48 %
Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.
How many calories are in vegetable bake?
363kcal
in a 300 g serving
121 kcal per 100 g.
Source: UK CoFID 2021, record 15-650. Checked 5 October 2026.
17.7 gFat
12.9 gProtein
3.6 gFibre
48 %Daily vitamin B12
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.
- 17.7 gFat
- 12.9 gProtein
- 41.1 gCarbohydrate
- 3.6 gFibre
- 224 gWater
- 1.2 gMinerals and the rest
Below average for dishes
Vegetable bake is 121 kcal per 100 g. The 603 dishes in this database average 180.
Vegetable bake121
Dishes average180
Low in sugar and salt
Low sugars and low salt by UK labelling rules, per 100 g.
Sugars, per serving13.8 g
Salt, per serving0.8 g
Vitamins and minerals in vegetable bake
Two of the 20 reach the “source of” level, vitamin B12 first; none reaches “high in”.
Show all 20 with amounts
Chloride648 mg, 81 %
Vitamin B120.0012 mg, 48 %
Calcium327 mg, 41 %
Phosphorus276 mg, 39 %
Potassium771 mg, 39 %
Thiamin (vitamin B1)0.33 mg, 30 %
Iodine0.045 mg, 30 %
Riboflavin (vitamin B2)0.36 mg, 26 %
Niacin (vitamin B3)3.6 mg, 23 %
Zinc1.8 mg, 18 %
Manganese0.36 mg, 18 %
Pantothenic acid (vitamin B5)1.1 mg, 18 %
Vitamin B60.24 mg, 17 %
Vitamin C12 mg, 15 %
Magnesium51 mg, 14 %
Folate0.027 mg, 14 %
Copper0.12 mg, 12 %
Biotin0.0048 mg, 9.6 %
Iron1.2 mg, 8.8 %
Selenium0.003 mg, 5.5 %
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.
What vegetable bake doesn’t give you. And where to find it.
Only 1.8 % of the selenium reference intake, 2.9 % of the iron reference intake and 3.2 % of the biotin reference intake per 100 g.
Selenium
1.8%in vegetable bake, per 100 g
Find it inKidney, pig, fried491 % per 100 g
Iron
2.9%in vegetable bake, per 100 g
Find it inThyme, dried, ground883 % per 100 g
Biotin
3.2%in vegetable bake, per 100 g
Find it inLiver, chicken, fried432 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Vegetable bake against other dishes
Per 100 g, liver and onions (stewed) has the most vitamin B12 in this comparison, followed by roulade (spinach).
0.0299mg
0.0014mg
0.0006mg
0.0005mg
0.0004mg
0.0002mg
Liver and onions, stewed+0.0295 mg
Roulade, spinach+0.001 mg
Stew, Irish+0.0002 mg
Turkey and pasta bake+0.0001 mg
Vegetable bake, homemadethis page
Lentil roast, with egg−0.0002 mg
All values per 100 g, from the same dataset. Differences are against vegetable bake.
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Questions about vegetable bake
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of vegetable bake?
A typical portion (300 g, one serving) gives 363 kcal. Per 100 g the figure is 121 kcal.
Is vegetable bake a source of chloride?
It is a source of chloride: 216 mg per 100 g, 27 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.
Which vitamins and minerals does vegetable bake have most of?
By share of the daily reference intake: chloride (216 mg, 27 %), vitamin B12 (0.0004 mg, 16 %) and calcium (109 mg, 14 %) per 100 g.
Is vegetable bake a good source of protein?
Vegetable bake, homemade has 4.3 g protein per 100 g, 14 % 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 15-650, Vegetable bake, homemade, published by Public Health England under the Open Government Licence v3.0. 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: Pasta). 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 B12.
