Serviços de Acção Social Departamento Alimentar Campus de Gualtar 4710-057 Braga – P FEBRUARY MENU 2015 BRAGA - GUIMARÃES MONDAY TUESDAY ETE 6 2 L U N C H WEDNESDAY ETE 9 3 ETE 1 4 FRIDAY ETE 1 5 ETE 6 6 Soup Vegetable cream Red Bean Soup with green bean Spinach soup Vegetable soup White bean soup with vegetable Dish Grilled turkey steak Roasted pork loin Gratin hake Roasted chicken Fried fish cake with eggs and onion Side dish - Cereals and derivates, tubes Spring rice (rice with carrots and peas) Spaghetti sautéed Oven Baked Potatoes With Garlic and Olive Oil Bell peper Rice Potato salad, broccoli and olives Side dish - Vegetables Salad of onion, cucumber and tomato Boiled Broccoli Sautéed green beans Lettuce salad, carrots and corn Cooked brussels sprouts The nutritional information refers to the standard meal (soup, dish, bread, fruit and water). Information according the technical specifications (ET, ETE). Energia e Nutrientes / Refeição Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* % R* Energia 631 Kcal 26 Energia 643 Kcal 27 Energia 772 Kcal 32 Energia 853 Kcal 36 Energia 765 Kcal 32 Lípidos 15 g 19 Lípidos 20 g 25 Lípidos 25 g 31 Lípidos 34 g 43 Lípidos 20 g 25 dos quais ácidos gordos saturados 2 g 4 g 4 g 7 g 3 g Hidratos de Carbono 80 g 27 74 g 25 101 g 34 92 g 31 111 g 37 17 g 23 16 g 21 20 g 27 16 g 21 18 g 24 Fibra 10 g 33 Fibra 12 g 39 Fibra 14 g 44 Fibra 10 g 32 Fibra 16 g 51 Proteínas 42 g 35 Proteínas 40 g 33 Proteínas 33 g 28 Proteínas 42 g 35 Proteínas 34 g 28 Sal 2,3 g 47 Sal 2,8 g 57 Sal 5,5 g 109 Sal 2,6 g 53 Sal 4,8 g 96 dos quais açúcares dos quais ácidos gordos saturados Hidratos de Carbono dos quais açúcares ETE 8 D I N N E R THURSDAY dos quais ácidos gordos saturados Hidratos de Carbono dos quais açúcares ETE 6 dos quais ácidos gordos saturados Hidratos de Carbono dos quais açúcares ETE 1 dos quais ácidos gordos saturados Hidratos de Carbono dos quais açúcares ETE 8 ETE 2 Soup Pumpkin soup Creamy Carrot soup Chickpea soup Leek Soup Cauliflower soup Dish Tuna salad, potato and black-eyed peas Chicken with rice Fried pork Fish pie Grilled beef burger Side dish - Cereals and derivates, tubes - Rice chicken broth Garlic rice - Stewed pasta with beans, carrots and white cabbage Side dish - Vegetables Sautéed carrot and green beans Tomato salad Sautéed greens Lettuce salad, carrots and tomatoes - The nutritional information refers to the standard meal (soup, dish, bread, fruit and water). Information according the technical specifications (ET, ETE). Energia e Nutrientes / Refeição Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* % R* Energia 744 Kcal 31 Energia 627 Kcal 26 Energia 743 Kcal 31 Energia 661 Kcal 28 Energia 726 Kcal 30 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 20 g 25 25 g 31 g 29 g 26 g 28 g 5 g 6 g 7 g 91 g 30 101 g 34 92 g 31 83 g 28 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 22 4 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 21 g Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 23 2 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 78 g 26 dos quais açúcares 18 g 23 dos quais açúcares 20 g 27 dos quais açúcares 15 g 20 dos quais açúcares 18 g 24 dos quais açúcares 17 g 23 Fibra 16 g 52 Fibra 14 g 44 Fibra 12 g 38 Fibra 12 g 37 Fibra 13 g 43 Proteínas 48 g 40 Proteínas 33 g 28 Proteínas 40 g 33 Proteínas 34 g 29 Proteínas 53 g 44 Sal 4,4 g 88 Sal 5,5 g 109 Sal 3,4 g 68 Sal 3,9 g 78 Sal 3,3 g 66 * %R - Proportion of recommended daily intake at the meal (lunch or dinner), considering an energy value of 2400 Kcal / day Notes: 1 - The menus may be changed for reasons related to the supplies 2 - According to the guidelines of the World Health Organization for young adults with moderate physical activity, the main meal (lunch, dinner) is expected to contribute with 32,5% of the daily anergy (about 780 Kcal/meal). 