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).

Poached Egg

Each Ptn contains

Energy

316kJ
75kcal

3.76%

Fat

5.1g

7.34%

Saturates

1.4g

7.2%

Sugars

<0.5g

0.010%

Salt

0.22g

3.67%

of an adult's reference intake

Typical values (as sold) per 100g: Energy 531kJ / 127kcal

Nutritional Information

TYPICAL VALUES	Per 100g	Per Ptn	% RI^* Per Ptn
Energy	531kJ 127kcal	316kJ 75kcal	3.76%
Fat	8.6g	5.1g	7.34%
of which Saturates	2.4g	1.4g	7.2%
Carbohydrate	0g	0g	0.03%
of which Sugars	<0.5g	<0.5g	0.010%
Fibre	0g	0g	0%
Protein	12g	7g	14.38%
Salt	0.37g	0.22g	3.67%

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

Ingredient Specification

Medium Fresh Eggs [Hens EGGS], Malt Vinegar [(BARLEY) Malt Vinegar, Spirit Vinegar, Acidity Regulator: Acetic Acid]

Poached Egg

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