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Nutrition details - Sweet & Sour Fish

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...I write to congratulate the TLC team for the excellence of the food you produce and both my wife and I especially appreciate the meat. The quality, taste and other excellent factors make your meals as good, or better, than any food we have ever tasted... more

Rocky McEwin AM, Kingsford
Sweet & Sour Fish

Sweet & Sour Fish

With subtle sweet and savoury flavours, the fish is served with a mix of capsicum, broccoli, carrots and pineapple and moist coconut rice.

Abundant in essential fats, fish is also a great source of calcium, iron, zinc, magnesium and potassium. Not just a heart friendly protein, fish also plays a role in immune health along with assisting in healthy brain, muscle and hormone function. A great dairy free meal choice loaded with essential vitamins and minerals.


Fish (33%), [Perch (26%), Spice Glaze (2.5%) (Sugar, Tomato Powder (Tomato, Anti-Caking Agent (Silicon Dioxide), Spices, Salt, Vinegar Powder (Maltodextrin, Vinegar), Soy Sauce Powder, Food Acid (Citric Acid), Natural Colours (Caramel I, Crocin, Crocetin, Paprika Oleoresin, Annatto, Carmine), Vegetable Gums (Xanthan, Guar), Natural Flavour)), Water], Rice [Rice, Water, Light Coconut Cream], Broccoli, Carrots, Capsicum, Pineapple. CONTAINS: SEAFOOD, SOY & SOY PRODUCTS. THIS MEAL MAY CONTAIN FRAGMENTS OF BONE

Nutritional Details

Regular Size 385g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 1213kj 315kJ
(291Cal) (76Cal)
Protein: 28.5g 7.4g
Fat, Total: 3.9g 1g
--Saturated: 1.5g 0.4g
Carbohydrates: 32.7g 8.5g
--Sugars: 15.4g 4g
Dietary Fibre: 4.6g 1.2g
Folate: 56.2ug (28% RDI) 14.6ug
Sodium: 539mg 140mg
Potassium: 943mg 245mg
Phosphorus: 389mg (39% RDI) 101mg

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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