Vegetable pot pie
Ingredients
crust 52.2% , milk 23.9% , carrot 12.0% , CORN PEAS 6.0% , celery 3.0% , onion 1.5% , wheat flour 0.7% , SQUASH 0.4% , Courgette 0.2% , unsalted butter 0.1% , fresh cream 0.0% , Acidity regulator 0.0% , egg 0.0% , yeast 0.0% , canola oil 0.0% , salt 0.0% , salt 0.0% , thyme 0.0% , cayenne pepper 0.0% , black pepper 0.0% , garlic 0.0% , onion 0.0% , white pepper spray 0.0%
Nutrition · per 100 g
| Energy | 274 kcal |
| Fat | 17 g |
| Saturated fat | 9.9 g |
| Trans fat | 0 g |
| Cholesterol | 47 mg |
| Carbs | 25.9 g |
| Sugars | 1.9 g |
| Fiber | 0.9 g |
| Protein | 4.3 g |
| Salt | 1.1 g |
| Sodium | 448 mg |
| Calcium | 38 mg |
| Iron | 2.1 mg |
| Vitamin A | 566.1 µg |
| Vitamin C | 2.8 mg |
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.