Table of Contents
Macronutrients [Per 100gm Serving]
| Macronutrients | Qty | % Daily Need |
|---|---|---|
| Protein (g) | 1.81 | 4% |
| Carbohydrates (g) | 11.6 | 4% |
| Fat (g) | 0.19 | 0% |
| Fiber (g) | 2.2 | 9% |
| Sugar (g) | 3.25 | 7% |
Vitamins [Per 100gm Serving]
| Vitamins | Qty | % Daily Need |
|---|---|---|
| Vitamin A (RAE mcg) | 98 | 11% |
| Thiamin (B1) (mg) | 0.066 | 6% |
| Riboflavin (B2) (mg) | 0.046 | 4% |
| Niacin (B3) (mg) | 0.773 | 5% |
| Vitamin B6 (mg) | 0.177 | 14% |
| Vitamin C (mg) | 16.2 | 18% |
| Vitamin E (mg) | 0.24 | 2% |
| Vitamin K (mcg) | 8.9 | 7% |
Minerals [Per 100gm Serving]
| Minerals | Qty | % Daily Need |
|---|---|---|
| Calcium (mg) | 22 | 2% |
| Iron (mg) | 0.6 | 3% |
| Magnesium (mg) | 18 | 5% |
| Phosphorus (mg) | 46 | 4% |
| Potassium (mg) | 312 | 7% |
| Sodium (mg) | 19 | 1% |
| Zinc (mg) | 0.28 | 3% |
| Copper (mg) | 0.073 | 8% |
Fats [Per 100gm Serving]
| Fats | Qty | % Daily Need |
|---|---|---|
| Saturated Fat (g) | 0.051 | 0% |
| Monounsaturated Fat (g) | 0.017 | - |
| Polyunsaturated Fat (g) | 0.064 | - |
| Total Fat (g) | 0.19 | 0% |
Key Nutrition Facts about Vegetables as ingredient in curry
- It is low in total fat, making it suitable for low-fat diets.
- It is naturally low in sodium, making it suitable for low-salt diets.
- It has a high potassium-to-sodium ratio, which may support heart health and lower blood pressure.
FAQ's
What are the protein, carbohydrate, and fat contents in 100 grams of 'Vegetables as ingredient in curry'?
100 grams of 'Vegetables as ingredient in curry' contains approximately:
Protein – 1.81g (4% DV),
Carbohydrates – 11.6g (4% DV),
Fat – 0.19g (0% DV).
It is typically higher in Carbohydrates while lower in Fat, making it more suitable for diets that are high-carb and suitable for those requiring low Fat intake.
How many calories are in 100 grams of 'Vegetables as ingredient in curry'?
100g of 'Vegetables as ingredient in curry' provides approximately 55.35 kcal.
The majority of the calories come from carbohydrates. This contributes approx. 3% of a 2000 kcal daily diet, making it a low-calorie food choice.
Is 'Vegetables as ingredient in curry' mainly a source of protein, carbohydrates, or fat?
In 100g, 'Vegetables as ingredient in curry' is mainly a source of carbohydrates. It contains 1.81g protein, 11.6g carbs, and 0.19g fat.
What is the sodium and cholesterol content in 'Vegetables as ingredient in curry'?
100g of 'Vegetables as ingredient in curry' contains:
Sodium – 19mg
Cholesterol – 0mg
How much fiber and sugar does 'Vegetables as ingredient in curry' contain?
In 100g of 'Vegetables as ingredient in curry':
Dietary Fiber – 2.2g
Total Sugars – 3.25g
Added Sugars – 0g
What are the key vitamins in 'Vegetables as ingredient in curry'?
100g of 'Vegetables as ingredient in curry' includes:
Vitamin A – 0 mcg
Vitamin C – 16.2 mg
Vitamin D – 0 mcg
Vitamin E – 0.24 mg
Vitamin K – 8.9 mcg
Does 'Vegetables as ingredient in curry' provide any essential minerals?
It offers notable amounts of:
Calcium – 22 mg
Iron – 0.6 mg
Potassium – 312 mg
Magnesium – 18 mg
Is 'Vegetables as ingredient in curry' a good source of dietary protein?
Yes, with 1.81g of protein per 100g, it contributes 4% of the recommended daily protein intake.
Can 'Vegetables as ingredient in curry' support a low-carb diet?
With 11.6g of carbohydrates per 100g, it fits well in a low-carb diet plan.