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Bubble and squeak, fried in sunflower oil, homemade

Bubble and squeak is a dish made from cabbage and potato. The figures here describe a homemade version fried in sunflower oil. It mainly provides carbohydrate and fat, with some fibre and vitamins. Per 100g, it contains 10g of carbohydrate, 9.1g of fat, 1.9g of fibre and 27mg of vitamin C.

Carbohydrate provides energy, while fibre helps support normal bowel function. Vitamin C is needed for normal skin and connective tissue and helps the body absorb iron from plant foods. Frying adds fat and increases the energy content, which is worth noting when monitoring energy intake. The amount of oil and any added salt can vary between homemade recipes. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

128 kcal

Energy

530 kJ

Fat

9.1g

of which saturates

1.1g

Carbohydrate

10g

of which sugars

1.6g

Fibre

1.9g

Protein

1.7g

Salt

0.01g

Alcohol

0g

Water

76g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

27µg

Vitamin D

0µg

Vitamin E

4.6mg

Vitamin C

27mg

Thiamin (B1)

0.18mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.3mg

Vitamin B6

0.07mg

Vitamin B12

0µg

Folate

29µg

Calcium

30mg

Iron

0.39mg

Magnesium

14mg

Phosphorus

31mg

Potassium

283mg

Sodium

3mg

Zinc

0.2mg

Copper

0.05mg

Selenium

1µg

Iodine

1µg

Other types of bubble and squeak

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Bubble and squeak, fried in rapeseed oil, homemade

126 kcal

1.7g

9g

1.9g

About these figures

Values are per 100g of the food as described (Fried cabbage and potato. Recipe from Wiles et al, 1980). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

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

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published