Calories in canned vegetable crumble: 170 kcal

What’s in a 300 g serving

More than half of a serving is water. The rest is 54.3 g carbohydrate and 29.1 g fat.

29.1 gFat

10.8 gProtein

54.3 gCarbohydrate

8.4 gFibre

195 gWater

2.4 gMinerals and the rest

29.1 gFat
10.8 gProtein
54.3 gCarbohydrate
8.4 gFibre
195 gWater
2.4 gMinerals and the rest

About average for dishes

Vegetable crumble is 170 kcal per 100 g. The 603 dishes in this database average 180.

Vegetable crumble170

Dishes average180

Low in sugar and salt

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

Sugars, per serving15 g

Salt, per serving0.52 g

Vitamins and minerals in vegetable crumble

Nothing reaches the “high in” level, but three of the 18 count as a source, led by manganese.

72 %

Manganese

1.4 mg in a 300 g serving

87th of 520 dishes

Manganese contributes to normal energy-yielding metabolism, to the maintenance of normal bones and to the protection of cells from oxidative stress.

Chloride573 mg72 %

Potassium966 mg48 %

Thiamin (vitamin B1)0.48 mg44 %

Niacin (vitamin B3)6.9 mg43 %

Copper0.39 mg39 %

None recorded

Vitamin B12

Show all 18 with amounts

Manganese1.4 mg, 72 %

Chloride573 mg, 72 %

Potassium966 mg, 48 %

Thiamin (vitamin B1)0.48 mg, 44 %

Niacin (vitamin B3)6.9 mg, 43 %

Copper0.39 mg, 39 %

Vitamin B60.54 mg, 39 %

Phosphorus237 mg, 34 %

Vitamin C27 mg, 34 %

Iron3.2 mg, 23 %

Magnesium84 mg, 22 %

Folate0.042 mg, 21 %

Pantothenic acid (vitamin B5)1 mg, 17 %

Zinc1.5 mg, 15 %

Riboflavin (vitamin B2)0.18 mg, 13 %

Calcium78 mg, 9.8 %

Selenium0.003 mg, 5.5 %

Vitamin B12none recorded

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

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

No recorded vitamin B12, and only 1.8 % of the selenium reference intake and 4.3 % of the riboflavin reference intake per 100 g.

Selenium

1.8%in vegetable crumble, per 100 g

Find it inKidney, pig, fried491 % per 100 g

Vitamin B12

0mgin vegetable crumble

Find it inLiver, ox, raw4400 % per 100 g

Riboflavin (vitamin B2)

4.3%in vegetable crumble, per 100 g

Find it inLiver, lamb, fried404 % per 100 g

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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 crumble against other dishes

Per 100 g, vegetable crumble has the most manganese of the 6 here, ahead of bhaji (karela, with vegetable oil).

0.5mg

0.4mg

0.3mg

0.1mg

Crumble, vegetable, with tinned tomatoes, wholemeal, homemadethis page

Bhaji, karela, with vegetable oil−0.1 mg

Sandwich, white bread, bacon, lettuce and tomato−0.2 mg

Pastichio−0.3 mg

Pie, turkey, single crust−0.3 mg

Bhaji, potato and onion−0.4 mg

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

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Questions about vegetable crumble

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of vegetable crumble?

A typical portion (300 g, one serving) gives 510 kcal. Per 100 g the figure is 170 kcal.

Is vegetable crumble a source of manganese?

It is a source of manganese: 0.48 mg per 100 g, 24 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Are these figures exact for vegetable crumble?

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 crumble have most of?

By share of the daily reference intake: manganese (0.48 mg, 24 %), chloride (191 mg, 24 %) and potassium (322 mg, 16 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-730, Crumble, vegetable, with tinned tomatoes, wholemeal, 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: Canned Tomatoes). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.