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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Pork Sausages



Each Ptn contains
Energy
679kJ
162kcal
8.09%
Fat
7.4g
10.63%
Saturates
2.5g
12.4%
Sugars
1.5g
1.69%
Salt
1.2g
19.17%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 849kJ / 203kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 849kJ
203kcal
679kJ
162kcal
8.09%
Fat 9.3g 7.4g 10.63%
of which Saturates 3.1g 2.5g 12.4%
Carbohydrate 19g 15g 5.85%
of which Sugars 1.9g 1.5g 1.69%
Fibre 0.0g 0.0g 0%
Protein 10g 8g 15.36%
Salt 1.4g 1.2g 19.17%

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

Ingredient Specification
Sausages [cooked pork (43%), water, wheat flour (with calcium carbonate, iron, niacin, thiamin), lentils, salt, rapeseed oil, sugar, dextrose, beef collagen casing, starch, stabilisers (sodium diphosphate, sodium triphosphate), wheat gluten, pepper, antioxidant (ascorbic acid), spice extracts (mace, nutmeg, pepper, clove).]