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).
Toggle Menu

Roast Pork in Gravy



Each Ptn contains
Energy
1390kJ
332kcal
16.54%
Fat
10g
14.47%
Saturates
2.8g
14.2%
Sugars
5.3g
5.86%
Salt
1.8g
29.5%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 343kJ / 82kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 343kJ
82kcal
1390kJ
332kcal
16.54%
Fat 2.5g 10g 14.47%
of which Saturates 0.7g 2.8g 14.2%
Carbohydrate 9g 35g 13.55%
of which Sugars 1.3g 5.3g 5.86%
Fibre 0.0g 0.0g 0%
Protein 5g 21g 42.12%
Salt 0.44g 1.8g 29.5%

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

Ingredient Specification
Free From Roast Pork in Gravy [water, potato, cooked formed pork (18%), carrot, peas, vegetable oils (sunflower, rapeseed), modified starch, salt, caramelised sugar, stabilisers (diphosphates, triphosphates, carrageenan), yeast extract, sugar, roast chicken carcass, dextrose, pepper, cornflour, tomato puree, carrot juice concentrate, leek juice concentrate.]