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).

Fried Egg

Each Ptn contains

Energy

500kJ
120kcal

5.96%

Fat

10g

14.47%

Saturates

1.8g

8.85%

Sugars

<0.5g

0%

Salt

0.22g

3.67%

of an adult's reference intake

Typical values (as sold) per 100g: Energy 807kJ / 193kcal

Nutritional Information

TYPICAL VALUES	Per 100g	Per Ptn	% RI^* Per Ptn
Energy	807kJ 193kcal	500kJ 120kcal	5.96%
Fat	16g	10g	14.47%
of which Saturates	2.9g	1.8g	8.85%
Carbohydrate	0g	0g	0%
of which Sugars	<0.5g	<0.5g	0%
Fibre	0g	0g	0%
Protein	12g	7g	14.36%
Salt	0.35g	0.22g	3.67%

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

Ingredient Specification

Medium Fresh Eggs [Hens EGGS], 3663 Extended Life Veg Oil [Refined rapeseed oil, anti-foamingagent dimethylpolysiloxane.]

Fried Egg

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