Curry, Thai, stir-fry vegetable, takeaway and restaurant

15-634

Nutrition

g

Macronutrients

Energy
101kcal
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
1.42g
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
Vitamin K1
Thiamin
0.02mg
Riboflavin
Niacin
0.7mg
Vitamin B6
0.09mg
Vitamin B12
0µg
Folate
3µg
Vitamin C
3mg

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