Curry, bhindi subji, homemade

15-627

Nutrition

g

Macronutrients

Energy
71kcal
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
Selenium
3µg
Iodine

Vitamins

Carotene
275µg
Retinol equivalent
46µg
Vitamin D
0µg
Vitamin E
4.1mg
Vitamin K1
Thiamin
0.67mg
Riboflavin
0.14mg
Niacin
0.4mg
Vitamin B6
Trace
Vitamin B12
0µg
Folate
25µg
Vitamin C
Trace

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