Last Updated: 12th July 2024

Sweet & Sour Vegetables

Pineapple Chunks : in natural juice (Pineapple, Pineapple Juice, Acidity Regulator(Citric Acid).), Onions : Large (Whole Onion), Cirio Crushed Tomatoes (Tomatoes 64%, concentrated tomato puree, acidity regulator: citric acid.), Broccoli : Loose (Broccoli), Peppers : Green : (70-90) (Peppers : Green : (70-90)), Peppers : Red : (70-90) (Peppers : Red : (70-90)), Peas : Mangetout (Mangetout), Vegetable Oil : Extended Life (Refined Rapeseed Oil, Anti-Foaming Agent Dimethylpolysiloxane.), Kikkoman Soy Sauce : Tamari : Gluten Free (Water, SOYbeans, Salt, Spirit vinegar), Tomato Paste : Italian (Tomatoes, Acidity Regulator(Citric Acid).), Soft Sugar : Dark Brown (Cane Sugar), Garlic : Peeled (Garlic : Peeled), OwnWhite Wine Vinegar (White Wine Vinegar, Preservative(Potassium Metabisulphite).(Acidity 6%).), Ginger (Ginger), Brakes Table Salt (Salt, Anti-caking Agent E535.), Crushed Chillies (Crushed Chillies.), Corn : Baby (Corn : Baby)

 Contains

  • Soya
  • Sulphur Dioxide

 Does not contain

  • Almonds
  • Barley
  • Brazilnuts
  • Cashews
  • Celery
  • Crustaceans
  • Eggs
  • Fish
  • Gluten
  • Hazelnuts
  • Lupin
  • Macadamia
  • Milk
  • Molluscs
  • Mustard
  • Oats
  • Peanuts
  • Pecan
  • Pistachio
  • Rye
  • Sesame
  • Tree Nuts
  • Walnuts
  • Wheat

  • Halal
  • Vegan
  • Vegetarian

Energy 652kj 156kcal
7.8%
Fat 10.6g
15.14%
Saturates 0.87g
4.33%
Sugars 15.02g
16.69%
Salt 1.17g
19.52%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)6527.8
(KCal)1567.8
Fat (g)10.615.14
of which saturates (g)0.874.33
Carbohydrates (g)22.468.64
of which sugars (g)15.0216.69
Protien (g)3.967.91
Fibre (g)1.670
Salt (g)1.1719.52
Weight (g)272-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.