• low fat 1.69g 1.69%
  • low sat fat 0.33g 0.33%
  • low salt 101.83mg 0.10%
  • med sugar 5.17g 5.17%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Place the dried tomatoes in a heatproof bowl. Pour the boiling water over and cover with a plate or lid and set aside.
  2. Heat the oil in a large saucepan and stir-fry the onion, garlic and chilies over a low to medium heat for 3 to 4 minutes.
  3. Add the tomatoes, chick peas, tuna, frozen peas and dried herbs. Bring the mixture to the boil.
  4. Reduce the heat and simmer for about 3 minutes.  Serve

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
445.07g
100.00g
Energy (kJ)
1717.98kJ
386.00kJ
Protein (g)
36.14g
8.12g
Total fat (g)
7.53g
1.69g
- Saturated fat (g)
1.49g
0.33g
- Polyunsaturated fat (g)
2.72g
0.61g
- Monounsaturated fat (g)
1.56g
0.35g
Cholesterol (mg)
43.00mg
9.66mg
Carbohydrate-available (g)
40.70g
9.14g
CarbohydrateSE (g)
40.70g
9.14g
- Sugars (g)
22.99g
5.17g
Water (g)
331.41g
74.46g
Dietary fibre (g)
16.62g
3.73g
Thiamin (mg)
0.30mg
0.07mg
Riboflavin (mg)
0.35mg
0.08mg
Niacin (mg)
12.03mg
2.70mg
Niacin equivalents (mg)
18.99mg
4.27mg
Vitamin C (mg)
24.80mg
5.57mg
Total folate (ug)
92.47ug
20.78ug
Total vitamin A equivalents (ug)
365.51ug
82.12ug
Retinol (ug)
16.00ug
3.59ug
Beta carotene equivalents (ug)
2096.37ug
471.02ug
Sodium (mg)
453.21mg
101.83mg
Potassium (mg)
2225.56mg
500.05mg
Magnesium (mg)
145.39mg
32.67mg
Calcium (mg)
153.94mg
34.59mg
Phosphorus (mg)
444.53mg
99.88mg
Iron (mg)
6.75mg
1.52mg
Zinc (mg)
9.57mg
2.15mg

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This page has been produced in consultation with and approved by: Cancer Council Victoria

Last updated:

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