Beef and Dumpling Casserole
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 127 kcal | 6% |
| Fat | 5.1 g | 7% |
| of which saturates | 2.4 g | 12% |
| Carbohydrate | 11.1 g | 4% |
| of which sugars | 1.9 g | 2% |
| Fibre | 0.70 g | — |
| Protein | 8.7 g | 17% |
| Salt | 0.78 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
british beef (30%) - water onions-wheatflour contains gluten (with cooked tray. d cook for 55 mins wheatflour, calcium carbonate, iron, niacin, thiamin) - carrots (8%) swede (8%)- red wine beef suet roast beef stock (water beef bones · yeast extract salt - sugar) · tomato purée salt beef gelatine raising agent: e450, sodium bicarbonate parsley-balsamic vinegar - vinegar - sugar syrup - ground spices (white pepper - black pepper - cloves) - dried onions tamarind extract garlic purée - lemon oil cornflour cook for secs secs e pack cal values/ /energie $ 5.1g, of turés 2.4g - ich sugars/ entaires for allergens see ingredients in bold
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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