Curry, chicken, Thai green, takeaway and restaurant
19-465
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 119kcal
- Energy (kJ)
- 496kJ
- Protein
- 8.8g
- Fat
- 8.7g
- Saturated fatty acids
- 5.29g
- Monounsaturated fatty acids
- 1.98g
- Polyunsaturated fatty acids
- 1.05g
- Carbohydrate
- 1.5g
- Total sugars
- 0.5g
- Fibre (AOAC)
- 2.6g
Minerals
- Salt
- 1.38g
- Sodium
- 550mg
- Potassium
- 224mg
- Calcium
- 23mg
- Magnesium
- 25mg
- Phosphorus
- 87mg
- Iron
- 1.32mg
- Copper
- 0.07mg
- Zinc
- 0.5mg
- Chloride
- 800mg
- Manganese
- 0.51mg
- Selenium
- 7µg
- Iodine
- 7µg
Vitamins
- Carotene
- 386µg
- Retinol equivalent
- 66µg
- Vitamin D
- 0.3µg
- Vitamin E
- 0.99mg
- Thiamin
- 0.02mg
- Riboflavin
- 0.05mg
- Niacin
- 2.5mg
- Vitamin B6
- 0.14mg
- Vitamin B12
- 0.2µg
- Folate
- 7µg
- Vitamin C
- 1mg
Description
10 sub-samples, 2 from different establishments in each of 5 regions. Dish consists of chicken that has been stir fried in a standard Thai green curry sauce (usually includes coconut milk, lemongrass, ginger and peppers)
References
Reviewed 2013. Aspland and James Ltd, Nutrient analysis of ethnic takeaway foods, 1997