Haggis, boiled
Last updated 4 Nov 2026
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Haggis is a meat product traditionally made from sheep’s offal, oatmeal, fat and seasonings. The figures here describe haggis after boiling. It provides fat, carbohydrate and protein. Per 100g, boiled haggis contains 22g of fat, including 7.6g of saturated fat, along with 11g of protein and 1.9g of salt.
Protein helps maintain muscles and other body tissues. Haggis also provides iron, which is needed to make haemoglobin, the substance in red blood cells that carries oxygen. Its salt and saturated fat content are worth noting for people monitoring these in their diet. Full nutrient figures are provided in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 310 kcal |
Energy | 1292 kJ |
Fat | 22g |
of which saturates | 7.6g |
Carbohydrate | 19g |
of which sugars | Trace |
11g | |
Salt | 1.9g |
Alcohol | 0g |
Water | 46g |
Cholesterol | 91mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
1800µg | |
0.1µg | |
0.41mg | |
Trace | |
0.16mg | |
0.35mg | |
1.5mg | |
0.07mg | |
2µg | |
8µg | |
29mg | |
4.8mg | |
36mg | |
160mg | |
170mg | |
Sodium | 770mg |
1.9mg | |
0.44mg |
About these figures
Values are per 100g of the food as described (8 samples). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.