Braised Beef with Chinese Cabbagechiwai ✓
Tender beef slowly braised with Chinese cabbage in aromatic sauce.
Beef brisket, jasmine rice, Mini Shanghai Bok Choy, Radish, Chu Hou paste (soybean paste), Shaoxing rice wine, Austernsauce LKK, Spring onions, Rock Sugar, LKK Hoi Sin Sauce, Soya sauce, Fresh ginger, LKK Premium Dark Soy Sauce, Currypulver, Sichuan Pfeffer, Star Anise, Cassia Bark / Cinnamon Stick
€ 25,00
| Protein | 51.4 g · 90 % DV | |
| Carbohydrates | 59.5 g · 19 % DV | |
| Fat | 10.6 g · 11 % DV | |
| Fiber | 2.3 g · 8 % DV |
| per serving (1 Portion (1 Person)) | per 100g | % Daily Value* | |
|---|---|---|---|
| Energy | 552 kcal | 88 kcal | 23 % |
| Protein | 51.4 g | 8.2 g | 90 % |
| Fat | 10.6 g | 1.7 g | 11 % |
| of which saturates | 4.3 g | 0.7 g | 13 % |
| Carbohydrate | 59.5 g | 9.4 g | 19 % |
| of which sugars | 8.3 g | 1.3 g | 14 % |
| Fibre | 2.3 g | 0.4 g | 8 % |
| Salt | 3.02 g | 0.5 g | 50 % |
| * DGE reference values, 25–51 years, Male | |||
Training view – for educational purposes only. The following vitamin and mineral values are calculated from the raw ingredients (German Food Code, BLS) and do not account for losses during preparation (such as heating, cooking or storage). They are intended for the training of kitchen and service staff and are not intended as consumer information. Not a nutrition declaration within the meaning of the FIC Regulation (Regulation (EU) No 1169/2011).
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Vitamin A | 74.3 µg | 11.8 µg | 9 % |
| Vitamin B1 (Thiamine) | 458.0 µg | 72.7 µg | 38 % |
| Vitamin B2 (Riboflavin) | 569.1 µg | 90.3 µg | 41 % |
| Vitamin B3 (Niacin) | 14570.6 µg | 2312.8 µg | 97 % |
| Vitamin B5 (Pantothenic acid) | 1730.1 µg | 274.6 µg | 35 % |
| Vitamin B6 (Pyridoxine) | 449.2 µg | 71.3 µg | 28 % |
| Vitamin B7 (Biotin) | 9.4 µg | 1.5 µg | 24 % |
| Vitamin B9 (Folate) | 31.3 µg | 5.0 µg | 10 % |
| Vitamin B12 (Cobalamin) | 10.8 µg | 1.7 µg | 270 % |
| Vitamin C | 17234.5 µg | 2735.6 µg | 16 % |
| Vitamin D (Calciferol) | – | – | – |
| Vitamin E (Tocopherol) | 1223.5 µg | 194.2 µg | 9 % |
| Vitamin K (Phylloquinone) | 32.0 µg | 5.1 µg | 46 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Reference values for 9 of 17 ingredients (sources: BLS (internal), BLS 4.0). With incomplete coverage the values are lower bounds.
Training view – for educational purposes only. The following vitamin and mineral values are calculated from the raw ingredients (German Food Code, BLS) and do not account for losses during preparation (such as heating, cooking or storage). They are intended for the training of kitchen and service staff and are not intended as consumer information. Not a nutrition declaration within the meaning of the FIC Regulation (Regulation (EU) No 1169/2011).
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Sodium (mineral fraction) | 386.3 mg | 61.3 mg | 26 % |
| Potassium | 985.1 mg | 156.4 mg | 25 % |
| Calcium | 85.3 mg | 13.5 mg | 9 % |
| Magnesium | 79.5 mg | 12.6 mg | 23 % |
| Phosphorus | 453.4 mg | 72.0 mg | 65 % |
| Iron | 5279.9 µg | 838.1 µg | 53 % |
| Zinc | 10393.0 µg | 1649.7 µg | 74 % |
| Copper | 363.2 µg | 57.7 µg | 29 % |
| Manganese | 580.7 µg | 92.2 µg | 17 % |
| Iodine | 9.5 µg | 1.5 µg | 5 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Reference values for 9 of 17 ingredients (sources: BLS (internal), BLS 4.0). With incomplete coverage the values are lower bounds.
Additives
with colorantwith preservativewith flavor enhancerblackened