Broccoli & Leek Bake
Packaged product Sweets and Desserts Happy Pear
Broccoli & Leek Bake contains 129 kcal per 100 g.
Roughly 59% of its calories come from carbohydrates, with 39% from fat and 3% from protein (estimated with general energy factors).
That is less energy than the typical item in sweets and desserts on FoodFactly, where the median is 269 kcal per 100 g across 341 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 129 kcal | |
| Total fat L | 5 g | 6% |
| Saturated fat L | 0.5 g | 3% |
| Sodium L | 480 mg | 21% |
| Total carbohydrates L | 17 g | 6% |
| Dietary fiber L | 3 g | 11% |
| Total sugars L | 2.1 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 0.8 g | 2% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 3%
- Carbohydrates 59%
- Fat 39%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein0.8 gin the lowest quarter of sweets and desserts (median 6 g)
- Fiber3 gin the top quarter of sweets and desserts (median 1.4 g)
- Sugars2.1 gin the lowest quarter of sweets and desserts (median 7.5 g)
- Fat5 gin the lowest quarter of sweets and desserts (median 13.3 g)
- Saturated fat0.5 gin the lowest quarter of sweets and desserts (median 6.1 g)
- Sodium480 mgin the top quarter of sweets and desserts (median 264 mg)
- Protein per 100 kcal0.62 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Happy Pear
- Barcode
- 5099839701245
- Category
- Pies
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Potatoes, Soya Drink [Water, Hulled Soya Beans]. Broccoli (18%), Water, Leeks (7.5%), Rapeseed Oil, Onions, Breadcrumb [Wheat Flour, Yeast, Salt, Flour Treatment Agent (Ascorbic Acid)], Wheat Flour, Wheat Gluten, Garlic Purée, Sea Salt, Coconut Milk, Corn Starch, Rosemary, Vegetable Stock, Nutmeg, White Pepper.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: PotatoRapeseed (canola) oilOnionWheat flourGarlicSaltYeast
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|---|---|---|---|---|
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| cauliflower cheese and broccoli pie Higgidy | 118 | 5.1 g | 11.9 g | 5.2 g |
| M&S -FOOD- Gastro Cotta Milk Celery gastropub INGR Marks & Spencer | 141 | 10.1 g | 9.1 g | 6.9 g |
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Broccoli & Leek Bake?
100 g of Broccoli & Leek Bake has 129 kcal.
How much protein is in Broccoli & Leek Bake?
Broccoli & Leek Bake contains 0.8 g of protein per 100 g (2% of the 50 g Daily Value). About 3% of its calories come from protein. Compared with other sweets and desserts, that is in the lowest quarter (median 6 g).
How many carbs are in Broccoli & Leek Bake?
Broccoli & Leek Bake has 17 g of total carbohydrates per 100 g, including 3 g of fiber and 2.1 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Broccoli & Leek Bake?
Broccoli & Leek Bake contains 5 g of fat per 100 g, of which 0.5 g is saturated (3% of the Daily Value).
How much sodium is in Broccoli & Leek Bake?
100 g contains 480 mg of sodium, 21% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated April 2, 2026. FoodFactly last checked it on November 8, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 5099839701245. License: ODbL 1.0 (Open Food Facts). Source record dated April 2, 2026. Imported November 8, 2026.
Last updated: . Data quality score: 85/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.