Curry, bhindi subji, homemade
15-627
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 71kcal
- Energy (kJ)
- 298kJ
- Protein
- 2.9g
- Fat
- 4.6g
- Saturated fatty acids
- 0.4g
- Monounsaturated fatty acids
- 2.18g
- Polyunsaturated fatty acids
- 1.75g
- Carbohydrate
- 4.9g
- Total sugars
- 4.4g
- Fibre (AOAC)
- 7.2g
Minerals
- Salt
- 1.09g
- Sodium
- 437mg
- Potassium
- 372mg
- Calcium
- 108mg
- Magnesium
- 56mg
- Phosphorus
- 78mg
- Iron
- 0.78mg
- Copper
- 0.13mg
- Zinc
- 0.6mg
- Chloride
- 673mg
- Manganese
- Significant
- Selenium
- 3µg
- Iodine
- Significant
Vitamins
- Carotene
- 275µg
- Retinol equivalent
- 46µg
- Vitamin D
- 0µg
- Vitamin E
- 4.1mg
- Thiamin
- 0.67mg
- Riboflavin
- 0.14mg
- Niacin
- 0.4mg
- Vitamin B6
- Trace
- Vitamin B12
- 0µg
- Folate
- 25µg
- Vitamin C
- Trace
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
6 samples, containing okra, onions, tomatoes and spices
References
University of Leeds, Nutritional analysis of commonly consumed South Asian foods in the UK, 2007