Curry paste
Energy in 100 g
Per 100 g
1,114 kJ (269 kcal)
1,114 kJ (269 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 4.3 g |
| Sugar, total | MI_SUGAR_NO | 7 g |
| Sugar, added | 96 | 7 g |
| Sugar, free | 331 | 7 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 136 | 2 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 136 | 12.8 g |
| Polyunsaturated fatty acids | 136 | 5 g |
| Omega-3 | 136 | 0.8 g |
| Omega-6 | 136 | 4.2 g |
| Cholesterol | 450c | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 136 | 0 g |
| C14:0 (myristic acid) | 136 | 0.6 g |
| C16:0 (palmitic acid) | 136 | 1 g |
| C18:0 (stearic acid) | 136 | 0.3 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 136 | 0 g |
| C18:1 sum (oleic acid) | 136 | 12.7 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | 10 | – | |
| Vitamin A (RE) | – | ||
| Beta-carotene | 10 | – | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 50 | 0 µg | 0 % |
| Vitamin E | 10 | – |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 450c | 0.09 mg | 6 % |
| Vitamin B2 (riboflavin) | 450c | 0.13 mg | 8 % |
| Vitamin B3 (niacin) | 450c | 1.8 mg | |
| Niacin equivalents | MI0421 | 2.6 mg | 12 % |
| Vitamin B6 (pyridoxine) | 10 | – | |
| Vitamin B9 (folate) | 10 | – | |
| Vitamin B12 (cobalamin) | 60a | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 450c | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 450c | 150 mg | 13 % |
| Potassium (K) | 450c | 520 mg | 15 % |
| Sodium (Na) | 450c | 1,520 mg | |
| Salt (NaCl) | MI0120 | 3.8 g | |
| Phosphorus (P) | 450c | 110 mg | 17 % |
| Magnesium (Mg) | 450c | 75 mg | 25 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 450c | 12.8 mg | 116 % |
| Copper (Cu) | 450c | 0.29 mg | 32 % |
| Zinc (Zn) | 450c | 0.8 mg | 5 % |
| Selenium (Se) | 10 | – | |
| Iodine (I) | 325 | 0 µg | 0 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0133 | Flavoring or seasoning (US CFR) |
| A0853 | Spice, condiment or other ingredient (EUROFIR) |
| B1017 | Oil-producing plant |
| C0190 | Fat or oil |
| E0144 | Semisolid |
| F0001 | Extent of heat treatment not known |
| G0003 | Cooking method not applicable |
| H0151 | Spice or herb added |
| H0367 | Salt added |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |