• low fat 0.58g 0.58%
  • low sat fat 0.04g 0.04%
  • med salt 204.84mg 0.20%
  • low sugar 2.05g 2.05%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat oil in saucepan over medium heat.
  2. Add onion, carrot, parsnip, swede, turnip, celery and cabbage and stir-fry for 5 minutes.
  3. Stir in tomatoes, tomato paste and vegetable stock.
  4. Cover and cook until vegetables are tender, about 30 minutes.
  5. Stir in red kidney beans, season with Tabasco sauce and stir in parsley. Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
432.47g
100.00g
Energy (kJ)
617.11kJ
142.69kJ
Protein (g)
10.51g
2.43g
Total fat (g)
2.51g
0.58g
- Saturated fat (g)
0.18g
0.04g
- Polyunsaturated fat (g)
0.71g
0.16g
- Monounsaturated fat (g)
1.12g
0.26g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
16.68g
3.86g
CarbohydrateSE (g)
15.92g
3.68g
- Sugars (g)
8.87g
2.05g
Water (g)
245.10g
56.67g
Dietary fibre (g)
8.73g
2.02g
Thiamin (mg)
0.17mg
0.04mg
Riboflavin (mg)
0.14mg
0.03mg
Niacin (mg)
2.01mg
0.46mg
Niacin equivalents (mg)
3.91mg
0.90mg
Vitamin C (mg)
50.75mg
11.74mg
Total folate (ug)
91.66ug
21.19ug
Total vitamin A equivalents (ug)
349.57ug
80.83ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
2096.72ug
484.82ug
Sodium (mg)
885.89mg
204.84mg
Potassium (mg)
830.70mg
192.08mg
Magnesium (mg)
44.56mg
10.30mg
Calcium (mg)
82.41mg
19.05mg
Phosphorus (mg)
127.35mg
29.45mg
Iron (mg)
2.48mg
0.57mg
Zinc (mg)
1.02mg
0.24mg

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