Westmorland Breakfast
856kcal
| TYPICAL VALUES | Per 100g | Per Ptn | % RI* Per Ptn |
|
|---|---|---|---|---|
| Energy | 861kJ 206kcal |
3583kJ 856kcal |
42.66% | |
| Fat | 14g | 60g | 86.09% | |
| of which Saturates | 5.6g | 23g | 116.3% | |
| Carbohydrate | 8g | 32g | 12.26% | |
| of which Sugars | 1.2g | 5.2g | 5.78% | |
| Fibre | 1g | 5g | 16.27% | |
| Protein | 11g | 45g | 90.38% | |
| Salt | 0.98g | 4.1g | 68.33% |
* 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 [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 [Milk], Double Cream [MILK], Unsalted Butter [Plant oils (sunflower, rapeseed ), coconut fat, water, fava bean preparation, emulsifier (lecithin), natural flavouring, colour (carotenes).], Sea Salt [Salt], Black Pepper], Free Range Egg [EGGS], White Bread [WHEAT Flour (with added Calcium, Iron, Niacin, Thiamin), Water, Yeast, Salt, SOYA Flour, Preservative (E282), Emulsifiers (E472e, E471, E481), Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid.], Wholemeal Bread [Wholemeal Flour (Wheat), Water, Wheat Protein, Yeast, Salt, Soya Flour, Preservative: E282, Caramelised Sugar, Emulsifier:E472e, Flour Treatment Agent: Ascorbic Acid, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin)], Butter Portion [Milk] |