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Toad in the hole, homemade

Toad in the hole is a dish of sausages baked in batter. These figures describe a homemade recipe. Its main nutrients include fat, carbohydrate and protein. Per 100g, it provides 18g of fat, 20g of carbohydrate and 12g of protein. The fat content includes 6.6g of saturated fat.

Protein supports the maintenance and repair of body tissues, while fat and carbohydrate provide energy. The saturated fat and salt content are worth noting for people monitoring these in their diet. Nutrient amounts can vary with the sausages, batter ingredients and cooking fat used. Full nutritional figures for this recipe are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

285 kcal

Energy

1190 kJ

Graisse

18g

of which saturates

6.6g

Carbohydrate

20g

of which sugars

3.3g

Fibre

2.4g

Protéines

12g

Sel

0.84g

Eau

47g

Cholestérol

95mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

26µg

Vitamine D

1.1µg

Vitamine E

0.77mg

Vitamine C

3mg

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.19mg

Niacin (B3)

1.9mg

Vitamine B6

0.11mg

Vitamine B12

1.2µg

Folate

10µg

Calcium

126mg

Fer

1.1mg

Magnésium

17mg

Phosphorus

186mg

Potassium

201mg

Sodium

334mg

Zinc

1mg

Copper

0.08mg

Sélénium

8µg

Iodine

22µg

Other types of toad in the hole

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Toad in the hole, made with skimmed milk and reduced fat sausages, homemade

175 kcal

14g

5.2g

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.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine