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
2410kJ
576kcal
28.69%
Fat
18g
26.23%
Saturates
6.1g
30.6%
Sugars
1.8g
2%
Salt
3.6g
60%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 669kJ / 160kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 669kJ
160kcal
2410kJ
576kcal
28.69%
Fat 5.1g 18g 26.23%
of which Saturates 1.7g 6.1g 30.6%
Carbohydrate 19g 68g 26.03%
of which Sugars <0.5g 1.8g 2%
Fibre 2g 7g 24%
Protein 9g 32g 63.36%
Salt 1.0g 3.6g 60%

* 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.]