Broccoli and cheddar pasta bake
Each Ptn contains
Energy
2262kJ
541kcal
541kcal
26.93%
Fat
19g
27.41%
Saturates
10g
50.65%
Sugars
7.2g
7.99%
Salt
1.2g
20.33%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 700kJ / 167kcal
Nutritional Information
| TYPICAL VALUES | Per 100g | Per Ptn | % RI* Per Ptn |
|
|---|---|---|---|---|
| Energy | 700kJ 167kcal |
2262kJ 541kcal |
26.93% | |
| Fat | 5.9g | 19g | 27.41% | |
| of which Saturates | 3.1g | 10g | 50.65% | |
| Carbohydrate | 20g | 65g | 24.97% | |
| of which Sugars | 2.2g | 7.2g | 7.99% | |
| Fibre | 2g | 6g | 20.63% | |
| Protein | 7g | 24g | 47.72% | |
| Salt | 0.38g | 1.2g | 20.33% |
* Reference Intake of an average adult (8400kJ / 2000kcal)
Ingredient Specification
| Broccoli loose Kg [Broccoli 100%], Classic Fusilli Spirals [Durum Wheat Semolina (100%).], Brakes Semi Skimmed Milk [Ingredients:Semi Skimmed Milk.], Brakes Mature Coloured Cheddar [Cheddar Cheese (Milk), Contains Colour ( Annatto Norbixin)], Bebo cooking and Baking [Vegetable oils (rapeseed, palm,10% coconut), water, 0.3% salt, emulsifier: mono and diglycerides of fatty acids. acid : citric acid. preservative : potassium sorbate. flavourings, colour: beta carotene. vitamins : A, D.], Brakes Plain Flour [Wheat Flour(Wheat Flour, Calcium Carbonate, Niacin, Iron, Folic Acid, Thiamin).], Brakes Wholegrain Mustard [Water, Mustard Seed (30%), White Wine Vinegar, Glucose-Fructose Syrup, Mustard Flour (4.0%), Salt, Acidity Regulator(Acetic Acid), Cinnamon, Pimento, Turmeric Powder.], Chef William Cooking Salt [Salt(Salt, Anti-caking Agent(Sodium Ferrocyanide)).], Sysco Ground Black Pepper [Ground Black Pepper.] |