Tesco Mixed Vegetables 1Kg

Tesco Mixed Vegetables 1Kg

4.6 stars (57 Reviews)

€1.50

€1.50/kg

Guideline Daily Amounts

Per 80g
Energy
196kJ 47kcal
2%of the reference intake
Fat
0.7g
low1%of the reference intake
Saturates
0.1g
low1%of the reference intake
Sugars
3.3g
low4%of the reference intake
Salt
0.02g
low<1%of the reference intake
of the reference intake*
Typical values per 100g: Energy 245kJ / 58kcal

Description

A mix of carrots, garden peas, green beans and supersweet sweetcorn.We work with our growers to select, pick and freeze our vegetables at their prime. Mixed vegetables individually frozen for small or large handfuls as required.CAREFULLY PREPARED A mix of carrot, garden peas, green beans and sweetcorn
Pack size: 1KG

Ingredients

INGREDIENTS: Carrot (35%), Garden Peas (25%), Green Bean, Sweetcorn.

Number of uses

approx. 12 Servings

Net Contents

1kg e

Typical ValuesPer 100gPer 80g
Energy245kJ / 58kcal196kJ / 47kcal
Fat0.8g0.7g
Saturates0.1g0.1g
Carbohydrate7.9g6.3g
Sugars4.1g3.3g
Fibre4.4g3.5g
Protein2.6g2.1g
Salt0.03g0.02g
* Reference intake of an average adult (8400 kJ / 2000 kcal)--
When boiled according to instructions.--

Important: If food has thawed, do not refreeze. Keep frozen at -18C or cooler.

Microwave from frozen

Instructions: 800W / 900W 4 minsPlace into a microwaveable bowl, add 2 -3 teaspoons water (10-15ml) and cover.Cook on full power for 2 mins (800W) / (900W).Remove cover and stir.Re-cover then cook on full power for a further 2 mins (800W) / (900W).Leave to stand for 1 minute after cooking.Drain well before serving.

Hob

Instructions: For best results boil from frozen.Place in a saucepan of boiling water.Bring back to the boil.Simmer for 3-5 minutes.Drain well before serving.

Bag. Recycle at large supermarket

Caution: Do not eat raw..

Return to

Tesco Stores Ltd.Welwyn Garden City AL7 1GAU.K. Freephone 0800 50 55 55 www.tesco.comTesco Ireland Ltd.Gresham HouseMarine RoadDun LaoghaireCo. Dublin. Freephone 1800 248 123 www.tesco.ie
View all Mixed & Stir Fry Vegetables

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