Nut, mushroom and rice roast, homemade
15-221
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 260kcal
- Energy (kJ)
- 1085kJ
- Protein
- 7.8g
- Fat
- 15.3g
- Saturated fatty acids
- 2.2g
- Monounsaturated fatty acids
- 7g
- Polyunsaturated fatty acids
- 5.2g
- Carbohydrate
- 24.3g
- Total sugars
- 2.8g
Minerals
- Salt
- 0.72g
- Sodium
- 290mg
- Potassium
- 340mg
- Calcium
- 32mg
- Magnesium
- 72mg
- Phosphorus
- 200mg
- Iron
- 1.3mg
- Copper
- 0.44mg
- Zinc
- 1.3mg
- Chloride
- 350mg
- Manganese
- 1.1mg
- Selenium
- 7µg
- Iodine
- 4µg
Vitamins
- Carotene
- 805µg
- Retinol equivalent
- 134µg
- Vitamin D
- 0µg
- Vitamin E
- 2.5mg
- Thiamin
- 0.17mg
- Riboflavin
- 0.18mg
- Niacin
- 3.4mg
- Vitamin B6
- Significant
- Vitamin B12
- Trace
- Folate
- 20µg
- Vitamin C
- 1mg
Note
Where a nutrient is present in significant quantities, but there is no reliable information on the amount, the value is represented as “Significant”.
Description
Recipe adapted from a recipe from Leeds Polytechnic
References
As Vegetable Dishes Supplement 1992