Curry, Thai, stir-fry vegetable, takeaway and restaurant
15-634
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 101kcal
- Energy (kJ)
- 421kJ
- Protein
- 3.8g
- Fat
- 8.2g
- Saturated fatty acids
- 3.97g
- Monounsaturated fatty acids
- 2.3g
- Polyunsaturated fatty acids
- 1.57g
- Carbohydrate
- 3.3g
- Total sugars
- 1.6g
- Fibre (AOAC)
- 3.1g
Minerals
- Salt
- 1.43g
- Sodium
- 570mg
- Potassium
- 207mg
- Calcium
- 28mg
- Magnesium
- 21mg
- Phosphorus
- 54mg
- Iron
- 1.66mg
- Copper
- 0.1mg
- Zinc
- 0.4mg
- Chloride
- 690mg
- Manganese
- 0.43mg
- Selenium
- 4µg
- Iodine
- 15µg
Vitamins
- Carotene
- 514µg
- Retinol equivalent
- 89µg
- Vitamin D
- 0µg
- Vitamin E
- 1.48mg
- Thiamin
- 0.02mg
- Riboflavin
- Significant
- Niacin
- 0.7mg
- Vitamin B6
- 0.09mg
- Vitamin B12
- 0µg
- Folate
- 3µg
- Vitamin C
- 3mg
Note
Where a nutrient is present in significant quantities, but there is no reliable information on the amount, the value is represented as “Significant”.
Description
10 sub-samples, 2 from different establishments in each of 5 regions
References
Aspland and James Ltd, Nutrient analysis of ethnic takeaway foods, 1997