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Refined Soybean oil (55%), Water, Iodized Salt, Liquid Glucose, Sugar, Milk Solids, Thickeners (1442, 415), Acidity Regulators (260,330), Antioxidant (319), Sequestrant (385), Preservatives (202, 211)
CONTAINS PERMITTED CLASS II PRESERVATIVES (202,211)
| Nutritional Content | Value Per Serve | Per Serve Percentage Contribution to RDA** | Value Per 100 g |
| Energy (kcal) | 59.25 | 2.96% | 395 |
| Protein (g) | 0.16 | 1.07 | |
| Fat (g) | 5.73 | 8.55% | 38.2 |
| Saturated Fat (g) | 0.89 | 4.05% | 5.94 |
| Monounsaturated Fat (g) | 1.48 | 9.86 | |
| Polyunsaturated Fat (g) | 3.36 | 22.41 | |
| Trans Fat (g) | <0.03 | <1.5% | <0.2 |
| Cholesterol (mg) | <0.15 | <1 | |
| Carbohydrate (g) | 1.76 | 11.74 | |
| Sugar | 1.31 | 8.71 | |
| Added Sugar (g) | 1.20 | 2.40% | 8 |
| Sodium (mg) | 74.42 | 3.72% | 496.10 |
*Approximate Value
** Per Serve percentage contribution to Recommended Dietary Allowance (RDA) calculated on the basis of 2000 kcal energy for average adult per day.
Spout Packing
BEST BEFORE NINE MONTHS FROM MANUFACTURE
STORE IN A COOL AND DRY PLACE.
Refrigerate after opening and consume within one month.do not freeze
Do not use if the pouch is swollen/leaking/puffed
Veg Club Sandwich
Ingredients
1 Green Capsicum cut into thin strips
1 Carrots peeled and grated
1/2 cup Cabbage grated
Tomatoes sliced 2 medium
Cucumber sliced 1 medium
12 slices of toasted white bread
1/2 cup Mrs Foodrite Premium Mayonnaise
Salt to taste
1/4 teaspoon White pepper powder
2 slices of canned Pineapple cut into small pieces 2 slices
4 tablespoon butter
1/2 bunch Lettuce leaves
4 nos. Cheese slices
Mix mayonnaise with capsicum, carrot and cabbage to make coleslaw. Add pineapple pieces to it. Season well. Apply butter on all the toasted bread slices on one side and on both the sides of four of them.
Place four slices of bread, single side buttered, on a board. Arrange half of the lettuce leaves on them, keep some coleslaw aside for serving as accompaniment and spread the remaining evenly on all the four slices.
Arrange another layer of bread slices, both sides buttered, on it. On this bread slice place the remaining lettuce leaves, tomato and cucumber slices, sprinkle seasoning and place cheese slices.
Cover with the final layer of toasted bread slices, single side buttered. Lightly press with palm to set the ingredients well.
Using a very sharp knife cut the edges of the sandwich and cut it diagonally. Serve with reserved coleslaw and potato wafers.