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
PRAL Score
1.88 mEq/100 g (acid-forming)
Estimated using the Remer & Manz formula.