Westmorland Breakfast
855kcal
| TYPICAL VALUES | Per 100g | Per Ptn | % RI* Per Ptn |
|
|---|---|---|---|---|
| Energy | 859kJ 205kcal |
3578kJ 855kcal |
42.59% | |
| Fat | 14g | 60g | 86.19% | |
| of which Saturates | 5.6g | 23g | 116.9% | |
| Carbohydrate | 8g | 33g | 12.58% | |
| of which Sugars | 1.2g | 4.9g | 5.49% | |
| Fibre | 1g | 5g | 16.87% | |
| Protein | 11g | 45g | 90.16% | |
| Salt | 0.94g | 3.9g | 65.5% |
* Reference Intake of an average adult (8400kJ / 2000kcal)
| Cumberland Sausage Curl [Cereals containing Gluten,Sulphur Dioxide and Sulphites,Wheat,Oats], Baked Beans [Beans (47%), Tomatoes (36%), Water, Sugar, Spirit Vinegar, Modified Cornflour, Salt, Spice Extracts, Herb Extract], Mushrooms [Flat Mushrooms, Rapeseed Oil, Garlic, Sea Salt, Black Pepper], Dry Cure Back Bacon [Pork (100%), Salt, Sugar, Preservatives (E250, E251) Yeast, Extract, Antixoidant (E301).], Scrambled Egg [Free Range Egg [Eggs], Milk [Cows MILK], Double Cream [Milk], Unsalted Butter [Milk], Sea Salt, Black Pepper], Free Range Egg [Eggs], White Bread [Cereals containing Gluten,Sesame,Soya,Wheat Flour with added Calcium, Iron, Niacin, Thiamin), Water, Yeast, Salt, Preservative (E282), Emulsifiers (E472e, E471, E481), Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid], Wholemeal Bread [Cereals containing Gluten,Sesame,Soya,Wheat Wholemeal Flour, Water, Protein, Yeast, Granulated Sugar, Salt, Flour (with added Calcium, Iron, Niacin, Thiamin), Preservative (E282), Emulsifiers (E471, E472e), Caramelised Sugar, Vegetable Oil, Flour Treatment Agent (Ascorbic Acid).], Butter Portion [Milk] |