• low fat 1.05g 1.05%
  • low sat fat 0.10g 0.10%
  • low salt 47.33mg 0.04%
  • low sugar 1.83g 1.83%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Wash vegetables.
  2. Place potatoes in saucepan and add 3 cups of water. Cover and cook on medium heat for 12 minutes. Strain.
  3. Chop spring onions, parsley and celery. Remove seeds from capsicum and slice.
  4. Add mustard and mayonnaise to chopped vegetables.
  5. Slice potatoes and mix gently with vegetable mixture.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
161.76g
100.00g
Energy (kJ)
464.35kJ
287.05kJ
Protein (g)
3.48g
2.15g
Total fat (g)
1.70g
1.05g
- Saturated fat (g)
0.16g
0.10g
- Polyunsaturated fat (g)
0.87g
0.54g
- Monounsaturated fat (g)
0.41g
0.25g
Cholesterol (mg)
1.69mg
1.04mg
Carbohydrate-available (g)
18.98g
11.73g
CarbohydrateSE (g)
18.91g
11.69g
- Sugars (g)
2.97g
1.83g
Water (g)
132.66g
82.01g
Dietary fibre (g)
2.59g
1.60g
Thiamin (mg)
0.13mg
0.08mg
Riboflavin (mg)
0.07mg
0.04mg
Niacin (mg)
1.88mg
1.16mg
Niacin equivalents (mg)
2.59mg
1.60mg
Vitamin C (mg)
58.61mg
36.23mg
Total folate (ug)
46.65ug
28.84ug
Total vitamin A equivalents (ug)
60.22ug
37.22ug
Retinol (ug)
0.07ug
0.04ug
Beta carotene equivalents (ug)
358.22ug
221.44ug
Sodium (mg)
76.56mg
47.33mg
Potassium (mg)
623.39mg
385.37mg
Magnesium (mg)
26.08mg
16.12mg
Calcium (mg)
13.71mg
8.47mg
Phosphorus (mg)
77.86mg
48.13mg
Iron (mg)
1.02mg
0.63mg
Zinc (mg)
0.61mg
0.38mg

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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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