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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Chicken & Sweetcorn Bake



Each Ptn contains
Energy
979kJ
234kcal
11.66%
Fat
8.1g
11.57%
Saturates
3.4g
16.9%
Sugars
5.2g
5.76%
Salt
1.1g
18.67%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 435kJ / 104kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 435kJ
104kcal
979kJ
234kcal
11.66%
Fat 3.6g 8.1g 11.57%
of which Saturates 1.5g 3.4g 16.9%
Carbohydrate 10g 22g 8.31%
of which Sugars 2.3g 5.2g 5.76%
Fibre 0.0g 0.0g 0%
Protein 8g 18g 36%
Salt 0.50g 1.1g 18.67%

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

Ingredient Specification
Chicken & Sweetcorn Bake [water, cooked chicken (25%), potato, sweetcorn (8%), onion, leek, dried milk, wheat flour (with calcium carbonate, niacin, iron, folic acid, thiamin), cream (milk), modified starch, vegetable oils (sunflower, rapeseed), butter (milk), salt, onion powder, dextrose, starch, garlic, dried parsley, roast chicken carcass, yeast extract, dried oregano, dried sage, extra virgin olive oil, sugar, cornflour, tomato paste, yeast, carrot juice concentrate, leek juice concentrate.]