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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Provencale Vegetable Bake



Each Ptn contains
Energy
1292kJ
309kcal
15.38%
Fat
8.7g
12.43%
Saturates
0.9g
4.35%
Sugars
10g
11.12%
Salt
1.1g
18%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 297kJ / 71kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 297kJ
71kcal
1292kJ
309kcal
15.38%
Fat 2.0g 8.7g 12.43%
of which Saturates 0.2g 0.9g 4.35%
Carbohydrate 10g 43g 16.4%
of which Sugars 2.3g 10g 11.12%
Fibre 0.0g 0.0g 0%
Protein 3g 11g 22.62%
Salt 0.25g 1.1g 18%

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

Ingredient Specification
Free From Provencale Veg Bake [potato, courgette (17%), haricot beans (11%), water, green beans, peas, tomato (6%), red peppers (6%), broccoli, tomato paste (2.5%), vegetable oils (rapeseed, sunflower), modified starch, dextrose, salt, white wine vinegar, sugar, yeast extract, cornflour, dried carrot, basil, dried tomato, pepper, dried oregano, ground turmeric, cane molasses, dried thyme, ground bay leaf.]