• med fat 4.33g 4.33%
  • med sat fat 1.67g 1.67%
  • low salt 39.88mg 0.03%
  • low sugar 0.88g 0.88%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 180°C.
  2. Place zucchini, carrot, onion and basil into a food processor. Process for 1 - 2 minutes or until smooth. Place mixture in large bowl.
  3. Mix in the mince beef.
  4. Beat in a small amount of flour at a time with a wooden spoon until the mixture is smooth and thick.
  5. Shape teaspoons of mixture into small balls and place on a tray lined with baking paper.
  6. Cover with foil and bake for 20 minutes.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
25.95g
100.00g
Energy (kJ)
176.73kJ
681.12kJ
Protein (g)
3.69g
14.22g
Total fat (g)
1.12g
4.33g
- Saturated fat (g)
0.43g
1.67g
- Polyunsaturated fat (g)
0.13g
0.51g
- Monounsaturated fat (g)
0.43g
1.64g
Cholesterol (mg)
7.29mg
28.08mg
Carbohydrate-available (g)
3.89g
15.00g
CarbohydrateSE (g)
3.89g
15.00g
- Sugars (g)
0.23g
0.88g
Water (g)
16.12g
62.14g
Dietary fibre (g)
0.79g
3.05g
Thiamin (mg)
0.03mg
0.12mg
Riboflavin (mg)
0.02mg
0.07mg
Niacin (mg)
0.89mg
3.44mg
Niacin equivalents (mg)
1.62mg
6.26mg
Vitamin C (mg)
1.18mg
4.55mg
Total folate (ug)
7.44ug
28.68ug
Total vitamin A equivalents (ug)
37.88ug
146.00ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
227.08ug
875.16ug
Sodium (mg)
10.35mg
39.88mg
Potassium (mg)
81.41mg
313.73mg
Magnesium (mg)
9.67mg
37.26mg
Calcium (mg)
3.99mg
15.39mg
Phosphorus (mg)
43.34mg
167.04mg
Iron (mg)
0.54mg
2.07mg
Zinc (mg)
0.71mg
2.74mg

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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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