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Nutrition details - Economy - Beef Diane

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...I write to congratulate the TLC team for the excellence of the food you produce and both my wife and I especially appreciate the meat. The quality, taste and other excellent factors make your meals as good, or better, than any food we have ever tasted... more

Rocky McEwin AM, Kingsford
Economy - Beef Diane

Economy - Beef Diane

Delicious lean beef cooked in a creamy mushroom sauce, served with pasta, peas and corn.

Pasta is a good source of selenium, which is a vital mineral for the human body. It increases immunity, takes part in antioxidant activity that defends against free radical damage and inflammation, and plays a role in maintaining a healthy metabolism.


Beef (26%), Pasta (22%) (Water, Penne Pasta (Durum Wheat, Semolina), Canola Oil, Lo Salt, Pepper), Peas (12%), Sweet Corn (12%), Carrots, Mushrooms, Celery, Onions, Milk Powder, Tomato Paste, Cream (Cream, Milk Solids, Thickener (1422), Stabiliser (460, 466, 452), Emulsifier (471)), Textured Vegetable Protein Granules (Soy Flour, Caramel Colour (150a)), Garlic, Tapioca, Worcestershire Sauce (Colour (150d)), Canola Oil, Lo Salt Gravy Mix (contain Soy, Colour (150a)), Modified Corn Starch (1422), Soy Powder (contains Soy, Acidity Regulator (270)), Lo Salt, Beef Stock Blend (contains Soy, Flavour Enhancer (627, 631)), Vegetable Gums (412, 415), Pepper. CONTAINS GLUTEN, CONTAINS WHEAT, SOY, MILK. MAY CONTAIN EGGS.

Nutritional Details

Regular Size 360g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 2016kj 560kJ
(483Cal) (134Cal)
Protein: 32.4g 9g
Fat, Total: 17.6g 4.9g
--Saturated: 6.5g 1.8g
Carbohydrates: 46.1g 12.8g
--Sugars: 7.9g 2.2g
Dietary Fibre: 7.2g 2g
Sodium: 403mg 112mg
Potassium: 684mg 190mg

Nutrition analysis is prepared using our FOODWORKS© software system. Dinners carrying the Heart Friendly Tick have undergone laboratory testing and results for Saturated Fat, Trans Fat, Sodium, Energy, Protein and Fibre or Vegetable content are guaranteed to comply with the criteria. Clients and Health Professionals should use all other calculations as a guide only when recommending or choosing suitable dinners.

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