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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Tuna Bake



Each Ptn contains
Energy
1479kJ
353kcal
17.6%
Fat
15g
21.17%
Saturates
6.8g
34.2%
Sugars
14g
15.2%
Salt
1.1g
19%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 389kJ / 93kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 389kJ
93kcal
1479kJ
353kcal
17.6%
Fat 3.9g 15g 21.17%
of which Saturates 1.8g 6.8g 34.2%
Carbohydrate 8g 30g 11.69%
of which Sugars 3.6g 14g 15.2%
Fibre 1g 4g 13.93%
Protein 6g 22g 44.08%
Salt 0.30g 1.1g 19%

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

Ingredient Specification
SFS Tuna Bake Level 6 [Carrot (26%), Water, Skipjack Tuna (18%) (FISH), Potato (13%), Whole MILK, Tomato Paste, Onion, Double Cream (3%) (MILK), Thickener: Modified Maize Starch, Béchamel Powder (Whey Powder (MILK), Skimmed MILK Powder, Vegetable Oils (Palm, Fully Hydrogenated Coconut), Thickener: Modified Starch, Salt, Firming Agents: E339ii; E450iii; E516, Gelling Agent: E401, Sugar, Spices, Colour: E160a), Vegetable Oil Spread (Rapeseed Oil, Hydrogenated Rapeseed Oil, Salt, Emulsifier: E322, Flavouring, Colour: E160a), Cheese Powder (Cheese (MILK), Whey Powder (MILK), Emulsifying Salt: E339, Salt), Rapeseed Oil, Garlic Puree, Parsley, Salt, Black Pepper, White Pepper.]