Menu
Vegetable sticks with dip
- Good for a snack
Less suited for breakfast, for dinner.
Fresh vegetables with yoghurt dip, tzatziki or bean spread.
Menu portion25 min62 kcal per menu portion
Menu components
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Allergens
Contains: Milk
Derived from ingredients – check the package label.
Nutrition per menu portion
A dash means the value is unknown, not zero.
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Per serving
- Energy
- 62 kcal
- Protein
- 2.8 g
- Fat
- 1.7 g
- Carbohydrate
- 6.7 g
- Total carbohydrate (by difference)
- 10.9 g
- Fibre (Fineli)
- 1.9 g
- Saturated fatty acids
- 0.91 g
- Sodium
- 142.4 mg
- Salt (sodium × 2.5)
- 0.36 g
Per 100 g of finished food
- Energy
- 36.3 kcal
- Protein
- 1.7 g
- Fat
- 1 g
- Carbohydrate
- 3.9 g
- Total carbohydrate (by difference)
- 6.3 g
- Fibre (Fineli)
- 1.1 g
- Saturated fatty acids
- 0.53 g
- Sodium
- 83.3 mg
- Salt (sodium × 2.5)
- 0.21 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
- Menu nutrition is the sum of its component recipes, each scaled to one menu portion.