• med fat 3.25g 3.25%
  • low sat fat 1.27g 1.27%
  • med salt 358.35mg 0.35%
  • high sugar 23.84g 23.84%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 180°C.
  2. Sift flour, sugar, cornflour and bicarbonate soda into a small bowl.
  3. Stir in yolk, yoghurt, rind, juice and margarine. Mix until batter is smooth.
  4. Spoon 1 tablespoons of mixture into patty cases on oven tray. Bake for 10 minutes or until cooked.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
16.93g
100.00g
Energy (kJ)
>155.97kJ
>921.54kJ
Protein (g)
0.75g
4.45g
Total fat (g)
0.55g
3.25g
- Saturated fat (g)
0.21g
1.27g
- Polyunsaturated fat (g)
0.06g
0.34g
- Monounsaturated fat (g)
0.20g
1.15g
Cholesterol (mg)
13.49mg
79.72mg
Carbohydrate-available (g)
7.16g
42.29g
CarbohydrateSE (g)
>7.16g
>42.31g
- Sugars (g)
4.03g
23.84g
Water (g)
7.75g
45.78g
Dietary fibre (g)
0.13g
0.79g
Thiamin (mg)
0.01mg
0.07mg
Riboflavin (mg)
0.02mg
0.12mg
Niacin (mg)
0.06mg
0.34mg
Niacin equivalents (mg)
0.21mg
1.27mg
Vitamin C (mg)
1.71mg
10.10mg
Total folate (ug)
>3.24ug
>19.13ug
Total vitamin A equivalents (ug)
7.37ug
43.52ug
Retinol (ug)
7.14ug
42.16ug
Beta carotene equivalents (ug)
1.39ug
8.23ug
Sodium (mg)
60.65mg
358.35mg
Potassium (mg)
21.14mg
124.90mg
Magnesium (mg)
2.34mg
13.80mg
Calcium (mg)
13.45mg
79.48mg
Phosphorus (mg)
34.69mg
204.98mg
Iron (mg)
0.11mg
0.67mg
Zinc (mg)
0.07mg
0.42mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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