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Bubble and squeak, fried in sunflower oil, homemade

Bubble and squeak is a dish made from cabbage and potato. The figures here describe a homemade version fried in sunflower oil. It mainly provides carbohydrate and fat, with some fibre and vitamins. Per 100g, it contains 10g of carbohydrate, 9.1g of fat, 1.9g of fibre and 27mg 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 and increases the energy content, which is worth noting when monitoring energy intake. The amount of oil and any added salt can vary between homemade recipes. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

128 kcal

Energía

530 kJ

Grasa

9.1g

of which saturates

1.1g

Carbohydrate

10g

of which sugars

1.6g

Fibra

1.9g

Proteína

1.7g

Sal

0.01g

Alcohol

0g

Agua

76g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

27µg

Vitamina D

0µg

Vitamina E

4.6mg

Vitamina C

27mg

Thiamin (B1)

0.18mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.3mg

Vitamin B6

0.07mg

Vitamina B12

0µg

Ácido fólico

29µg

Calcio

30mg

Hierro

0.39mg

Magnesio

14mg

Phosphorus

31mg

Potasio

283mg

Sodio

3mg

Zinc

0.2mg

Cobre

0.05mg

Selenio

1µg

Iodine

1µg

Other types of bubble and squeak

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Bubble and squeak, fried in rapeseed oil, homemade

126 kcal

1.7g

9g

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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente