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).

Vegetable Rice

Each Ptn contains

Energy

808kJ
193kcal

9.62%

Fat

10g

14.91%

Saturates

0.8g

4.2%

Sugars

1.6g

1.73%

Salt

0.37g

6.17%

of an adult's reference intake

Typical values (as sold) per 100g: Energy 674kJ / 161kcal

Nutritional Information

TYPICAL VALUES	Per 100g	Per Ptn	% RI^* Per Ptn
Energy	674kJ 161kcal	808kJ 193kcal	9.62%
Fat	8.7g	10g	14.91%
of which Saturates	0.7g	0.8g	4.2%
Carbohydrate	18g	22g	8.31%
of which Sugars	1.3g	1.6g	1.73%
Fibre	0.0g	0.0g	0%
Protein	2g	3g	5.04%
Salt	0.31g	0.37g	6.17%

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

Ingredient Specification

Vegetable Rice [cooked rice (53%), cabbage (9%), carrot (9%), peppers (9%), rapeseed oil, spring onion (7%), peas (4%), coriander leaf, salt, black pepper.]