• low fat 0.50g 0.50%
  • low sat fat 0.05g 0.05%
  • low salt 60.98mg 0.06%
  • low sugar 1.57g 1.57%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Pour polenta into boiling water, stirring constantly.
  2. Cook over a low heat for 20 minutes, stirring often.
  3. Add salt.
  4. Rinse a shallow cake tin and pour polenta into it. Leave until cool.
  5. Heat oil and gently cook onion for 3 to 4 minutes.
  6. Add eggplant, capsicum and zucchini and cook, stirring several times, for about 10 minutes.
  7. Add tomatoes, cover and cook for a further 10 minutes.
  8. Cut polenta into triangles and grill until well browned on both sides. Serve with ratatouille sauce.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
426.74g
100.00g
Energy (kJ)
698.70kJ
163.73kJ
Protein (g)
5.31g
1.24g
Total fat (g)
2.15g
0.50g
- Saturated fat (g)
0.22g
0.05g
- Polyunsaturated fat (g)
0.21g
0.05g
- Monounsaturated fat (g)
0.98g
0.23g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
28.99g
6.79g
CarbohydrateSE (g)
28.91g
6.77g
- Sugars (g)
6.69g
1.57g
Water (g)
380.85g
89.25g
Dietary fibre (g)
4.74g
1.11g
Thiamin (mg)
0.27mg
0.06mg
Riboflavin (mg)
0.09mg
0.02mg
Niacin (mg)
1.69mg
0.40mg
Niacin equivalents (mg)
2.59mg
0.61mg
Vitamin C (mg)
61.94mg
14.51mg
Total folate (ug)
62.92ug
14.74ug
Total vitamin A equivalents (ug)
148.73ug
34.85ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
890.72ug
208.73ug
Sodium (mg)
260.21mg
60.98mg
Potassium (mg)
457.65mg
107.25mg
Magnesium (mg)
40.76mg
9.55mg
Calcium (mg)
50.59mg
11.86mg
Phosphorus (mg)
81.70mg
19.14mg
Iron (mg)
1.41mg
0.33mg
Zinc (mg)
0.81mg
0.19mg

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This page has been produced in consultation with and approved by: Gut Foundation Research Institute

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