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).

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).

Spring Vegetables

Each Ptn contains

Energy

117kJ
28kcal

1.39%

Fat

<0.5g

0.57%

Saturates

<0.1g

0.4%

Sugars

2.8g

3.11%

Salt

0.03g

0.5%

of an adult's reference intake

Typical values (as sold) per 100g: Energy 146kJ / 35kcal

Nutritional Information

TYPICAL VALUES	Per 100g	Per Ptn	% RI^* Per Ptn
Energy	146kJ 35kcal	117kJ 28kcal	1.39%
Fat	<0.5g	<0.5g	0.57%
of which Saturates	<0.1g	<0.1g	0.4%
Carbohydrate	6g	5g	1.75%
of which Sugars	3.5g	2.8g	3.11%
Fibre	0g	0g	0%
Protein	1g	1g	1.92%
Salt	0.04g	0.03g	0.5%

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

Ingredient Specification

Spring Vegetables [carrot (34%), green beans (34%), silverskin onions (17%), cabbage (11%), asparagus (4%).]