• med fat 6.36g 6.36%
  • med sat fat 1.83g 1.83%
  • low salt 90.50mg 0.09%
  • low sugar 1.98g 1.98%
*As guideline of daily recommended intake per 100g

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Ingredients:

Dip

Cooking method:

  1. Peel the mushrooms, remove the stalks and cut them into quarters. Wash the other vegetables. Slice the celery and capsicum.
  2. Bring a small saucepan of water to the boil. Add snow peas and leave for 30 seconds. Remove pan from heat and refresh the snow peas in cold water. Arrange vegetables on a large platter. Thinly slice the eggplant, spray with olive oil and cook under a hot grill on both sides until tender. Remove from heat and cool. Add to the platter along with the crackers.
  3. To make dip, scoop out avocado into a bowl and mash with a fork. Add sour cream, chilli sauce and tomato and mix. Transfer to a dip bowl and place in the middle of the platter.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
142.00g
100.00g
Energy (kJ)
605.23kJ
426.22kJ
Protein (g)
3.11g
2.19g
Total fat (g)
9.04g
6.36g
- Saturated fat (g)
2.60g
1.83g
- Polyunsaturated fat (g)
1.00g
0.70g
- Monounsaturated fat (g)
4.69g
3.30g
Cholesterol (mg)
2.72mg
1.92mg
Carbohydrate-available (g)
11.90g
8.38g
CarbohydrateSE (g)
11.52g
8.11g
- Sugars (g)
2.81g
1.98g
Water (g)
113.20g
79.72g
Dietary fibre (g)
2.80g
1.97g
Thiamin (mg)
0.09mg
0.06mg
Riboflavin (mg)
0.13mg
0.09mg
Niacin (mg)
1.91mg
1.35mg
Niacin equivalents (mg)
2.49mg
1.75mg
Vitamin C (mg)
23.21mg
16.35mg
Vitamin E (mg)
0.23mg
0.16mg
Total folate (ug)
22.31ug
15.71ug
Total vitamin A equivalents (ug)
73.04ug
51.43ug
Retinol (ug)
10.10ug
7.11ug
Beta carotene equivalents (ug)
375.55ug
264.47ug
Sodium (mg)
128.51mg
90.50mg
Potassium (mg)
383.70mg
270.21mg
Magnesium (mg)
21.64mg
15.24mg
Calcium (mg)
31.54mg
22.21mg
Phosphorus (mg)
62.57mg
44.07mg
Iron (mg)
0.90mg
0.63mg
Zinc (mg)
0.76mg
0.54mg

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