• med fat 4.20g 4.20%
  • low sat fat 0.78g 0.78%
  • med salt 148.55mg 0.14%
  • low sugar 0.63g 0.63%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Cook rice in simmering water until tender. Refresh under running cold water and drain.
  2. Steam the salmon until cooked and let cool. Coarsely shred the salmon and put aside. Blanch the snow peas in simmering water. Refresh and put aside.
  3. Snap any tough stalks off the asparagus spears and blanch the spears in simmering water. Refresh and put aside.
  4. Add basil leaves and toss all the ingredients together in a bowl and then dress with oil, vinegar and soy sauce.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
249.30g
100.00g
Energy (kJ)
2201.87kJ
883.22kJ
Protein (g)
23.34g
9.36g
Total fat (g)
10.48g
4.20g
- Saturated fat (g)
1.94g
0.78g
- Polyunsaturated fat (g)
2.65g
1.06g
- Monounsaturated fat (g)
5.00g
2.01g
Cholesterol (mg)
39.00mg
15.64mg
Carbohydrate-available (g)
83.02g
33.30g
CarbohydrateSE (g)
82.40g
33.05g
- Sugars (g)
1.58g
0.63g
Water (g)
126.51g
50.75g
Dietary fibre (g)
2.08g
0.83g
Thiamin (mg)
0.31mg
0.12mg
Riboflavin (mg)
0.29mg
0.11mg
Niacin (mg)
8.29mg
3.33mg
Niacin equivalents (mg)
12.93mg
5.19mg
Vitamin C (mg)
18.75mg
7.52mg
Vitamin E (mg)
0.03mg
0.01mg
Total folate (ug)
83.42ug
33.46ug
Total vitamin A equivalents (ug)
25.20ug
10.11ug
Retinol (ug)
9.05ug
3.63ug
Beta carotene equivalents (ug)
98.19ug
39.39ug
Sodium (mg)
370.34mg
148.55mg
Potassium (mg)
600.83mg
241.00mg
Magnesium (mg)
72.53mg
29.09mg
Calcium (mg)
30.79mg
12.35mg
Phosphorus (mg)
346.52mg
139.00mg
Iron (mg)
1.87mg
0.75mg
Zinc (mg)
1.84mg
0.74mg

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