Pular para o conteúdo principal

Moussaka, retail, reheated

Moussaka is a baked dish usually made with meat, vegetables and a sauce topping. These figures describe retail beef and lamb moussaka after reheating, including chilled, frozen and long-life products. It provides protein, fat and carbohydrate. Per 100g, it contains 8.3g of protein, 8.3g of fat and 8.6g of carbohydrate, with an energy content of 586 kJ.

Protein supports the growth and repair of body tissues, while fat and carbohydrate provide energy. Moussaka also contains salt and saturated fat, which are worth noting for people monitoring their intake. Recipes and nutrient content can vary between products, so packaging gives information about a particular product. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

140 kcal

Energy

586 kJ

Gordura

8.3g

of which saturates

2.9g

Carbohydrate

8.6g

of which sugars

2g

Fibra

1.9g

Proteína

8.3g

Sal

0.7g

Álcool

0g

Água

71g

Colesterol

26mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

79µg

Vitamina D

0.3µg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.19mg

Niacin (B3)

1.5mg

Vitamina B6

0.15mg

Vitamina B12

1µg

Ácido Fólico

8µg

Cálcio

75mg

Ferro

0.6mg

Magnésio

77mg

Phosphorus

110mg

Potássio

250mg

Sódio

280mg

Zinco

0.1mg

Copper

0.12mg

Other types of moussaka

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Moussaka, vegetable, retail

98 kcal

5.9g

4.9g

–

Moussaka, homemade

128 kcal

8.5g

8g

–

Moussaka, vegetable, homemade

133 kcal

4.4g

8.6g

–

About these figures

Values are per 100g of the food as described (8 samples, 4 brands of beef and lamb. 20-23% meat, chilled/frozen/longlife). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

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

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente