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Traditional Jewish baked casserole, usually made with noodles or potatoes.
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Kugel (120 g) has 216 calories. That works out to 180 calories per 100 g. It contains 32.4 g of carbs, 5.4 g of protein, 7.2 g of fat and 1.4 g of fiber. Its 7.2 µg of Selenium covers 13% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 120 g
216
KCAL / 120G
Carbs
32.4g
· 12% DV
Protein
5.4g
· 11% DV
Fat
7.2g
· 9% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 10% · Fat 30%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 216 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0.06 g | |
| Sodium | 252 mg | 11% |
| Total carbohydrate | 32.4 g | 12% |
| Fiber | 1.4 g | 5% |
| Protein | 5.4 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 216 kcal |
| 1 slice (thin) | 60 g | 108 kcal |
| 1 piece (small) | 80 g | 144 kcal |
| 100 g | 100 g | 180 kcal |
| 1 slice (thick) | 100 g | 180 kcal |
| 1 serving (medium) | 150 g | 270 kcal |
| 1 piece (large) | 180 g | 324 kcal |
| 1 serving (large) | 220 g | 396 kcal |
| 1 piece (jumbo) | 250 g | 450 kcal |
Calculated from 180 calories per 100 g.
Kugel is a baked casserole from Ashkenazi Jewish cuisine, commonly made with noodles or potatoes. Depending on the recipe, it can be sweet or savory and served as a side dish or a dessert.
Kugel can be either. Sweet noodle kugel is often served as a dessert or part of a holiday meal, while savory potato kugel is more commonly served as a side dish.
Kugel’s flavor depends on its ingredients. Sweet noodle kugel can taste creamy, gently spiced, and custardy, while potato kugel is savory, with a crisp browned top and a soft center.
Noodle kugel is usually made with egg noodles, eggs, and a dairy ingredient such as cottage cheese or sour cream. Sweet versions may also include sugar, cinnamon, raisins, or other dried fruit.
Noodle kugel uses cooked noodles and is often sweet or creamy; potato kugel uses grated potatoes and is usually savory. Potato kugel tends to have a crisp crust and a denser texture.
Kugel is served hot, warm, or at room temperature, depending on the recipe and occasion. Chilling can make some noodle kugels easier to cut into neat portions, while potato kugel is often served warm.
Savory potato kugel pairs well with roasted meat, chicken, or vegetables. Sweet noodle kugel can be served on its own as a dessert or alongside other dishes at a Jewish holiday meal.
Yes, kugel can be baked ahead and reheated before serving. Let it cool, cover it, and refrigerate it; warming it in the oven helps restore a pleasing texture better than serving it straight from the fridge.
To keep kugel moist, avoid overbaking it and cover it while reheating. For noodle kugel, a creamy mixture helps; for either type, storing leftovers in a tightly covered container limits moisture loss.
Yes, kugel can be frozen after baking and cooling. Wrap portions tightly to limit freezer burn, then thaw them in the refrigerator and reheat until hot; the texture may be a little softer after thawing.
Vitamins
B1
0.13mg · 11% DV
Biotin
3µg · 10% DV
B12
0.22µg · 9% DV
B5
0.42mg · 8% DV
Minerals
Selenium
7.2µg · 13% DV
Phosphorus
78mg · 11% DV
Sodium
252mg · 11% DV
Copper
0.08mg · 9% DV
Potassium ⭐
132mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 216 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Kugel is a baked casserole from Ashkenazi Jewish cooking, commonly made with egg noodles or potatoes bound with eggs. Noodle kugel can be sweet, often with a soft, custardy texture, while potato kugel is usually savoury, with a crisp top and a tender centre. Recipes vary between families, so it may arrive as a side dish or, in its sweeter form, as part of a festive meal.
It is often served alongside a roast or other dishes for Shabbat and Jewish holidays; sweet kugel also works as a teatime slice. Nutritionally, it is mainly a carbohydrate-rich bake, with about 4.5 g of protein per 100 g. Pair a savoury portion with a green salad or vegetables for a more balanced plate, or choose a smaller slice when serving it alongside other filling dishes.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.52g
MONOUNSATURATED
2.64g
POLYUNSATURATED
1.32g
Omega 6:3 ratio 42:1
Above the ideal 4:1 (42:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.