Vegebanger mix, made up with water and egg
अंतिम अद्यतन 4 Nov 2026
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Vegebanger mix is a vegetarian sausage-style mixture, described here after preparation with water and egg according to packet directions. It provides protein, carbohydrate and fat. Per 100g, the prepared mixture contains 17g of protein, 11g of carbohydrate, 7.9g of fat and 1.4g of salt. These figures apply to the made-up mixture rather than the dry product.
Protein supports the growth and repair of body tissues, while carbohydrate and fat provide energy. The salt content is worth noting for people monitoring their salt intake. The prepared mixture also contains saturated fat, which may be relevant to those monitoring this part of their diet. Full nutrient figures are given in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 180 kcal |
Energy | 759 kJ |
Fat | 7.9g |
of which saturates | 3g |
Carbohydrate | 11g |
of which sugars | 1.3g |
17g | |
नमक | 1.4g |
Water | 59g |
कोलेस्ट्रॉल | 68mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0.3µg | |
Trace | |
0.18mg | |
0.23mg | |
0.9mg | |
0.22mg | |
52µg | |
69mg | |
3.2mg | |
53mg | |
180mg | |
400mg | |
सोडियम | 540mg |
1.3mg | |
0.23mg | |
10µg |
Other types of vegebanger mix
भोजन | 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 | – |
148 kcal | 14g | 5.8g | – | |
244 kcal | 15g | 16g | – | |
244 kcal | 15g | 16g | – | |
393 kcal | 37g | 15g | – |
About these figures
Values are per 100g of the food as described (Calculated from 15-323 made up with water and egg according to packet directions). "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These figures come from an older part of the dataset that is no longer updated.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.