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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Jerk Chicken



Each Ptn contains
Energy
6025kJ
1440kcal
71.73%
Fat
0.0g
0%
Saturates
0.0g
0%
Sugars
18g
20.4%
Salt
0.0g
0%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 1674kJ / 400kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 1674kJ
400kcal
6025kJ
1440kcal
71.73%
Fat 0.0g 0.0g 0%
of which Saturates 0.0g 0.0g 0%
Carbohydrate 160g 576g 221.54%
of which Sugars 5.1g 18g 20.4%
Fibre 2g 7g 24%
Protein 0.0g 0.0g 0%
Salt 0.0g 0.0g 0%

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

Ingredient Specification
SFS Jerk Chicken [Rice (38%), smoked chicken (28%), water, wheat flour (with calcium, iron, niacin, thiamin), onions, red kidney beans (4%), jerk paste (scotch bonnet, cayenne peppers, thyme, cane sugar), herbs & spices in variable proportions (paprika, garlic, ginger, celery, cumin seed, chilli & mustard flour), black pepper, salt, coconut cream.]