36 %
Vitamin A is below the 15 % “source of” level in vegetables, so no function line applies.
How many calories are in fried vegetables?
156kcal
in a 300 g serving
52 kcal per 100 g.
Source: UK CoFID 2021, record 15-364, 10 analysed samples. Checked 5 October 2026.
12.3 gFat
5.4 gProtein
6.3 gFibre
36 %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.
- 12.3 gFat
- 5.4 gProtein
- 6.3 gCarbohydrate
- 6.3 gFibre
- 264 gWater
- 5.4 gMinerals and the rest
Below average for dishes
Vegetables are 52 kcal per 100 g. The 603 dishes in this database average 180.
Vegetables52
Dishes average180
Low in sugar
0.2 g of sugars per 100 g; the UK “low sugars” line is 5 g.
Sugars, per serving0.6 g
Salt, per serving3 g
Vitamins and minerals in vegetables
One of the 21 reach the “high in” level: vitamin A.
Only a trace
- Selenium
None recorded
- Vitamin D
- Vitamin B12
Show all 21 with amounts
Chloride1848 mg, 231 %
Vitamin A0.288 mg, 36 %
Vitamin E3.8 mg, 32 %
Riboflavin (vitamin B2)0.39 mg, 28 %
Iron2.9 mg, 21 %
Biotin0.0099 mg, 20 %
Potassium357 mg, 18 %
Manganese0.33 mg, 17 %
Pantothenic acid (vitamin B5)0.9 mg, 15 %
Copper0.15 mg, 15 %
Phosphorus96 mg, 14 %
Niacin (vitamin B3)2.1 mg, 13 %
Vitamin B60.15 mg, 11 %
Thiamin (vitamin B1)0.09 mg, 8.2 %
Vitamin C6 mg, 7.5 %
Magnesium27 mg, 7.2 %
Zinc0.6 mg, 6 %
Calcium39 mg, 4.9 %
Folate0.009 mg, 4.5 %
Vitamin Dnone recorded
Vitamin B12none recorded
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 vegetables don’t give you. And where to find it.
No recorded vitamin D or selenium, and only 2 % of the zinc reference intake per 100 g.
Vitamin D
0mgin vegetables
Find it inBloater, grilled500 % per 100 g
Selenium
Tracein vegetables
Find it inKidney, pig, fried491 % per 100 g
Zinc
2%in vegetables, per 100 g
Find it inOysters, raw592 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Vegetables against other dishes
Vegetables come second for vitamin A here, just behind bhaji (vegetable, with butter).
0.74mg
0.096mg
0.058mg
0.032mg
0.021mg
0.017mg
Bhaji, vegetable, with butter+0.644 mg
Vegetables, stir-fried, takeawaythis page
Spaghetti bolognese−0.038 mg
Salmon en croute, retail−0.064 mg
Fishcakes, cod−0.075 mg
Pie, steak and kidney, double crust−0.079 mg
All values per 100 g, from the same dataset. Differences are against vegetables.
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Questions about vegetables
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of vegetables?
A typical portion (300 g, one serving) gives 156 kcal. Per 100 g the figure is 52 kcal.
Is vegetables high in chloride?
Yes. Vegetables, stir-fried, takeaway have 616 mg chloride per 100 g, 77 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals do vegetables have most of?
By share of the daily reference intake: chloride (616 mg, 77 %), vitamin A (0.096 mg, 12 %) and vitamin E (1.3 mg, 11 %) per 100 g.
Are vegetables a good source of protein?
Vegetables, stir-fried, takeaway have 1.8 g protein per 100 g, 13 % 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 15-364, Vegetables, stir-fried, takeaway, 10 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: Reviewed 2013. Aspland and James Ltd, 1997 'Nutrient analysis of ethnic and takeaway foods' Food Surveillance Information Sheet No.147. Fatty acids as Fatty Acids Supplement 15-354. 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 A.
More dishes
- Curry, pigeon pea dahl and tomato56 kcal
- Kheema, lamb178 kcal
- Pate, tuna312 kcal
- Quiche, mushroom278 kcal
- Stew, Irish107 kcal
- Bhaji, mushroom168 kcal
- All 603 dishes