Buddhist Fasting DishVeganchiwai ✓
Diet: Vegan: yes; Vegetarian: yes; Ovo-vegetarian: yes; Lacto-vegetarian: yes; Pescatarian: yes; Low lactose: yes; Without gluten-containing ingredients: yes (according to the stored ingredients), cross-contact in the kitchen possible.
Tofu with shiitake mushrooms, button mushrooms, broccoli, bok choy and carrots, stir-fried with sesame oil, served with jasmine rice. Vegan.
jasmine rice, Broccoli, Tofu, mushrooms, Mini Shanghai Bok Choy, Carrot, Red Onions, rapeseed oil, Shiitake mushrooms, Sesame oil, salt
€ 16,00
| Protein | 14.3 g · 25 % DV | |
| Carbohydrates | 49.1 g · 16 % DV | |
| Fat | 23.2 g · 25 % DV | |
| Fiber | 3.6 g · 12 % DV |
| per serving (1 Portion (1 Person)) | per 100g | % Daily Value* | |
|---|---|---|---|
| Energy | 465 kcal | 127 kcal | 19 % |
| Protein | 14.3 g | 3.9 g | 25 % |
| Fat | 23.2 g | 6.4 g | 25 % |
| of which saturates | 2.6 g | 0.7 g | 8 % |
| Carbohydrate | 49.1 g | 13.5 g | 16 % |
| of which sugars | 2.2 g | 0.6 g | 4 % |
| Fibre | 3.6 g | 1.0 g | 12 % |
| Salt | 4.95 g | 1.4 g | 83 % |
| * DGE reference values, 25–51 years, Male | |||
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Vitamin A | 60.8 µg | 16.7 µg | 7 % |
| Vitamin B1 (Thiamine) | 115.9 µg | 31.8 µg | 10 % |
| Vitamin B2 (Riboflavin) | 165.8 µg | 45.4 µg | 12 % |
| Vitamin B3 (Niacin) | 1622.9 µg | 444.6 µg | 11 % |
| Vitamin B5 (Pantothenic acid) | 879.0 µg | 240.8 µg | 18 % |
| Vitamin B6 (Pyridoxine) | 220.8 µg | 60.5 µg | 14 % |
| Vitamin B7 (Biotin) | 5.1 µg | 1.4 µg | 13 % |
| Vitamin B9 (Folate) | 50.0 µg | 13.7 µg | 17 % |
| Vitamin B12 (Cobalamin) | – | – | – |
| Vitamin C | 36560.6 µg | 10016.6 µg | 33 % |
| Vitamin D (Calciferol) | – | – | – |
| Vitamin E (Tocopherol) | 4620.3 µg | 1265.8 µg | 33 % |
| Vitamin K (Phylloquinone) | 88.6 µg | 24.3 µg | 127 % |
| * 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 10 of 11 ingredients (sources: BLS (internal), BLS 4.0). With incomplete coverage the values are lower bounds.
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Sodium (mineral fraction) | 1946.5 mg | 533.3 mg | 130 % |
| Potassium | 494.6 mg | 135.5 mg | 12 % |
| Calcium | 160.1 mg | 43.9 mg | 16 % |
| Magnesium | 82.0 mg | 22.5 mg | 23 % |
| Phosphorus | 226.7 mg | 62.1 mg | 32 % |
| Iron | 2623.3 µg | 718.7 µg | 26 % |
| Zinc | 2692.3 µg | 737.6 µg | 19 % |
| Copper | 417.2 µg | 114.3 µg | 33 % |
| Manganese | 1284.3 µg | 351.9 µg | 37 % |
| Iodine | 15.6 µg | 4.3 µg | 8 % |
| * 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 10 of 11 ingredients (sources: BLS (internal), BLS 4.0). With incomplete coverage the values are lower bounds.
Refers to the recorded ingredients. Prepared in a kitchen where these substances are used; unintended traces from the manufacture of bought-in products cannot be excluded. If you have allergies, please speak to our staff.