Curry, chicken, Thai green, takeaway and restaurant

19-465
Added by Public Health England

Nutrition

Macronutrients

Energy (kcal)
119kcal
Energy (kJ)
496kJ
Protein
8.8g
Fat
8.7g
Saturated fatty acids
5.29g
Monounsaturated fatty acids
1.98g
Polyunsaturated fatty acids
1.05g
Carbohydrate
1.5g
Total sugars
0.5g
Fibre (AOAC)
2.6g

Minerals

Salt
1.38g
Sodium
550mg
Potassium
224mg
Calcium
23mg
Magnesium
25mg
Phosphorus
87mg
Iron
1.32mg
Copper
0.07mg
Zinc
0.5mg
Chloride
800mg
Manganese
0.51mg
Selenium
7µg
Iodine
7µg

Vitamins

Carotene
386µg
Retinol equivalent
66µg
Vitamin D
0.3µg
Vitamin E
0.99mg
Thiamin
0.02mg
Riboflavin
0.05mg
Niacin
2.5mg
Vitamin B6
0.14mg
Vitamin B12
0.2µg
Folate
7µg
Vitamin C
1mg

Description

10 sub-samples, 2 from different establishments in each of 5 regions. Dish consists of chicken that has been stir fried in a standard Thai green curry sauce (usually includes coconut milk, lemongrass, ginger and peppers)

References

Reviewed 2013. Aspland and James Ltd, Nutrient analysis of ethnic takeaway foods, 1997