Curry, red kidney and mung bean, whole, homemade
15-784
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 153kcal
- Energy (kJ)
- 636kJ
- Protein
- 3.9g
- Fat
- 12.1g
- Saturated fatty acids
- 3.04g
- Monounsaturated fatty acids
- 5.75g
- Polyunsaturated fatty acids
- 2.59g
- Carbohydrate
- 7.6g
- Total sugars
- 0.4g
- Fibre (AOAC)
- Significant
Minerals
- Salt
- 0.09g
- Sodium
- 37mg
- Potassium
- 220mg
- Calcium
- 17mg
- Magnesium
- 25mg
- Phosphorus
- 65mg
- Iron
- 1.05mg
- Copper
- 0.1mg
- Zinc
- 0.5mg
- Chloride
- 5mg
- Manganese
- 0.17mg
- Selenium
- 3µg
- Iodine
- Significant
Vitamins
- Carotene
- 32µg
- Retinol equivalent
- 51µg
- Vitamin D
- Trace
- Vitamin E
- Significant
- Thiamin
- 0.07mg
- Riboflavin
- 0.03mg
- Niacin
- 0.3mg
- Vitamin B6
- 0.05mg
- Vitamin B12
- Trace
- Folate
- 11µg
- 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
Recipe
References
Updated 2014. Ingredient proportions derived from dietary survey records, no information available on spices used in recipe.