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Stewart’s Kitchen Scotland
Cullen Skink
|
Lee Kum Kee
Sichuan Style Hot and Spicy Stir-Fry Sauce
|
|
|---|---|---|
| Calories |
108 kcal
Lowest
|
127 kcal
|
| Protein |
5 g
Highest
|
3.6 g
|
| Fat |
6 g
|
5.3 g
Lowest
|
| Saturated fat |
3.7 g
|
0.9 g
Lowest
|
| Carbohydrates |
8 g
Lowest
|
13 g
|
| Sugars |
2.9 g
Lowest
|
10 g
|
| Sodium |
124 mg
Lowest
|
4040 mg
|
| Ingredients | Natural smoked haddock (Melanogramus aeg - efinus) (18%) (_fish_), _milk_, potato, leek, onion, whipping cream (14%) (_milk_), parsely, salt, pepper, nutmeg. | Salted Chilli Peppers 24% (Chilli Peppers 80%, Salt), Walter, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Sugar, Tomato Paste, Sichuan Pepper Powder … |
| Allergens | Fish, Milk | — |