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).
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Salad Cream



Each Ptn contains
Energy
124kJ
30kcal
1.48%
Fat
2.2g
3.19%
Saturates
0.5g
2.5%
Sugars
1.2g
1.33%
Salt
0.15g
2.5%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 1243kJ / 297kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 1243kJ
297kcal
124kJ
30kcal
1.48%
Fat 22g 2.2g 3.19%
of which Saturates 5.0g 0.5g 2.5%
Carbohydrate 23g 2g 0.88%
of which Sugars 12g 1.2g 1.33%
Fibre 0g 0g 0.1%
Protein 1g 0g 0.22%
Salt 1.5g 0.15g 2.5%

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

Ingredient Specification
Coronet Salad Cream Portions [Water, Glucose-Fructose Syrup, Rapeseed Oil, Modified Potato Starch, Acidity Regulator: Acetic Acid; Salt, Free Range Dried EGG Yolk, MUSTARD Flour, Stabiliser: Xanthan Gum; Preservative: Potassium Sorbate; Colour: Riboflavin.]