Vegetarian Nut Roast
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 293 kcal | 15% |
| Fat | 19.7 g | 28% |
| of which saturates | 3.8 g | 19% |
| Carbohydrate | 17.4 g | 7% |
| of which sugars | 10.9 g | 12% |
| Fibre | 6.6 g | — |
| Protein | 8.3 g | 17% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pasteurised Egg Onions Pecan Nuts (7%). Almonds (7%) Water Cooked Bulgur Wheat (Bulgur Wheat Water) Cranberries (5%) (Sugar Sweetened Dried Cranberries) Cooked • Red Lentils (Water Red Lentils) Red Kidney Beans (4%). Brazil Nuts (4%) Cashew Nuts (4%) Cooked Spelt (Water Spelt (Wheat)) Spinach Barber's Cheddar Cheese (Milk) (2.5%) Mature Cheddar Cheese (Milk) (2.5%). Honey Wheatflour* Dried Apricots (contain Sulphites) Mushroom Stock (Water Concentrated Mushrooms Yeast Extract. Salt Mushrooms Sugar Natural Flavouring Cornflour). Vegetable Oil (Sunflower/Rapeseed) Orange Zest. Salt. Sage Garlic Purée Stabiliser: Pectin Ground Black 9 • Pepper Natural Flavouring Yeast Dried Garlic Crushed Red Chillies Ground Bay Leaves Ground White Pepper. *Fortified with Calcium, Iron, Vitamin B3 and B1.
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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