• high fat 10.41g 10.41%
  • high sat fat 4.32g 4.32%
  • high salt 441.65mg 0.44%
  • low sugar 3.52g 3.52%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. Julienne carrot and capsicum, shred cabbage and finely slice the spring onion. Mix the cabbage, carrot, capsicum and spring onion in a bowl. Toss well with the mayonnaise and season lightly with pepper.
  2. Barbecue the sausages. Cut mini rolls lengthways but not all the way through. Spoon a small amount of coleslaw in each bun and top with chipolata.

Nutritional information:

Average quantity per serving Average quantity per 100g
Weight (g) 116.83 100.00
Energy (kJ) 949.18 812.42
Protein (g) 7.72 6.61
Total Fat (g) 12.17 10.41
- Saturated Fat (g) 5.05 4.32
- Polyunsaturated Fat (g) 1.41 1.20
- Monounsaturated Fat (g) 4.55 3.90
Cholesterol (mg) 21.58 18.47
Carbohydrate (g) 20.10 17.21
- Sugars (g) 4.11 3.52
Starch (g) 15.96 13.66
Water (g) 71.60 61.28
Alcohol (g) 0.00 0.00
Dietary Fibre (g) 3.25 2.78
Thiamin (mg) 0.12 0.10
Riboflavin (mg) 0.11 0.10
Niacin (mg) 1.63 1.40
Niacin Equivalents (mg) 2.88 2.47
Vitamin C (mg) 20.30 17.37
Total Folate (ug) 29.75 25.47
Total Vitamin A Equivalents (ug) 220.65 188.86
Retinol (ug) 8.08 6.92
Beta Carotene Equivalents (ug) 1275.85 1092.02
Sodium (mg) 515.99 441.65
Potassium (mg) 204.43 174.98
Magnesium (mg) 20.32 17.39
Calcium (mg) 39.33 33.67
Phosphorus (mg) 109.86 94.03
Iron (mg) 1.41 1.21
Zinc (mg) 1.15 0.98

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