
Tesco Finest Slow Cooked Two Bird Ballotine Turkey & Chicken with Stuffing 1.43kg (Serves 6)
Guideline Daily Amounts
- Energy
- 1252kJ
- 297kcal
- 15%of the reference intake
- Fat
- 7.8g
- 11%of the reference intake
- Saturates
- 2.7g
- 14%of the reference intake
- Sugars
- 5.3g
- 6%of the reference intake
- Salt
- 0.51g
- 9%of the reference intake
medium
medium
low
medium
Ingredients
INGREDIENTS: Turkey Breast (55%), Chicken Breast (13%), Pork, Sage and Onion Stuffing (10%) [Pork, Onion, Wheat Flour, Garlic Purée, Sage, Water, Butter (Milk), Salt, Dried Wheat Sourdough, Sugar, Black Pepper, Preservative (Sodium Metabisulphite), Antioxidant (Sodium Ascorbate), Yeast], Smoked Bacon (8%) [Pork Belly, Sea Salt, Sugar, Preservatives (Sodium Nitrite, Potassium Nitrate)], Spiced Citrus and Pomegranate Glaze [Sugar, Water, Concentrated Pomegranate Juice, Partially Inverted Sugar Syrup, Orange, Maize Starch, Concentrated Pink Grapefruit Juice, Maple Syrup, Concentrated Apricot Juice, Spices, Juniper Berries, Lemongrass, Lime Leaf], Water, Thyme and Shallot Crumb [Rice Flour, Gram Flour, Rapeseed Oil, Thyme, Shallot, Onion Powder, Salt, Maize Starch, Parsley, Yeast Extract, Dextrose], Pea Starch, Dextrose, Maize Starch, Buttermilk Powder, Salt, Sugar, Yogurt Powder (Milk), Onion Powder, Tapioca Starch, Lactic Acid, Thickener (Xanthan Gum), Oregano Extract, Sunflower Oil, Origanum Oil.
Wheat Flour contains: Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin.
Allergy Information
Produce of
Made using British turkey, chicken and pork.
Number of uses
Net Contents
Typical Values | Per 100g | 1/6 of a pack (168g**) |
---|---|---|
Energy | 745kJ / 177kcal | 1252kJ / 297kcal |
Fat | 4.6g | 7.8g |
Saturates | 1.6g | 2.7g |
Carbohydrate | 4.4g | 7.3g |
Sugars | 3.2g | 5.3g |
Fibre | 0.4g | 0.7g |
Protein | 29.2g | 49.1g |
Salt | 0.31g | 0.51g |
* Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
** When cooked according to instructions 1430g typically weighs 1008g. | - | - |
When cooked according to instructions. | - | - |
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