Vegebanger mix, made up with water, fried in sunflower oil
Dernière mise à jour 4 Nov 2026
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Vegebanger mix is a vegetable-based sausage-style mix, described here after being made up with water and fried in sunflower oil. It mainly provides fat, protein and carbohydrate. Per 100g, the prepared product contains 16g of fat, 15g of protein and 12g of carbohydrate, along with 1.3g of salt. These figures apply to the prepared, fried product rather than the dry mix.
Protein supports the growth and repair of body tissues. The fat content contributes to the energy provided by this food, and its salt content is worth noting for people monitoring their salt intake. Preparation and the amount of oil absorbed during frying can affect the final nutrient content. Full nutrient figures are shown in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 244 kcal |
Energy | 1022 kJ |
Graisse | 16g |
of which saturates | 3.7g |
Carbohydrate | 12g |
of which sugars | 1.4g |
15g | |
Sel | 1.3g |
Eau | 52g |
Cholestérol | 0mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0µg | |
Trace | |
0.13mg | |
0.15mg | |
0.9mg | |
0.15mg | |
20µg | |
61mg | |
3mg | |
53mg | |
150mg | |
400mg | |
Sodium | 530mg |
1.1mg | |
0.22mg | |
9µg |
Other types of vegebanger mix
Food | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
Vegebanger mix, made up with water and egg, fried in sunflower oil | 281 kcal | 18g | 18g | – |
Vegebanger mix, made up with water and egg, fried in vegetable oil | 281 kcal | 18g | 18g | – |
244 kcal | 15g | 16g | – | |
148 kcal | 14g | 5.8g | – | |
180 kcal | 17g | 7.9g | – | |
393 kcal | 37g | 15g | – |
About these figures
Values are per 100g of the food as described (Calculated from 15-324 using 15% weight loss and measured fat uptake). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: As Vegetable Dishes Supplement, 1992 with fatty acid fractions calculated based on proportions from 15-349.