Calories in bouillabaisse: 139 kcal per 100 g

What’s in a 250 g bowl

More than half of a bowl is water. The rest is 28.3 g protein and 26.3 g fat.

26.3 gFat

28.3 gProtein

5 gCarbohydrate

1 gFibre

188 gWater

2 gMinerals and the rest

26.3 gFat
28.3 gProtein
5 gCarbohydrate
1 gFibre
188 gWater
2 gMinerals and the rest

About average for sauces, soups and condiments

Bouillabaisse is 139 kcal per 100 g. The 92 sauces, soups and condiments in this database average 154.

Bouillabaisse139

Sauces, soups and condiments average154

Low in sugar and salt

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

Sugars, per bowl4.3 g

Salt, per bowl0.34 g

Vitamins and minerals in bouillabaisse

Nothing reaches the “high in” level, but two of the 11 count as a source, led by phosphorus.

52 %

Phosphorus

363 mg in a 250 g bowl

10th of 91 sauces, soups and condiments

Phosphorus contributes to normal energy-yielding metabolism and to the maintenance of normal bones and teeth.

Chloride363 mg45 %

Potassium580 mg29 %

Copper0.15 mg15 %

Iron2 mg14 %

Magnesium37.5 mg10 %

Show all 11 with amounts

Phosphorus363 mg, 52 %

Chloride363 mg, 45 %

Potassium580 mg, 29 %

Copper0.15 mg, 15 %

Iron2 mg, 14 %

Magnesium37.5 mg, 10 %

Zinc1 mg, 10 %

Calcium72.5 mg, 9.1 %

Manganese0.13 mg, 6.3 %

Vitamin D0.00025 mg, 5 %

Vitamin C2.5 mg, 3.1 %

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

What bouillabaisse doesn’t give you. And where to find it.

Only 1.3 % of the vitamin C reference intake, 2 % of the vitamin D reference intake and 4 % of the zinc reference intake per 100 g.

Vitamin C

1.3%in bouillabaisse, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Vitamin D

2%in bouillabaisse, per 100 g

Find it inBloater, grilled500 % per 100 g

Zinc

4%in bouillabaisse, per 100 g

Find it inOysters, raw592 % per 100 g

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

Bouillabaisse against other sauces, soups and condiments

Bouillabaisse comes second for phosphorus here, just behind sauce (dry, casserole mix).

210mg

145mg

126mg

61mg

41mg

40mg

Sauce, dry, casserole mix+65 mg

Bouillabaisse, homemadethis page

Sauce, pasta, carbonara type−19 mg

Dressing, blue cheese−84 mg

Soup, chicken, cream of, canned, condensed−104 mg

Soup, lentil, canned−105 mg

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

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Questions about bouillabaisse

What the numbers say to the questions people actually search.

How many calories are in a portion of bouillabaisse?

A typical portion (250 g, one bowl) gives 348 kcal. Per 100 g the figure is 139 kcal.

Is bouillabaisse a source of phosphorus?

It is a source of phosphorus: 145 mg per 100 g, 21 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Are these figures exact for bouillabaisse?

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 bouillabaisse have most of?

By share of the daily reference intake: phosphorus (145 mg, 21 %), chloride (145 mg, 18 %) and potassium (232 mg, 12 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 17-770, Bouillabaisse, 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 bowl is 250 g, one bowl, the usual UK portion for sauces, soups and condiments. 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 92 sauces, soups and condiments 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: Chicken Broth Soup). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.