy-yielding metabolism, to normal psychological function and to the reduction of tiredness and fatigue.
How many calories are in scotch eggs?
241kcal
in a 100 g portion
241 kcal per 100 g.
Source: UK CoFID 2021, record 19-518, 10 analysed samples. Checked 5 October 2026.
16 gFat
12 gProtein
1.7 gFibre
24 %Daily niacin
What’s in a 100 g portion
More than half of a portion is water. The rest is 16 g fat and 13.1 g carbohydrate.
- 16 gFat
- 12 gProtein
- 13.1 gCarbohydrate
- 1.7 gFibre
- 54 gWater
- 3.2 gMinerals and the rest
About average for meat
Scotch eggs are 241 kcal per 100 g. The 253 meat in this database average 241.
Scotch eggs241
Meat average241
Protein and fibre in a portion
12 g of protein and 1.7 g of fibre, neither at a claim threshold.
Protein, per portion12 g
Fibre, per portion1.7 g
Vitamins and minerals in scotch eggs
One of the 20 recorded reach the “high in” level. Niacin leads.
A source of
Show all 20 with amounts
Chloride480 mg, 60 %
Niacin (vitamin B3)3.9 mg, 24 %
Phosphorus170 mg, 24 %
Copper0.23 mg, 23 %
Folate0.042 mg, 21 %
Vitamin B120.0005 mg, 20 %
Pantothenic acid (vitamin B5)1.1 mg, 18 %
Biotin0.0087 mg, 17 %
Riboflavin (vitamin B2)0.21 mg, 15 %
Vitamin D0.0007 mg, 14 %
Iron1.8 mg, 13 %
Zinc1.2 mg, 12 %
Iodine0.017 mg, 11 %
Manganese0.2 mg, 10 %
Vitamin B60.13 mg, 9.3 %
Thiamin (vitamin B1)0.08 mg, 7.3 %
Potassium130 mg, 6.5 %
Calcium50 mg, 6.3 %
Magnesium15 mg, 4 %
Vitamin A0.03 mg, 3.8 %
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.
What scotch eggs don’t give you. And where to find it.
Only 3.8 % of the vitamin A reference intake, 4 % of the magnesium reference intake and 7.3 % of the thiamin reference intake per 100 g.
Vitamin A
3.8%in scotch eggs, per 100 g
Find it inLiver, calf, fried3152 % per 100 g
Magnesium
4%in scotch eggs, per 100 g
Find it inCoriander leaves, dried184 % per 100 g
Thiamin (vitamin B1)
7.3%in scotch eggs, per 100 g
Find it inWheatgerm164 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.
Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Scotch eggs against other meat
Per 100 g, liver (lamb, raw) have the most niacin in this comparison, followed by kidney (ox, stewed).
20.7mg
11.7mg
9.8mg
9.3mg
5.4mg
3.9mg
Liver, lamb, raw+16.8 mg
Kidney, ox, stewed+7.8 mg
Pate, meat, reduced fat+5.4 mg
Pie, game+1.5 mg
Scotch eggs, retailthis page
All values per 100 g, from the same dataset. Differences are against scotch eggs.
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Questions about scotch eggs
What the numbers say to the questions people actually search.
How many calories are in a portion of scotch eggs?
A typical portion (100 g cooked) gives 241 kcal. Per 100 g the figure is 241 kcal.
Is scotch eggs high in chloride?
Yes. Scotch eggs, retail have 480 mg chloride per 100 g, 60 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals do scotch eggs have most of?
By share of the daily reference intake: chloride (480 mg, 60 %), niacin (3.9 mg, 24 %) and phosphorus (170 mg, 24 %) per 100 g.
Are scotch eggs a good source of protein?
Scotch eggs, retail have 12 g protein per 100 g, 20 % of the energy, which meets the UK threshold for “source of protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-518, Scotch eggs, retail, 10 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: MW5, 1991; LGC, Survey of dietary oils and fats, 1981-1982; and industry data, 2013. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. 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 253 meat 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: Whiskey). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More meat
From the same group, with calories per 100 g, and the foods with the most niacin.
More meat
- Lamb, New Zealand, loin chops, frozen, grilled, lean and fat364 kcal
- Pork, belly joint/slices, grilled, lean and fat320 kcal
- Pork, shoulder steaks (collar), raw, lean and fat168 kcal
- Veal, escalope, raw106 kcal
- Beef, flank, raw, lean and fat266 kcal
- Beef, topside, roasted well-done, lean and fat244 kcal
- All 253 meat