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).

Roast Root Vegetable Mix

Each Ptn contains

Energy

231kJ
55kcal

2.75%

Fat

1.7g

2.4%

Saturates

0.2g

1.2%

Sugars

4.7g

5.24%

Salt

0.04g

0.67%

of an adult's reference intake

Typical values (as sold) per 100g: Energy 289kJ / 69kcal

Nutritional Information

TYPICAL VALUES	Per 100g	Per Ptn	% RI^* Per Ptn
Energy	289kJ 69kcal	231kJ 55kcal	2.75%
Fat	2.1g	1.7g	2.4%
of which Saturates	0.3g	0.2g	1.2%
Carbohydrate	10g	8g	3.08%
of which Sugars	5.9g	4.7g	5.24%
Fibre	0.0g	0.0g	0%
Protein	1g	1g	1.6%
Salt	0.05g	0.04g	0.67%

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

Ingredient Specification

Roast Root Vegetable Mix (1 x 640 GRM) [carrot, parsnip, sweet potato, swede, red onion, water, agave syrup, olive oil, thyme, caramelised sugar, maltodextrin.]