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Bubble and squeak, fried in rapeseed oil, homemade

Bubble and squeak is a dish of cabbage and potato. The figures here describe a homemade version fried in rapeseed oil. Its main energy-providing nutrients are carbohydrate and fat. Per 100g, it provides 10g of carbohydrate, 9g of fat, 1.9g of fibre and 28mg of vitamin C.

Carbohydrate provides energy, while fibre helps support normal bowel function. Vitamin C is needed for normal skin and connective tissue and helps the body absorb iron from plant foods. Frying adds fat, so the amount of oil used affects the energy content. Added salt also changes the salt content, which is worth noting when comparing homemade recipes. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

126 kcal

Energy

525 kJ

Fat

9g

of which saturates

0.62g

Carbohydrate

10g

of which sugars

1.6g

Fibre

1.9g

Proteine

1.7g

Sale

0.01g

Alcol

0g

Acqua

76g

Colesterolo

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

27µg

Vitamina D

0µg

Vitamina E

2.1mg

Vitamina C

28mg

Thiamin (B1)

0.18mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.3mg

Vitamina B6

0.07mg

Vitamina B12

0µg

Folato

30µg

Calcio

31mg

Ferro

0.39mg

Magnesio

14mg

Phosphorus

31mg

Potassio

282mg

Sodio

3mg

Zinco

0.2mg

Copper

0.05mg

Selenio

1µg

Iodio

1µg

Other types of bubble and squeak

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Bubble and squeak, fried in sunflower oil, homemade

128 kcal

1.7g

9.1g

1.9g

About these figures

Values are per 100g of the food as described (Fried cabbage and potato. Recipe from Wiles et al, 1980). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 3 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente