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Nutrition details - Economy - Lamb & Almond Curry

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Economy - Lamb & Almond Curry

Economy - Lamb & Almond Curry

A satisfying curry with tender lean diced lamb leg in mild turmeric curry gravy, fluffy rice with sweet raisins, beans, carrots and corn.

It is estimated that in Australia, up to 5% of the population has iron deficiency or anaemia. Iron is a mineral required to transport oxygen through the blood and is essential for providing energy for daily life. The iron found in lamb is called Heme iron and is more easily absorbed than non-heme iron (found in plants).

Ingredients

Lamb Curry {Water, Lamb (18%), Carrots, Onions, Soy TVP Cream, Curry Powder (Coriander, Cumin, Ginger, Turmeric, Paprika, Cardamom, Garlic Powder, Chilli Powder), Tapioca Starch, Maize Starch Modified, Cooking Cream (Cream, Milk Solids, Thickener (1442), Stabiliser (460, 466, 452), Emulsifier (471)) Blanched Almonds, Ginger, Garlic, Vegetable Extract (Soy Protein Extract, Maltodextrin (Corn), Vegetable Oil (Rice Bran)), Salt, Turmeric, Chilli}, Rice {Water, Rice, Raisins, Canola Oil, Lo Salt}, Vege Mix {Green Beans, Sweetcorn, Carrots, Vegetable Extract (Soy Protein Extract, Maltodextrin (Corn), Vegetable Oil (Rice Bran)), Salt, Vegetable Gum (415)}. CONTAINS MILK, SOY, TREE NUTS & THEIR PRODUCTS.

Nutritional Details

Regular Size 360g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 1624kj 451kJ
(389Cal) (108Cal)
Protein: 26.6g 7.4g
--Gluten: Nil Detected Nil Detected
Fat, Total: 11.9g 3.3g
--Saturated: 3.2g 0.9g
Carbohydrates: 42.1g 11.7g
--Sugars: 11.5g 3.2g
Dietary Fibre: 5.7g 1.6g
Folate: 45.9ug (23% RDI) 12.7ug
Sodium: 319mg 88mg
Potassium: 739mg 205mg
Phosphorus: 251mg (25% RDI) 70mg
Disclaimer:

Nutrition analysis is prepared using our FOODWORKS© software system. Dinners carrying the Heart Friendly Tick have undergone laboratory testing and results for Saturated Fat, Trans Fat, Sodium, Energy, Protein and Fibre or Vegetable content are guaranteed to comply with the criteria. Clients and Health Professionals should use all other calculations as a guide only when recommending or choosing suitable dinners.

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