3 - Allergens: Please ask for information, according to our Food Safety Information (3) available in the Food Department or at www.sas.uminho.pt 4 - Considering the opinion of our consumers to an appropriate salt level, the reduction will be done in a gradual way to avoid drastically changes of the sensory characteristics. IT.91-04 Pág.1/4 Serviços de Acção Social Departamento Alimentar Campus de Gualtar 4710-057 Braga – P FEBRUARY MENU 2015 BRAGA - GUIMARÃES MONDAY TUESDAY ETE 6 9 L U N C H WEDNESDAY ETE 1 10 ETE 1 11 FRIDAY ETE 6 12 ETE 6 13 Soup Creamy Pea soup Vegetable soup Turnip greens Soup Red Bean Soup Creamy Carrot soup Dish Grilled Pork Fillet Grilled chicken burger Grilled tuna Roasted chicken Fried ray Side dish - Cereals and derivates, tubes Carrot rice French fries Mashed potatoes Fusilli sautéed with carrot and white cabbage Vegetable rice Side dish - Vegetables Vegetables salad Lettuce salad, carrots and tomatoes Sautéed baby carrots with broccoli Lettuce salad, green olives and red bell pepper Tomato and oregano salad The nutritional information refers to the standard meal (soup, dish, bread, fruit and water). Information according the technical specifications (ET, ETE). Energia e Nutrientes / Refeição Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* 654 Kcal 27 Energia 799 Kcal 33 Energia 742 Kcal 31 Energia 794 Kcal 33 Energia 770 Kcal 32 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 16 g 20 24 g 30 g 35 g 42 g 29 g 8 g 7 g 3 g 87 g 29 92 g 31 80 g 27 76 g 25 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 24 3 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 34 g Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 28 3 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 105 g 35 dos quais açúcares 14 g 19 dos quais açúcares 19 g 25 dos quais açúcares 19 g 26 dos quais açúcares 16 g 21 dos quais açúcares 20 g 27 Fibra 9 g 28 Fibra 12 g 38 Fibra 13 g 41 Fibra 12 g 37 Fibra 15 g 49 Proteínas 38 g 31 Proteínas 52 g 43 Proteínas 42 g 35 Proteínas 45 g 37 Proteínas 34 g 28 Sal 2,7 g 54 Sal 2,5 g 50 Sal 3,8 g 77 Sal 3,0 g 60 Sal 3,6 g 72 ETE 1 ETE 9 ETE 1 ETE 9 Soup Vegetable soup Green bean soup Pumpkin soup and white cabbage Turnip Soup Chickpea soup with spinach Dish Cooked mix of fish, popatoes and eggs Stewed meatballs Turkey Stroganoff Squid with corn bread Stewed pork Side dish - Cereals and derivates, tubes - Spaghetti sautéed Plain White Rice Cooked potato Baked Potato Side dish - Vegetables Salad of lettuce, cucumber and tomato Sautéed greens Creamed Spinach Vegetables Cooked green beans The nutritional information refers to the standard meal (soup, dish, bread, fruit and water). Information according the technical specifications (ET, ETE). % R* Energia ETE 3 D I N N E R THURSDAY Energia e Nutrientes / Refeição Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* % R* Energia 632 Kcal 26 Energia 679 Kcal 28 Energia 695 Kcal 29 Energia 643 Kcal 27 Energia 678 Kcal 28 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 17 g 22 27 g 34 g 25 g 17 g 25 g 6 g 3 g 5 g 82 g 27 77 g 26 90 g 30 83 g 28 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 20 8 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 13 g Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 20 3 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 84 g 28 dos quais açúcares 18 g 24 dos quais açúcares 17 g 23 dos quais açúcares 15 g 20 dos quais açúcares 20 g 27 dos quais açúcares 19 g 25 Fibra 11 g 36 Fibra 12 g 38 Fibra 10 g 32 Fibra 12 g 38 Fibra 14 g 43 Proteínas 36 g 30 Proteínas 29 g 24 Proteínas 36 g 30 Proteínas 37 g 31 Proteínas 39 g 32 Sal 3,2 g 64 Sal 3,9 g 79 Sal 2,7 g 53 Sal 3,2 g 64 Sal 3,1 g 61 * %R - Proportion of recommended daily intake at the meal (lunch or dinner), considering an energy value of 2400 Kcal / day Notes: 1 - The menus may be changed for reasons related to the supplies 2 - According to the guidelines of the World Health Organization for young adults with moderate physical activity, the main meal (lunch, dinner) is expected to contribute with 32,5% of the daily anergy (about 780 Kcal/meal). 