Indian casserole with a taste of ginger and coriander.
Ingredients
Rice, 17% chicken (98% chicken, salt), 11.4% lentils, onion, coconut milk, sour cream (milk), corn starch, tomato paste, rapeseed oil, spinach, chicken bouillon (aroma (soy), maltodextrin, salt, yeast extract, chicken, onion, carrot extract, leek, seasoning), soy sauce (soy, salt, vinegar), 1.0% lime juice, 0.2% ginger, garlic, seasoning, antioxidant (rosemary extract, ascorbic acid).
Allergens: lactose, milk, soy.
Gluten free
Nutrients
| Per 100 g | Per portion | Per 100 g prepared | Energy % | |
|---|---|---|---|---|
| Energy (kJ) | 1840 | 2263 | 492 | |
| Energy (kcal) | 439 | 541 | 118 | |
| Fat (g) | 17 | 21 | 4.5 | 35 |
| ↳ Of which saturated fat (g) | 5.0 | 6.2 | 1.3 | |
| Carbohydrates (g) | 53 | 65 | 14.2 | 49 |
| ↳ Of which sugars (g) | 2.9 | 3.6 | 0.8 | |
| Dietary fibre (g) | 4 | 5 | 1.1 | |
| Protein (g) | 17 | 21 | 4.5 | 16 |
| Salt (g) | 3.2 | 3.9 | 0.9 | |
| Water | Max 5 % |
Microbiological requirements
| Microorganisms | Target (cfu / g) | Max (cfu / g) | Ref. method |
|---|---|---|---|
| Total | <10 000 | 100 000 | NMKL 86 |
| Coliforms | 0 | <10 | NMKL 44 |
| E-coli | 0 | <10 | NMKL 125 |
| Bacillus cereus | 0 | <10 | NMKL 67 |
| Salmonella | 0 | 0 / 25 g | NMKL 71/PCR |
| Mold and yeast | <100 | 5000 | NMKL 98 |
Meursing Table
| Starch | Sugar | Milk protein | Milk fat | |
|---|---|---|---|---|
| Grams | 51.5 | 0.0 | 0.2 | 3.5 |
| Percent | 41.9 | 0.0 | 0.2 | 2.8 |