Ingredients
28% Potato, 15% lentils, pea protein (58% pea protein concentrate (yellow peas), rapeseed oil, spices, sugar, salt, tomato powder, herbs, natural aroma, yeast extract, citric juice concentrate, citric acid (E330)), coconut milk, 7.5% carrot, rapeseed oil, cream (milk), edamame (soy), 3.8% aubergine, corn starch, soy sauce (soy, salt, vinegar), garlic, ginger, vegetable bouillon (salt, glucose syrup, aroma, onion, modified starch, maltodextrin, rapeseed oil, vegetable concentrate, seasoning, sugar, vinegar extract), seasoning, 0.2% garam masala, antioxidant (rosemary extract, ascorbic acid).
Allergens: lactose, milk, soy.
Gluten free, Vegetarian
Nutrients
| Per 100 g | Per portion | Per 100 g prepared | Energy % | |
|---|---|---|---|---|
| Energy (kJ) | 2570 | 2519 | 548 | |
| Energy (kcal) | 614 | 602 | 131 | |
| Fat (g) | 41 | 40 | 8.8 | 66 |
| ↳ Of which saturated fat (g) | 30.4 | 29.8 | 6.5 | |
| Carbohydrates (g) | 29 | 28 | 6.1 | 21 |
| ↳ Of which sugars (g) | 5.0 | 4.9 | 1.1 | |
| Dietary fibre (g) | 7 | 7 | 1.5 | |
| Protein (g) | 19 | 18 | 4.0 | 13 |
| Salt (g) | 3.7 | 3.7 | 0.8 |
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 | 10.8 | 6.2 | 0.4 | 6.4 |
| Percent | 11.0 | 6.3 | 0.4 | 6.5 |