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Monash University Low FODMAP Certified™
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Please note: This product is for pickup from our Cheltenham VIC warehouse. There is no minimum order quantity. A full flavoured Moroccan vegetable ...
Please note: This product is for pickup from our Cheltenham VIC warehouse. There is no minimum order quantity.
A full flavoured Moroccan vegetable stew paired with quinoa which is packed with currants, almonds, parsley and lemon juice. You and your gut microbiome will love the thirteen different herbs and spices together with nine different vegetables found in this meal.
This meal is also suitable for anyone following a gluten free, lactose free, Low FODMAP or vegan diet.
Serving size information: This product is a Low FODMAP food and is certified under the Monash University Low FODMAP program https://www.monashfodmap.com/.
Water, White Quinoa (17%), Potatoes (16%), Crushed Tomatoes (12%)(Roma Tomatoes, Tomato Juice, Acidity Regulator: 330) Eggplant (9%), Carrot (9%), Sweet Potato (6%), Chickpeas (6%)(canned chickpeas, water, salt, antioxidant (300)), Zucchini, Garlic Oil (Extra Virgin Olive Oil, No garlic flesh), Fennel, Lemon Juice (Lemon Juice, Preservative: 202), Almonds(2%), Cranberries (2%)(Cranberries, Sugar, Sunflower Oil), Spring Onions (Green Portion only), Ginger, Salt, Ground Cumin, Coriander Powder, Ground Cardamom, Fennel Seeds, Turmeric Powder, Fresh Mint, Fresh Parsley, Cinnamon Powder, Black Pepper, Cayenne Pepper, Ground Cloves, Saffron.
ALLERGY ADVICE: Contains Tree Nuts (Almonds). May contain peanuts, tree nuts, soy, milk, eggs, fish, sesame seeds.
|Average Quantity per Serve||Average Quantity per 100g|
|Energy||1666 kJ (398 Cal)||490 kJ|
|Protein||10.2 g||3.0 g|
|-Gluten||0 g||0 g|
|Fat, total||16.7 g||4.9 g|
|- Saturated||2.2 g||0.6 g|
|Carbohydrate||45.6 g||13.5 g|
|- Sugars||10.7 g||3.1 g|
|-Lactose||0 g||0 g|
|- Fibre||10.8 g||3.2 g|
|Sodium||997 mg||293 mg|
The nutrient values which appear in our Nutrition Information for each meal are developed based on a standard product formulation and average calculations. Due to variations in seasonal produce and chef production of meals (not machines), there may be slight variations between meals. We aim to minimise this with strong processes and procedures in place but human and seasonal variations, although minimal, will occur.