3 - Allergens: Please ask for information, according to our Food Safety Information (3) available in the Food Department or at www.sas.uminho.pt 4 - Considering the opinion of our consumers to an appropriate salt level, the reduction will be done in a gradual way to avoid drastically changes of the sensory characteristics. IT.91-04 Pág.2/4 Serviços de Acção Social Departamento Alimentar Campus de Gualtar 4710-057 Braga – P FEBRUARY MENU 2015 BRAGA - GUIMARÃES MONDAY TUESDAY ETE 3 16 L U N C H WEDNESDAY ETE 1 17 ETE 6 18 FRIDAY ETE 2 19 ETE 3 20 Soup Vegetable soup White bean soup with vegetable Cream of pumpkin Turnip greens Soup Chickpea soup Dish Meat Lasagna Grilled Forkbeard Roasted chicken Fried breaded pork Cod with cream Stewed pasta with beans, carrots and white cabbage - - Lettuce salad, carrots and corn Side dish - Cereals and derivates, tubes - Cooked potato Colored rice (carrots, corn, bell peppers and peas) Side dish - Vegetables Lettuce salad and carrot Cooked carrots and green beans Lettuce salad, carrots and tomatoes The nutritional information refers to the standard meal (soup, dish, bread, fruit and water). Information according the technical specifications (ET, ETE). Energia e Nutrientes / Refeição Energia e Nutrientes / Refeição % R* Energia 697 Kcal 29 Energia Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 32 g 40 11 g 63 g 21 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono dos quais açúcares 18 g 24 dos quais açúcares Fibra 10 g 32 Proteínas 38 g Sal 3,9 g Soup Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* 22 Energia 759 Kcal 32 Energia 779 Kcal 32 Energia 836 Kcal 35 8 g 10 32 g 40 g 30 g 40 7 g 5 g 13 g 84 g 28 75 g 25 96 g 32 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 32 g Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 24 1 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 91 g 30 19 g 25 dos quais açúcares 15 g 21 dos quais açúcares 17 g 23 dos quais açúcares 18 g 25 Fibra 14 g 44 Fibra 10 g 31 Fibra 14 g 45 Fibra 13 g 40 32 Proteínas 29 g 24 Proteínas 41 g 34 Proteínas 43 g 36 Proteínas 45 g 37 78 Sal 3,0 g 60 Sal 2,9 g 58 Sal 3,7 g 73 Sal 5,8 g 116 531 ETE 6 Cauliflower soup ETE 3 Broccoli soup ETE 8 ETE 5 Vegetable soup Red Bean Soup with green bean Spinach soup Stewed Chicken with peas and carrots Fried pangasius fillet Roast turkey thigh Fish tortilla Rice with meat, cuttlefish, crab, Portuguese sausage Side dish - Cereals and derivates, tubes Carrot rice Fusilli sautéed with carrot and white cabbage - - Garlic rice Side dish - Vegetables Lettuce salad, green olives and red bell pepper Tomato salad Sautéed Spinach Lettuce salad and red cabbage - Dish The nutritional information refers to the standard meal (soup, dish, bread, fruit and water). Information according the technical specifications (ET, ETE). Energia e Nutrientes / Refeição % R* Kcal ETE 6 D I N N E R THURSDAY Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* % R* Energia 754 Kcal 31 Energia 733 Kcal 31 Energia 638 Kcal 27 Energia 622 Kcal 27 Energia 761 Kcal 32 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 20 g 25 28 g 35 g 32 g 26 g 36 g 5 g 4 g 6 g 107 g 36 75 g 25 62 g 21 84 g 27 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 29 6 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 17 g Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 26 3 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 92 g 31 dos quais açúcares 14 g 19 dos quais açúcares 17 g 23 dos quais açúcares 16 g 21 dos quais açúcares 15 g 26 dos quais açúcares 15 g 20 Fibra 9 g 30 Fibra 11 g 35 Fibra 12 g 37 Fibra 12 g 39 Fibra 10 g 32 Proteínas 33 g 28 Proteínas 44 g 37 Proteínas 39 g 33 Proteínas 31 g 28 Proteínas 32 g 27 Sal 3,0 g 59 Sal 2,9 g 58 Sal 6,7 g 134 Sal 3,2 g 79 Sal 3,0 g 60 * %R - Proportion of recommended daily intake at the meal (lunch or dinner), considering an energy value of 2400 Kcal / day Notes: 1 - The menus may be changed for reasons related to the supplies 2 - According to the guidelines of the World Health Organization for young adults with moderate physical activity, the main meal (lunch, dinner) is expected to contribute with 32,5% of the daily anergy (about 780 Kcal/meal). 