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 Curry



Each Ptn contains
Energy
1972kJ
471kcal
23.47%
Fat
0.0g
0%
Saturates
0.0g
0%
Sugars
24g
26.6%
Salt
0.0g
0%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 519kJ / 124kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 519kJ
124kcal
1972kJ
471kcal
23.47%
Fat 0.0g 0.0g 0%
of which Saturates 0.0g 0.0g 0%
Carbohydrate 118g 448g 172.46%
of which Sugars 6.3g 24g 26.6%
Fibre 0.0g 0.0g 0%
Protein 0.0g 0.0g 0%
Salt 0.0g 0.0g 0%

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

Ingredient Specification
SFS Chicken Curry & Cauli, Peas, Potato Puree Meal [Potato (26%) (water, potato flakes, palm oil, MILK protein, EGG, salt, natural butter flavour, glucose syrup, turmeric extract), peas (13%) (rehydrated processed pea, water, sugar, salt, colours: copper chlorophyllin, carotenes), cauliflower (13%), chicken (10%), water, onion, tomato, cream (MILK), rapeseed oil, modified maize starch, herbs and spices, cheese (MILK) (cheese, emulsifying salt: E339), methyl cellulose, salt, dried glucose syrup.]