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Chilli, Quorn, homemade

Homemade Quorn chilli is a cooked dish made with Quorn, a meat substitute based on mycoprotein. The figures supplied describe a homemade recipe rather than a packaged product. It provides protein, carbohydrate and fat. Per 100g, it contains 5.3g of protein, 6.9g of carbohydrate and 3.6g of fat, with an energy content of 350 kJ.

Protein is needed for the growth and repair of body tissues, while carbohydrate and fat provide energy. The salt, saturated fat and energy content of homemade chilli can vary with the ingredients and amounts used. These are relevant considerations for people monitoring their intake. Full nutrient figures for this recipe are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

83 kcal

Energy

350 kJ

Graisse

3.6g

of which saturates

0.39g

Carbohydrate

6.9g

of which sugars

3.5g

Protéines

5.3g

Sel

0.25g

Eau

80g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

45µg

Vitamine D

0µg

Vitamine E

1.3mg

Vitamine C

10mg

Thiamin (B1)

0.12mg

Riboflavin (B2)

0.11mg

Niacin (B3)

0.6mg

Vitamine B6

0.11mg

Vitamine B12

0.1µg

Folate

12µg

Calcium

25mg

Fer

0.76mg

Magnésium

21mg

Phosphorus

94mg

Potassium

211mg

Sodium

101mg

Zinc

2.1mg

Copper

0.08mg

Other types of chilli

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chilli, bean and lentil, homemade

92 kcal

5.3g

2.5g

–

Chilli, vegetable, homemade

49 kcal

2.5g

0.8g

–

Chilli, vegetable, retail

70 kcal

4g

2.1g

–

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 3 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine