Healthy choice
1 of 5 a day
Grown with Care by our Trusted Farmers
We value the quality of fresh fruit and vegetables: We pride ourselves on the quality of our fresh fruit and vegetables. We work in partnership with our suppliers and growers to ensure we protect and care for our environment.
Good to know
80g Counts as 1 of your 5 a day.
Aim for at least five different portions of fruit and veg a day. Fresh, frozen, dried, canned, and juice all count.
Enjoy as part of a varied and balanced diet and a healthy lifestyle.
Table of Nutritional Information
| per 100g | % adult RI | adult RI | |
|---|---|---|---|
| Energy kJ | 111 | - | 8400 |
| Energy kcal | 27 | 1% | 2000 |
| Fat | <0.5g | 1% | 70g |
| of which saturates | <0.1g | 1% | 20g |
| Carbohydrate | 2.8g | 1% | 260g |
| of which sugars | 2.1g | 2% | 90g |
| Fibre | 2.2g | - | - |
| Protein | 1.6g | 3% | 50g |
| Salt | <0.01g | <1% | 6g |
Packed for:
Sainsbury's Supermarkets Ltd,
London,
EC1N 2HT.
and
Sainsbury's, Supermarkets Ltd,
Upper Galwally,
Belfast,
BT8 6FX.
Wash before use.
Cooking instructions: General
All cooking appliances vary. This is a guide only.
Steam: From Ambient
Before cooking: Trim the root and cut off any dark green tops. Cut in half lengthways and hold under running water to clean. Finely slice. Place leeks in the steamer.
During cooking: Take care that the pan does not boil dry.
After cooking: Remove carefully. Check food is piping hot.
Low heat, 8-10 mins
Shallow fry: From Ambient
Before sautéing: Trim the root and cut off any dark green tops. Cut in half lengthways and hold under running water to clean. Finely slice. Heat a large knob of butter in a frying pan. Once hot add the sliced leeks.
During sautéing: Keep the leeks moving in the pan to prevent burning.
After sautéing: Check food is piping hot.
To sauté
Moderate heat 4-5 mins
Bag
At home, refrigerate for freshness.
Not for EU
Item code: 7902077
DisclaimerThe above details have been prepared to help you select suitable products. Products and their ingredients are liable to change.
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