3 - Allergens: Please ask for information, according to our Food Safety Information (3) available in the Food Department or at www.sas.uminho.pt 4 - Considering the opinion of our consumers to an appropriate salt level, the reduction will be done in a gradual way to avoid drastically changes of the sensory characteristics. IT.91-04 Pág.3/4 Serviços de Acção Social Departamento Alimentar Campus de Gualtar 4710-057 Braga – P FEBRUARY MENU 2015 BRAGA - GUIMARÃES MONDAY TUESDAY ETE 1 23 L U N C H WEDNESDAY ETE 4 24 ETE 1 25 FRIDAY ETE 6 26 ETE 1 27 Soup Vegetable soup Creamy Carrot soup Green bean soup Red Bean Soup Pumpkin soup Dish Patties, croquettes and fried codfish cookies Braised pasta with meat and chickpeas Grilled Salmon Roasted chicken Grilled pork ribs Side dish - Cereals and derivates, tubes Garlic rice - Cooked potato Peas rice Garlic rice Mixed sautéed vegetables Lettuce salad, with green bell pepper, tomatoes and olives Creamed Spinach Side dish - Vegetables The nutritional information refers to the standard meal (soup, dish, bread, fruit and water). Information according the technical specifications (ET, ETE). Boiled Broccoli - Energia e Nutrientes / Refeição Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* 916 Kcal 38 Energia 730 Kcal 30 Energia 862 Kcal 36 Energia 860 Kcal 36 Energia 826 Kcal 34 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 33 g 41 29 g 36 g 52 g 40 g 41 g 8 g 7 g 9 g 122 g 41 80 g 27 83 g 28 97 g 32 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 33 6 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 32 g Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 42 6 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 87 g 29 dos quais açúcares 16 g 21 dos quais açúcares 18 g 24 dos quais açúcares 19 g 26 dos quais açúcares 14 g 19 dos quais açúcares 13 g 18 Fibra 13 g 40 Fibra 12 g 39 Fibra 12 g 39 Fibra 12 g 37 Fibra 10 g 33 Proteínas 30 g 25 Proteínas 36 g 30 Proteínas 37 g 30 Proteínas 45 g 37 Proteínas 43 g 36 Sal 4,4 g 89 Sal 3,1 g 61 Sal 3,0 g 60 Sal 2,9 g 58 Sal 3,4 g 68 ETE 9 ETE 8 ETE 1 ETE 1 Soup Soup of white cabbage and carrot Turnip Soup Vegetable soup Vegetable cream Leek Soup Dish Chicken steaks with onions and tomato Fried hake with onion sauce Chicken rice Grilled swordfish Roasted whiting Side dish - Cereals and derivates, tubes Fusilli sautéed with carrot and white cabbage Mashed potatoes - Cooked potato Sautéed potato Side dish - Vegetables - Lettuce salad and carrot Salad of onion, cucumber and tomato Sautéed brussels sprouts Lettuce salad, carrots and tomatoes The nutritional information refers to the standard meal (soup, dish, bread, fruit and water). Information according the technical specifications (ET, ETE). % R* Energia ETE 7 D I N N E R THURSDAY Energia e Nutrientes / Refeição Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* Energia e Nutrientes / Refeição % R* % R* Energia 628 Kcal 26 Energia 782 Kcal 33 Energia 780 Kcal 33 Energia 638 Kcal 27 Energia 595 Kcal 720 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 16 g 21 31 g 39 g 25 g 21 g 16 g 4 g 3 g 2 g 76 g 25 88 g 29 113 g 38 81 g 27 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 13 8 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 17 g Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 20 3 Lípidos dos quais ácidos gordos saturados Hidratos de Carbono 84 g 28 dos quais açúcares 17 g 23 dos quais açúcares 20 g 27 dos quais açúcares 15 g 20 dos quais açúcares 19 g 25 dos quais açúcares 18 g 24 Fibra 11 g 34 Fibra 14 g 46 Fibra 9 g 29 Fibra 14 g 44 Fibra 11 g 35 Proteínas 43 g 36 Proteínas 35 g 30 Proteínas 35 g 29 Proteínas 39 g 33 Proteínas 33 g 28 Sal 2,4 g 48 Sal 3,1 g 62 Sal 4,2 g 84 Sal 2,5 g 51 Sal 3,6 g 71 * %R - Proportion of recommended daily intake at the meal (lunch or dinner), considering an energy value of 2400 Kcal / day Notes: 1 - The menus may be changed for reasons related to the supplies 2 - According to the guidelines of the World Health Organization for young adults with moderate physical activity, the main meal (lunch, dinner) is expected to contribute with 32,5% of the daily anergy (about 780 Kcal/meal). 3 - Allergens: Please ask for information, according to our Food Safety Information (3) available in the Food Department or at www.sas.uminho.pt 4 - Considering the opinion of our consumers to an appropriate salt level, the reduction will be done in a gradual way to avoid drastically changes of the sensory characteristics. 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