John Radcliffe Hospital Menu Portal

Typical Nutrition is provided for each dish. The nutrient analyses provided for dishes are for the cooked food as delivered, prior to regeneration. The nutrient analyses is based on averages and take into account losses from cooking, chilling and other processing losses that have occurred within the food-manufacturing environment. Allergen Coding is provided for the 14 food allergens named in the EU Food Information for Consumers Regulations (2011).

John Radcliffe Hospital Menu Portal

Typical Nutrition is provided for each dish. The nutrient analyses provided for dishes are for the cooked food as delivered, prior to regeneration. The nutrient analyses is based on averages and take into account losses from cooking, chilling and other processing losses that have occurred within the food-manufacturing environment. Allergen Coding is provided for the 14 food allergens named in the EU Food Information for Consumers Regulations (2011).

Baked Beans

Each Ptn contains

Energy

403kJ
96kcal

4.8%

Fat

<0.5g

0.69%

Saturates

<0.1g

0.5%

Sugars

6.2g

6.88%

Salt

0.83g

13.83%

of an adult's reference intake

Typical values (as sold) per 100g: Energy 360kJ / 86kcal

Nutritional Information

TYPICAL VALUES	Per 100g	Per Ptn	% RI^* Per Ptn
Energy	360kJ 86kcal	403kJ 96kcal	4.8%
Fat	<0.5g	<0.5g	0.69%
of which Saturates	<0.1g	<0.1g	0.5%
Carbohydrate	14g	16g	6.23%
of which Sugars	5.5g	6.2g	6.88%
Fibre	4g	4g	13.93%
Protein	4g	5g	9.32%
Salt	0.74g	0.83g	13.83%

* Reference Intake of an average adult (8400kJ / 2000kcal)

Ingredient Specification

Baked Beans In Tomato Sauce [Beans (53%), Tomatoes (25%), Water, Sugar, Glucose - Fructose Syrup, Modified Maize Starch, Salt, Onion Powder, Paprika, Flavourings.]