Menu
Kidney bean salad with red onion
Less suited for lunch, for dinner, as a snack.
A cold dish assembled from fresh ingredients; 2 servings.
Menu portion10 min426.7 kcal per menu portion
Menu components
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Allergens
Contains: 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
- Energy
- 426.7 kcal
- Protein
- 22.3 g
- Fat
- 11.3 g
- Total carbohydrate (by difference)
- 61.2 g
- Total dietary fibre (USDA)
- 16.9 g
- Saturated fatty acids
- 1.6 g
- Sodium
- 8.3 mg
- Salt (sodium × 2.5)
- 0.02 g
Per 100 g of finished food
- Energy
- 134 kcal
- Protein
- 7 g
- Fat
- 3.6 g
- Total carbohydrate (by difference)
- 19.2 g
- Total dietary fibre (USDA)
- 5.3 g
- Saturated fatty acids
- 0.5 g
- Sodium
- 2.6 mg
- Salt (sodium × 2.5)
- 0.01 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.