The Scottish Government

Rice (cooked weight)

80-120

180

Pasta (cooked weight)

80-120

180

Pasta canned in sauce

90-140

200

Mashed potatoes, boiled potatoes, potato croquettes

90-130

190

Jacket potatoes

120-170

250

Chips, roast potatoes, other potato cooked in fat, e.g. potato wedges, and other processed potato products cooked in fat, such as waffles, smiles, spirals

70-100

150

Bread: sliced, rolls, French stick (served instead of rice, pasta or potatoes)

45-65

100

Cooked vegetables including peas, green beans, sweetcorn, carrots, mixed vegetables, cauliflower, broccoli, swede, turnip, leek, brussel sprouts, cabbage, spinach, spring greens

40-60

80

Raw vegetables or mixed salad

40-60

80

Baked beans in tomato sauce

70-100

140

Coleslaw (served together with a mixed salad)

30-40

60

Vegetable-based soup

170-220

300

Medium-size fruits, e.g. apples, pears, bananas, peaches, oranges

Half to one fruit
(50-100 g)

One fruit
(100 g)

Small-size fruits, e.g. satsumas, tangerines, plums, apricots, kiwis

One to two fruits
(50-100 g)

Two fruits
(100 g)

Very small fruits, e.g. grapes, cherries, strawberries, raspberries, blackberries

Half to one cupful
(50-100 g)

One cupful
(100 g)

Dried fruits, e.g. raisins, sultanas, apricots

Half to one tablespoonful
(10-20 g)

One tablespoonful
(20 g)

Fruit salad, fruit tinned in juice and stewed fruit (at least 80% of the weight should come from fruit)

65-130

130

Fruit juice

150

150

Drinking milk

200

300

Milk puddings and whips made with milk

150-200

240

Custard (served with fruit for example)

100

140

Yoghurts

100-125

125-150

Cheese (served in a salad, baked potato, sandwich or with biscuits)

30-40

50

Macaroni cheese

150-215

300

Cheese sauce for use with composite dishes

70-95

120

All dishes containing meat which are allowed at any time (e.g. stew, casserole, curry, tikka, sweet and sour) will have a minimum raw meat content of (this weight may be reduced proportionately in composite dishes if adding another protein- based food such as beans/TVP/cheese/milk)

50-60

80

Sausages: beef, lamb, pork, Lorne (raw weight)

60-80

120

Haggis

60-80

120

Scotch pies, bridies, sausage rolls, Cornish pasty, encased meat pastry pies, quiche, cold pork pie (e.g. Melton Mowbray)

80

110

Lasagne, ravioli, canneloni

150-215

300

Breaded or battered shaped chicken and turkey products, e.g. nuggets, goujons, burgers

60-80

120

Meat-based soup

170-220

300

Pizza

80-120

160

All dishes containing fish and shellfish which are allowed at any time (e.g. pie with potato topping, casserole, curry, sweet and sour) will have a minimum raw fish content of (this weight may be reduced proportionately in composite dishes if adding another protein-based food such as beans/cheese/milk)

50-60

80

Breaded or battered fish portions or products, e.g. fish cakes, fish fingers, fish goujons, fish shapes

60-80

120

Fish or shellfish such as tuna, salmon, mackerel

30-40

50

and prawns, served in a salad, baked potato or sandwich

Egg served in a salad, baked potato or sandwich

1 egg

1-2 eggs

Vegetarian sausages, burger, nut cutlets

60-80

120

Vegetarian stew, curry, tikka, sweet and sour

50-60

80

Note: Composite dishes using the caterer's own recipes, such as home-made pies, pasta bakes, lasagne, spaghetti bolognese, stew, should supply the equivalent amount of meat, poultry, fish or vegetarian alternative per portion.
The initials TVP refer to the meat substitute, texturised vegetable protein.

Crisps or corn snacks

25

25

Fruit pies, sponge puddings or crumbles

90-130

145

Cakes, muffins, sponges, fairy cakes, scones, sponge puddings, doughnuts, cookies, tray-bakes

40-50

65

Ice cream

60-80

100

Good sources of calcium

Provides some calcium

Milk and yoghurt

Broccoli, dark green leafy vegetables, turnip, carrots, cabbage, peas

Hard cheeses, cheese spread, soya bean curd

Dates, sultanas, raisins, ready to eat or stewed apricots

Canned sardines or salmon, drained and mashed up with the bones, served perhaps as a sandwich filling, fish paste and pâtés

Baked squash, sweet potato

Ice cream

Wholemeal bread

Egg yolk mayonnaises

Bread, (except wholemeal), crumpets, muffins, plain and cheese scones

Beans, lentils, chickpeas

Ready to eat or stewed figs

Tofu (soya bean) steamed or spread

Soya mince

Soya drink with added calcium

Rich sources of folate/folic acid

Other good sources of folate/folic acid

Fresh, raw or cooked brussel sprouts, cooked black-eye beans

Fresh, raw, frozen and cooked broccoli, spring greens, cabbage, green beans, cauliflower, peas, bean sprouts, cooked soya beans, iceberg lettuce, parsnips, chickpeas

Breakfast cereals (fortified with folic acid)

Kidneys, yeast and beef extracts

Liver

Good sources of iron which are well absorbed

Other sources of iron. (If you add sources of vitamin C or meat or fish to the following foods it will help the iron to be absorbed.)

Lean beef, lamb, pork: roast, mince, burgers, liver

Breakfast cereals with added iron

Chicken or turkey: especially dark meat, liver

Breads

Canned sardines, pilchards, mackerel, tuna, shrimps, crab

Red kidney beans, haricot beans, pinto beans, lentils, chickpeas: boiled or canned

Sausages

Baked beans, peas: raw, cooked, frozen or canned

Fish paste and pâtés

Apricots, prunes, figs, peaches: ready to eat or stewed

Raisins, sultanas

Cauliflower, spring greens, broccoli, mixed vegetables