How many calories are in stir-fry beef with green peppers and blackbean sauce?

A typical portion (300 g, one serving) gives 309 kcal. Per 100 g the figure is 103 kcal.

Yes. Stir-fry beef with green peppers and blackbean sauce, takeaway has 650 mg chloride per 100 g, 81 % of the NRV, above the 30 % threshold for a “high in” claim.

By share of the daily reference intake: chloride (650 mg, 81 %), phosphorus (73 mg, 10 %) and vitamin E (1.1 mg, 9.5 %) per 100 g.

Stir-fry beef with green peppers and blackbean sauce, takeaway has 10.5 g protein per 100 g, 41 % of the energy, which meets the UK threshold for “high protein”.

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-460, Stir-fry beef with green peppers and blackbean sauce, takeaway, published by Public Health England under the Open Government Licence v3.0. Main data references: Aspland and James Ltd, Nutrient analysis of ethnic takeaway foods, 1997. 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: Green Bell Pepper). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.