Ir al contenido principal

Moussaka, retail, reheated

Moussaka is a baked dish usually made with meat, vegetables and a sauce topping. These figures describe retail beef and lamb moussaka after reheating, including chilled, frozen and long-life products. It provides protein, fat and carbohydrate. Per 100g, it contains 8.3g of protein, 8.3g of fat and 8.6g of carbohydrate, with an energy content of 586 kJ.

Protein supports the growth and repair of body tissues, while fat and carbohydrate provide energy. Moussaka also contains salt and saturated fat, which are worth noting for people monitoring their intake. Recipes and nutrient content can vary between products, so packaging gives information about a particular product. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

140 kcal

Energía

586 kJ

Grasa

8.3g

of which saturates

2.9g

Carbohydrate

8.6g

of which sugars

2g

Fibra

1.9g

Proteína

8.3g

Sal

0.7g

Alcohol

0g

Agua

71g

Colesterol

26mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

79µg

Vitamina D

0.3µg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.19mg

Niacin (B3)

1.5mg

Vitamin B6

0.15mg

Vitamina B12

1µg

Ácido fólico

8µg

Calcio

75mg

Hierro

0.6mg

Magnesio

77mg

Phosphorus

110mg

Potasio

250mg

Sodio

280mg

Zinc

0.1mg

Cobre

0.12mg

Other types of moussaka

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Moussaka, vegetable, retail

98 kcal

5.9g

4.9g

–

Moussaka, homemade

128 kcal

8.5g

8g

–

Moussaka, vegetable, homemade

133 kcal

4.4g

8.6g

–

About these figures

Values are per 100g of the food as described (8 samples, 4 brands of beef and lamb. 20-23% meat, chilled/frozen/longlife). "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.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente