Sauce, curry, Asian, commercial
The majority of nutrients including proximates, vitamins, minerals and fatty acids were derived from a composite sample of 10 imported brands (1 each of Ayam (2 types), Giti, Lee Kum Kee, Longevity, Maekrua, Ones, Yeos (3 types)) of Asian curry sauce, purchased in Sydney in 1991 (Ethnic Foods Program). Folate imputed from green curry paste. Note high sum of proximates - data should be used with caution.
Condiments
| Name | Value (g) |
|---|---|
| Dietry Fibre | 3.5 |
| Energy | |
| Omega-6 | 1.05 |
| Omega-3 | 0.14 |
| Protein | 0.14 |
| Total Fat | 11.8 |
| Total Fructose | 1.1 |
| Name | Value (g) |
|---|---|
| Fructose | 0.6 |
| Glucose | 0.6 |
| Sucrose | 1 |
| Maltose | 0 |
| Lactose | 0 |
Condiments
Dressings, Pastes and Sauces
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