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| Water,
Tomato Paste (28%), Sugar, Iodized Salt, Acidity Regulator (260), Thickeners
(1422, 415), Onion Powder, Garlic Powder, Spices & Condiments,
Preservative (211) CONTAINS PERMITTED CLASS II PRESERVATIVE (211) |
| Nutritional Content | Value Per Serve | Per Serve Percentage Contribution to RDA** | Value Per 100 g |
| Energy (kcal) | 20.71 | 1.04% | 138.08 |
| Protein (g) | 0.99 | ||
| Fat (g) | 0.00 | 0% | 0 |
| Cholesterol (mg) | <0.15 | <1 | |
| Carbohydrate (g) | 33.53 | ||
| Sugar (g) | 4.42 | 29.48 | |
| Added Sugar (g) | 3.38 | 6.75% | 22.51 |
| Sodium (mg) | 126 | 6.30% | 840 |
*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 TWELVE MONTHS FROM MANUFACTURE |
| STORE IN A COOL AND DRY PLACE. |
| STORE UNDER REFRIGERATION. |
| DO NOT FREEZE. |
Kimchi Salad
Ingredients
100 gm Chinese cabbage- cut in
dices,
100 gm Indian cabbage - cut in
dices,
1 teaspoon salt,
1 teaspoon sugar,
20 ml Mrs Foodrite vinegar,
2 table spoons chopped spring
onions,
1/2 teaspoons toasted sesame
seeds,
Few drops sesame oil,
40 gm Foodrite chilli garlic
dip,
20 gm Foodrite tomato ketch up.
Take both the cabbages in a bowl,
Add salt sugar and vinegar, mix
well and set aside for 2 to 3 hours,
Take out the cabbage and squeeze
out the excess water from the cabbage,
Add chilli garlic dip and tomato
ketchup,
Add sesame oil & mix well,
Garnish with sesame seeds and
spring onion,
Serve as a spicy salad or as a
spicy filling for various burgers.