• low fat 2.92g 2.92%
  • low sat fat 0.27g 0.27%
  • low salt 49.57mg 0.04%
  • med sugar 5.78g 5.78%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Mix together blueberries, rockmelon, celery, spring onions and toasted pine nuts.
  2. Make a dressing by mixing together the yoghurt, milk and mustard until smooth.
  3. Serve fruit mixture on a bed of spinach leaves drizzled with the yoghurt dressing.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
306.66g
100.00g
Energy (kJ)
774.22kJ
252.47kJ
Protein (g)
5.39g
1.76g
Total fat (g)
8.96g
2.92g
- Saturated fat (g)
0.84g
0.27g
- Polyunsaturated fat (g)
4.55g
1.48g
- Monounsaturated fat (g)
2.88g
0.94g
Cholesterol (mg)
3.25mg
1.06mg
Carbohydrate-available (g)
18.80g
6.13g
CarbohydrateSE (g)
18.40g
6.00g
- Sugars (g)
17.72g
5.78g
Water (g)
266.24g
86.82g
Dietary fibre (g)
4.85g
1.58g
Thiamin (mg)
0.15mg
0.05mg
Riboflavin (mg)
0.24mg
0.08mg
Niacin (mg)
1.19mg
0.39mg
Niacin equivalents (mg)
2.20mg
0.72mg
Vitamin C (mg)
57.69mg
18.81mg
Total folate (ug)
56.73ug
18.50ug
Total vitamin A equivalents (ug)
261.90ug
85.40ug
Retinol (ug)
5.20ug
1.70ug
Beta carotene equivalents (ug)
1527.36ug
498.06ug
Sodium (mg)
152.01mg
49.57mg
Potassium (mg)
631.65mg
205.98mg
Magnesium (mg)
59.96mg
19.55mg
Calcium (mg)
96.58mg
31.49mg
Phosphorus (mg)
191.40mg
62.41mg
Iron (mg)
1.68mg
0.55mg
Zinc (mg)
1.24mg
0.41mg

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This page has been produced in consultation with and approved by: Sydney Markets Inc

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