45 %
Vitamin C contributes to the normal function of the immune system, to the reduction of tiredness and fatigue, and to normal collagen formation.
How many calories are in vegetable crumble?
495kcal
in a 300 g serving
165 kcal per 100 g.
Source: UK CoFID 2021, record 15-727. Checked 5 October 2026.
23.7 gFat
14.7 gProtein
5.7 gFibre
45 %Daily vitamin C
What’s in a 300 g serving
More than half of a serving is water. The rest is 58.8 g carbohydrate and 23.7 g fat.
- 23.7 gFat
- 14.7 gProtein
- 58.8 gCarbohydrate
- 5.7 gFibre
- 199 gWater
About average for dishes
Vegetable crumble is 165 kcal per 100 g. The 603 dishes in this database average 180.
Vegetable crumble165
Dishes average180
Low in sugar and salt
Low sugars and low salt by UK labelling rules, per 100 g.
Sugars, per serving12 g
Salt, per serving0.61 g
Vitamins and minerals in vegetable crumble
Nothing reaches the “high in” level, but two of the 19 count as a source, led by vitamin C.
Show all 19 with amounts
Chloride561 mg, 70 %
Vitamin C36 mg, 45 %
Phosphorus273 mg, 39 %
Niacin (vitamin B3)6 mg, 38 %
Vitamin B120.0009 mg, 36 %
Calcium267 mg, 33 %
Thiamin (vitamin B1)0.33 mg, 30 %
Potassium561 mg, 28 %
Folate0.054 mg, 27 %
Manganese0.54 mg, 27 %
Riboflavin (vitamin B2)0.36 mg, 26 %
Pantothenic acid (vitamin B5)1.4 mg, 23 %
Vitamin B60.3 mg, 21 %
Zinc1.8 mg, 18 %
Copper0.15 mg, 15 %
Iron1.8 mg, 13 %
Magnesium45 mg, 12 %
Biotin0.0057 mg, 11 %
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 crumble doesn’t give you. And where to find it.
Only 1.8 % of the selenium reference intake, 3.8 % of the biotin reference intake and 4 % of the magnesium reference intake per 100 g.
Selenium
1.8%in vegetable crumble, per 100 g
Find it inKidney, pig, fried491 % per 100 g
Biotin
3.8%in vegetable crumble, per 100 g
Find it inLiver, chicken, fried432 % per 100 g
Magnesium
4%in vegetable crumble, per 100 g
Find it inCoriander leaves, dried184 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
Or one scoop of Immufix
Every 25 g scoop declares 100 mg of vitamin C, 0.00125 mg of vitamin D and 0.075 mg of selenium, alongside other vitamins and minerals. Vitamin C, vitamin D and selenium contribute to the normal function of the immune system.
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Tracked UK delivery
Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.
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 vitamin C of the 5 here, ahead of curry (tinda gourd and potato).
12mg
9mg
7mg
1mg
0mg
Crumble, vegetable, with white sauce, homemadethis page
Couscous, plain, cooked−12 mg
All values per 100 g, from the same dataset. Differences are against vegetable crumble.
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Questions about vegetable crumble
What the numbers say to the questions people actually search.
How many calories are in a portion of vegetable crumble?
A typical portion (300 g, one serving) gives 495 kcal. Per 100 g the figure is 165 kcal.
Is vegetable crumble a source of chloride?
It is a source of chloride: 187 mg per 100 g, 23 % 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: chloride (187 mg, 23 %), vitamin C (12 mg, 15 %) and phosphorus (91 mg, 13 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-727, Crumble, vegetable, with white sauce, 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: Apple). 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 C.
More dishes
- Curry, almond328 kcal
- Curry, tinda gourd and potato74 kcal
- Laverbread52 kcal
- Risotto, plain184 kcal
- Tarts, bakewell, iced, retail411 kcal
- Bhaji, turnip and onion126 kcal
- All 603 dishes