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).

Ready Brek

Each Ptn contains

Energy

469kJ
112kcal

5.59%

Fat

2.6g

3.73%

Saturates

0.4g

1.8%

Sugars

<0.5g

0.33%

Salt

<0.01g

0.17%

of an adult's reference intake

Typical values (as sold) per 100g: Energy 1565kJ / 374kcal

Nutritional Information

TYPICAL VALUES	Per 100g	Per Ptn	% RI^* Per Ptn
Energy	1565kJ 374kcal	469kJ 112kcal	5.59%
Fat	8.7g	2.6g	3.73%
of which Saturates	1.2g	0.4g	1.8%
Carbohydrate	58g	17g	6.69%
of which Sugars	1.0g	<0.5g	0.33%
Fibre	8g	2g	7.9%
Protein	12g	4g	7.2%
Salt	0.03g	<0.01g	0.17%

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

Contains Cereals containing Gluten

Ingredient Specification

Ready Brek [Wholegrain Rolled OATS (60%), Wholegrain OAT Flour (38%), Calcium, Niacin, Iron, Riboflavin (B2), Vitamin B6, Thiamin (B1), Folic Acid, Vitamin D, Vitamin B12.]

Ready Brek

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