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Moussaka, vegetable, retail

Vegetable moussaka is a prepared dish made with vegetables. The figures here describe retail vegetable moussaka cooked in a conventional or microwave oven according to packet directions. It provides carbohydrate, protein and fat, with 8g of carbohydrate, 5.9g of protein and 4.9g of fat per 100g. Its energy content is 410 kJ per 100g.

Protein supports the maintenance and repair of body tissues, while carbohydrate and fat provide energy. This dish also contains salt, which is worth noting for people monitoring their salt intake. Nutrient content can vary between brands and recipes, so product labels may differ from these figures. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

98 kcal

Energía

410 kJ

Grasa

4.9g

Carbohydrate

8g

of which sugars

4.5g

Proteína

5.9g

Sal

0.53g

Alcohol

0g

Agua

75g

Vitamins and minerals per 100g

Nutrient

Per 100g

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.07mg

Niacin (B3)

0.7mg

Vitamin B6

0.18mg

Vitamina B12

Trace

Ácido fólico

12µg

Calcio

76mg

Hierro

1mg

Magnesio

25mg

Phosphorus

100mg

Potasio

330mg

Sodio

210mg

Zinc

0.5mg

Cobre

0.06mg

Other types of moussaka

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Moussaka, vegetable, homemade

133 kcal

4.4g

8.6g

–

Moussaka, retail, reheated

140 kcal

8.3g

8.3g

1.9g

Moussaka, homemade

128 kcal

8.5g

8g

–

About these figures

Values are per 100g of the food as described (7 samples, 3 brands; cooked in conventional and microwave ovens according to packet directions). "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