Page 1

Portion sizes of popular food types This report provides a list of suggested Dairy, Vegetables and Beans and Pulses that are used to create sensible portion sizes.

Food Item

Group

Unit

Quanitity

Aduki Beans

BP

g

100

Artichoke

VG

g

220

Artichoke Hearts

VG

g

50

Asparagus

VG

g

120

Aubergine

VG

g

100

Baked Beans

BP

g

100

Banana Split

DY

scoops

3

Beetroot

VG

g

100

Black Kidney Beans

BP

g

100

Black-eyed Beans

BP

g

100

Borlotti Beans

BP

g

100

Brie Cheese

DY

g

30

Broad Beans

BP

g

100

Broccoli

VG

g

100

Brussels Sprouts

VG

g

100

Butter

DY

tbsp

1

Butter Beans

BP

g

100

Butter, reduced fat

DY

tbsp

1

Butternut Squash

VG

g

70

Cabbage

VG

g

60

Caesar Dressing

DY

tbsp

1

Camembert

DY

g

30

Carrots

VG

g

70

Cauliflower

VG

g

50

Cauliflower Cheese

VG

g

200

31 May 2012

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Food Item

Group

Unit

Quanitity

Celeriac

VG

g

100

Celery

VG

g

40

Cheddar Cheese

DY

g

30

Cheddar Slices

DY

g

20

Cheddar, Low Fat

DY

g

30

Cheese, Cheddar, Slow Matured,

DY

g

100

Cheesecake

DY

g

100

Cheshire Cheese

DY

g

30

Chickpeas

BP

g

100

Chilli Peppers, green

VG

g

20

Chilli Peppers, red

VG

g

20

Chocolate Mousse

DY

g

100

Coleslaw

DY

tbsp

1

Corn-on-the-Cob

VG

g

100

Cottage Cheese

DY

tbsp

1

Cream, clotted

DY

ml

100

Cream, double

DY

ml

100

Cream, light

DY

ml

100

Cream, single

DY

ml

100

Cream, sour

DY

ml

100

Cream, whipped

DY

ml

100

Creamed Cheese

DY

g

30

Crème Fraiche

DY

ml

100

Cucumber

VG

g

45

Custard, baked, egg

DY

ml

100

Custard, pouring

DY

ml

100

Double Gloucester

DY

g

30

Edam Cheese

DY

g

30

Egg, boiled

DY

g

53

31 May 2012

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Food Item

Group

Unit

Quanitity

Egg, fried

DY

g

60

Egg, large

DY

g

60

Egg, medium

DY

g

55

Egg, poached

DY

g

60

Egg, scrambled

DY

g

120

Eggs Benedict

DY

medium

2

Emmental Cheese

DY

g

30

Feta Cheese

DY

g

30

French Dressing

DY

tbsp

1

Goat's Cheese

DY

g

30

Green Beans

VG

g

100

Halloumi

DY

g

30

Haricot Beans

BP

g

100

Hummus

BP

g

100

Ice-Cream, Chocolate

DY

ml

100

Ice-Cream, Vanilla

DY

ml

100

Lancashire Cheese

DY

g

30

Leeks

VG

g

45

Lentils, green

BP

g

100

Lentils, red

BP

g

100

Mayonnaise

DY

tbsp

1

Mayonnaise, light

DY

tbsp

1

Meringue

DY

g

25

Milk, condensed

DY

ml

250

Milk, evaporated

DY

ml

250

Milk, full fat

DY

ml

250

Milk, rice

DY

ml

250

Milk, skimmed

DY

ml

250

Milk, soya

DY

ml

250

31 May 2012

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Food Item

Group

Unit

Quanitity

Mozzarella Cheese

DY

g

30

Mushrooms

VG

g

100

Okra

VG

g

65

Omelette

DY

g

120

Onion

VG

g

100

Parmesan

DY

g

30

Parsnips

VG

g

100

Peas

VG

g

165

Potato, baked

VG

medium

1

Potato, boiled, peeled

VG

g

150

Potato, mashed

VG

g

120

Potato, roast

VG

g

150

Pumpkin

VG

g

85

Quiche Lorraine

DY

g

100

Radishes

VG

g

45

Red Cabbage

VG

g

40

Red Kidney Beans

BP

g

100

Red Onion

VG

g

100

Rich Tea

DY

g

1

Ricotta

DY

g

20

Runner Beans

BP

g

100

Sausage, vegetarian

VG

g

60

Savoy Cabbage

VG

g

40

Shallots

VG

g

25

Soya Beans

BP

g

100

Spinach

VG

g

35

Spring Onion

VG

g

14

Thousand Island Dressing

DY

tbsp

1

Tiramisu

DY

g

100

31 May 2012

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Food Item

Group

Unit

Quanitity

Tofu, soya bean

BP

g

100

Tomato

VG

g

100

Tomato, cherry

VG

g

100

Trifle

DY

g

120

Turnips

VG

g

240

Viennetta, chocolate

DY

ml

100

Viennetta, vanilla

DY

ml

100

Watercress

VG

g

32

Wensleydale Cheese

DY

g

30

Yam

VG

g

100

Yoghurt, Black Cherry, Low Fat

DY

g

100

Yoghurt, Strawberry, Whole Milk

DY

g

100

31 May 2012

Page 5 of 5

Portion sizes of popular food types  

Asparagus VG g 120 Aubergine VG g 100 Brie Cheese DY g 30 Cauliflower VG g 50 Broad Beans BP g 100 Baked Beans BP g 100 Butter Beans BP g 10...

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