Curry, chicken, average, takeaway
19-322
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 145kcal
- Energy (kJ)
- 603kJ
- Protein
- 11.7g
- Fat
- 9.8g
- Saturated fatty acids
- 2.87g
- Monounsaturated fatty acids
- 3.98g
- Polyunsaturated fatty acids
- 2.52g
- Carbohydrate
- 2.5g
- Total sugars
- 1.2g
- Fibre (AOAC)
- 2.2g
Minerals
- Salt
- 0.89g
- Sodium
- 356mg
- Potassium
- 218mg
- Calcium
- 41mg
- Magnesium
- 22mg
- Phosphorus
- 112mg
- Iron
- 2.32mg
- Copper
- 0.08mg
- Zinc
- 0.6mg
- Chloride
- 515mg
- Manganese
- 0.24mg
- Selenium
- 7µg
- Iodine
- 7µg
Vitamins
- Carotene
- 119µg
- Retinol equivalent
- 35µg
- Vitamin D
- 0.3µg
- Vitamin E
- 2.12mg
- Thiamin
- 0.05mg
- Riboflavin
- 0.07mg
- Niacin
- 2.5mg
- Vitamin B6
- 0.19mg
- Vitamin B12
- Trace
- Folate
- Significant
- 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
50 samples, 10 each of Korma, Tikka Masala, Dhansak, Jalfrezi and Dopiaza. Meat and sauce only
References
Reviewed 2013. Aspland and James Ltd, Nutrient analysis of ethnic and takeaway foods, 1997. Full fatty acid data for chicken korma is available in 19-300