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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Tomato Red Pepper & Lentil Soup



Each Ptn contains
Energy
471kJ
112kcal
5.6%
Fat
4.5g
6.43%
Saturates
0.3g
1.5%
Sugars
4.1g
4.5%
Salt
0.87g
14.5%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 314kJ / 75kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 314kJ
75kcal
471kJ
112kcal
5.6%
Fat 3.0g 4.5g 6.43%
of which Saturates 0.2g 0.3g 1.5%
Carbohydrate 9g 13g 5.08%
of which Sugars 2.7g 4.1g 4.5%
Fibre 0.0g 0.0g 0%
Protein 3g 4g 8.1%
Salt 0.58g 0.87g 14.5%

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

Ingredient Specification
Tomato Red Pepper & Lentil Soup [water, tomato (22%), red peppers (11%), lentils (8%), onion, rapeseed oil, tomato puree, modified starch, salt, sugar, cornflour, yeast extract, dried onion, dried leek, basil, dried carrot, garlic, pepper, dried tomato, ground turmeric, dried thyme, ground bay leaf.]