Curry, lamb, made with cook-in sauce
19-535
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 242kcal
- Energy (kJ)
- 1008kJ
- Protein
- 15.5g
- Fat
- 17.7g
- Saturated fatty acids
- 7.13g
- Monounsaturated fatty acids
- 6.54g
- Polyunsaturated fatty acids
- 2.61g
- Carbohydrate
- 5.5g
- Total sugars
- 3.9g
- Fibre (AOAC)
- 1.5g
Minerals
- Salt
- 0.58g
- Sodium
- 231mg
- Potassium
- 392mg
- Calcium
- 24mg
- Magnesium
- 26mg
- Phosphorus
- 155mg
- Iron
- 1.58mg
- Copper
- 0.11mg
- Zinc
- 3.2mg
- Chloride
- 373mg
- Manganese
- 0.19mg
- Selenium
- 2µg
- Iodine
- 6µg
Vitamins
- Carotene
- 236µg
- Retinol equivalent
- 45µg
- Vitamin D
- 0.3µg
- Vitamin E
- 2.33mg
- Thiamin
- 0.11mg
- Riboflavin
- 0.12mg
- Niacin
- 3mg
- Vitamin B6
- 0.18mg
- Vitamin B12
- 1.3µg
- Folate
- 7µg
- Vitamin C
- 2mg
Description
Recipe
References
Updated 2013