• med fat 5.85g 5.85%
  • med sat fat 2.16g 2.16%
  • low salt 72.80mg 0.07%
  • low sugar 1.27g 1.27%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Place all ingredients into a large bowl and mix well to combine.
  2. Shape mixture into small finger shaped logs and place on a lined tray.
  3. Place fingers in the refrigerator for 30 minutes to set before cooking.
  4. Steam fingers in a vegetable steamer over boiling water for 10 minutes or until cooked through.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
21.42g
100.00g
Energy (kJ)
108.85kJ
508.16kJ
Protein (g)
2.56g
11.94g
Total fat (g)
1.25g
5.85g
- Saturated fat (g)
0.46g
2.16g
- Polyunsaturated fat (g)
0.13g
0.61g
- Monounsaturated fat (g)
0.46g
2.13g
Cholesterol (mg)
14.89mg
69.50mg
Carbohydrate-available (g)
1.00g
4.66g
CarbohydrateSE (g)
1.00g
4.66g
- Sugars (g)
0.27g
1.27g
Water (g)
16.11g
75.19g
Dietary fibre (g)
0.25g
1.17g
Thiamin (mg)
0.02mg
0.07mg
Riboflavin (mg)
0.02mg
0.11mg
Niacin (mg)
0.53mg
2.47mg
Niacin equivalents (mg)
1.11mg
5.17mg
Vitamin C (mg)
0.87mg
4.06mg
Total folate (ug)
4.33ug
20.22ug
Total vitamin A equivalents (ug)
39.58ug
184.80ug
Retinol (ug)
7.30ug
34.08ug
Beta carotene equivalents (ug)
193.65ug
904.06ug
Sodium (mg)
15.59mg
72.80mg
Potassium (mg)
50.19mg
234.30mg
Magnesium (mg)
4.79mg
22.35mg
Calcium (mg)
8.82mg
41.16mg
Phosphorus (mg)
31.13mg
145.33mg
Iron (mg)
0.19mg
0.89mg
Zinc (mg)
0.20mg
0.95mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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