Menu
Rondón with snapper and cassava
- Good for lunch
Less suited for dinner.
Caribbean Nicaraguan coconut soup with snapper, cassava and green plantain.
Menu portion54 min755 kcal per menu portion
Menu components
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Allergens
Contains: Fish
May contain: Sulphites
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
- Protein37 g19%
- Fat38.2 g45%
- Total carbohydrate (by difference)70.3 g36%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 755 kcal
- Protein
- 37 g
- Fat
- 38.2 g
- Total carbohydrate (by difference)
- 70.3 g
- Total dietary fibre (USDA)
- 7.7 g
- Saturated fatty acids
- 32.3 g
- Sodium
- 626.4 mg
- Salt (sodium × 2.5)
- 1.6 g
Per 100 g of finished food
- Energy
- 114 kcal
- Protein
- 5.6 g
- Fat
- 5.8 g
- Total carbohydrate (by difference)
- 10.6 g
- Total dietary fibre (USDA)
- 1.2 g
- Saturated fatty acids
- 4.9 g
- Sodium
- 94.6 mg
- Salt (sodium × 2.5)
- 0.24 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.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- 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.