Cairn Breakfast
1189kcal
| TYPICAL VALUES | Per 100g | Per Ptn | % RI* Per Ptn |
|
|---|---|---|---|---|
| Energy | 721kJ 172kcal |
4977kJ 1189kcal |
59.25% | |
| Fat | 12g | 81g | 115.46% | |
| of which Saturates | 4.3g | 30g | 147.7% | |
| Carbohydrate | 8g | 58g | 22.21% | |
| of which Sugars | 1.5g | 10g | 11.49% | |
| Fibre | 1g | 7g | 21.93% | |
| Protein | 9g | 60g | 119.06% | |
| Salt | 0.85g | 5.9g | 97.67% |
* Reference Intake of an average adult (8400kJ / 2000kcal)
| Cumberland Sausage Curl [Cereals containing Gluten,Sulphur Dioxide and Sulphites,Wheat,Oats], Scrambled Egg [Milk [Cows MILK], Free Range Egg [Eggs]], Black Pudding [Fresh pig’s blood (27%), Pork fat (24%), Oatmeal (OATS), Barley (BARLEY), Water, Onions, Salt (E535 anti-caking agent), Pepper, Spices.], Bubble & Squeak [Potatoes (64%), Cabbage (19%), Onions(16%), Extra Virgin Rapeseed Oil (1%), Black Pepper, Salt], 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], Breakfast Tomatoes [Vine Tomatoes, Rapeseed Oil, Black Pepper, Sea Salt], Dry Cure Back Bacon [Pork (100%), Salt, Sugar, Preservatives (E250, E251) Yeast, Extract, Antixoidant (E301).], 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 - Netherend [Pasteurised Cows Cream (MILK) Butterfat typically 83.8%, Salt (typically 1.5%)] |