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).
Toggle Menu

Red Lentil Broth



Each Ptn contains
Energy
428kJ
102kcal
5.09%
Fat
3.6g
5.2%
Saturates
0.3g
1.4%
Sugars
2.1g
2.33%
Salt
0.62g
10.33%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 305kJ / 73kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 305kJ
73kcal
428kJ
102kcal
5.09%
Fat 2.6g 3.6g 5.2%
of which Saturates 0.2g 0.3g 1.4%
Carbohydrate 9g 13g 4.95%
of which Sugars 1.5g 2.1g 2.33%
Fibre 0.0g 0.0g 0%
Protein 3g 4g 7.28%
Salt 0.44g 0.62g 10.33%

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

Ingredient Specification
Red Lentil Broth [water, potato, lentils (8%), carrot, onion, swede, celery, parsnip, rapeseed oil, modified starch, yeast extract, salt, tomato puree, cornflour, dried onion, dried leek, garlic, sugar, dried carrot, pepper, ground cumin, dried tomato, ground turmeric, dried thyme, ground bay leaf.]