• low fat 2.85g 2.85%
  • low sat fat 1.15g 1.15%
  • med salt 228.55mg 0.22%
  • low sugar 2.31g 2.31%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat oil in a non-stick frypan and cook onion until golden. Add herbs.
  2. Add baked beans, kidney beans and taco sauce and cook until thickened.
  3. Place a generous spoonful of mixture on each half of Mountain bread. Cover with tomato, cucumber and lettuce. Roll up firmly and serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
213.06g
100.00g
Energy (kJ)
954.99kJ
448.23kJ
Protein (g)
13.60g
6.38g
Total fat (g)
6.08g
2.85g
- Saturated fat (g)
2.44g
1.15g
- Polyunsaturated fat (g)
0.69g
0.33g
- Monounsaturated fat (g)
2.38g
1.12g
Cholesterol (mg)
10.70mg
5.02mg
Carbohydrate-available (g)
26.62g
12.49g
CarbohydrateSE (g)
26.62g
12.49g
- Sugars (g)
4.92g
2.31g
Water (g)
156.57g
73.49g
Dietary fibre (g)
5.73g
2.69g
Thiamin (mg)
0.27mg
0.13mg
Riboflavin (mg)
0.12mg
0.06mg
Niacin (mg)
1.30mg
0.61mg
Niacin equivalents (mg)
4.46mg
2.10mg
Vitamin C (mg)
11.60mg
5.45mg
Total folate (ug)
51.20ug
24.03ug
Total vitamin A equivalents (ug)
68.43ug
32.12ug
Retinol (ug)
28.10ug
13.19ug
Beta carotene equivalents (ug)
242.73ug
113.92ug
Sodium (mg)
486.96mg
228.55mg
Potassium (mg)
398.66mg
187.11mg
Magnesium (mg)
43.08mg
20.22mg
Calcium (mg)
235.65mg
110.60mg
Phosphorus (mg)
243.71mg
114.39mg
Iron (mg)
2.11mg
0.99mg
Zinc (mg)
1.73mg
0.81mg

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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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