278 %
Vitamin A contributes to the normal function of the immune system, to the maintenance of normal vision and to the maintenance of normal skin.
How many calories are in vegetable bhaji?
555kcal
in a 300 g serving
185 kcal per 100 g.
Source: UK CoFID 2021, record 15-698. Checked 5 October 2026.
45.9 gFat
5.7 gProtein
7.2 gFibre
278 %Daily vitamin A
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 fat.
- 45.9 gFat
- 5.7 gProtein
- 30.9 gCarbohydrate
- 7.2 gFibre
- 205 gWater
- 5.1 gMinerals and the rest
About average for dishes
Vegetable bhaji is 185 kcal per 100 g. The 603 dishes in this database average 180.
Vegetable bhaji185
Dishes average180
High in saturated fat
9.5 g of saturates per 100 g, which is red on a UK traffic-light label (the line is 5 g).
Saturates, per serving28.5 g
Fat, per serving45.9 g
Vitamins and minerals in vegetable bhaji
Two of the 22 reach the “high in” level, led by vitamin A.
Only a trace
- Selenium
Show all 22 with amounts
Vitamin A2.22 mg, 278 %
Chloride879 mg, 110 %
Potassium1038 mg, 52 %
Vitamin K0.034 mg, 45 %
Vitamin B60.63 mg, 45 %
Manganese0.9 mg, 45 %
Vitamin C30 mg, 38 %
Thiamin (vitamin B1)0.36 mg, 33 %
Folate0.039 mg, 20 %
Phosphorus129 mg, 18 %
Iodine0.027 mg, 18 %
Niacin (vitamin B3)2.7 mg, 17 %
Iron2.3 mg, 17 %
Copper0.15 mg, 15 %
Pantothenic acid (vitamin B5)0.87 mg, 15 %
Magnesium51 mg, 14 %
Vitamin D0.0006 mg, 12 %
Vitamin B120.0003 mg, 12 %
Vitamin E1.4 mg, 12 %
Calcium90 mg, 11 %
Zinc0.9 mg, 9 %
Riboflavin (vitamin B2)0.12 mg, 8.6 %
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What vegetable bhaji doesn’t give you. And where to find it.
No recorded selenium, and only 3 % of the zinc reference intake and 4 % of the vitamin D reference intake per 100 g.
Selenium
Tracein vegetable bhaji
Find it inKidney, pig, fried491 % per 100 g
Zinc
3%in vegetable bhaji, per 100 g
Find it inOysters, raw592 % per 100 g
Vitamin D
4%in vegetable bhaji, per 100 g
Find it inBloater, grilled500 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Made in Cambridgeshire
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Vegetable bhaji against other dishes
Per 100 g, vegetable bhaji has the most vitamin A of the 6 here, ahead of callaloo and okra.
0.74mg
0.327mg
0.306mg
0.273mg
0.26mg
0.223mg
Bhaji, vegetable, with butter, homemadethis page
Callaloo and okra−0.413 mg
Curry, haddock, Bengali−0.434 mg
Pesto sauce−0.467 mg
Bhaji, cabbage and spinach−0.48 mg
Stew, beef, with dumplings−0.517 mg
All values per 100 g, from the same dataset. Differences are against vegetable bhaji.
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Questions about vegetable bhaji
What the numbers say to the questions people actually search.
How many calories are in a portion of vegetable bhaji?
A typical portion (300 g, one serving) gives 555 kcal. Per 100 g the figure is 185 kcal.
Is vegetable bhaji high in vitamin A?
Yes. Bhaji, vegetable, with butter, homemade has 0.74 mg vitamin A per 100 g, 93 % of the NRV, above the 30 % threshold for a “high in” claim.
Are these figures exact for vegetable bhaji?
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 vegetable bhaji have most of?
By share of the daily reference intake: vitamin A (0.74 mg, 93 %), chloride (293 mg, 37 %) and potassium (346 mg, 17 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-698, Bhaji, vegetable, with butter, 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: Butter). 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 A.
More dishes
- Pasty, vegetable301 kcal
- Quiche, Lorraine, shortcrust pastry, retail269 kcal
- Stew, beef, with dumplings190 kcal
- Bhaji, karela, with butter ghee103 kcal
- Corned beef hash141 kcal
- Curry, mung bean, whole, Gujerati126 kcal
- All 603 dishes
Most vitamin A
- Liver and bacon, fried15.8 mg
- Liver and onions, stewed12 mg
- Bhaji, carrot, potato and pea, with butter1.14 mg
- Liver, calf, fried25.2 mg
- Liver, pig, stewed22.6 mg
- Liver, lamb, fried19.7 mg
- Vitamin A guide