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PASTE FOR FISH CURRY

Oriental, Mexican & Ethnic Sauces KITCHENS OF INDIA Branded
180 Calories
4g Protein
16g Carbs
12g Fat
8g Fiber
Nutrition Facts
Serving Size 100 g
Calories 180
% Daily Value*
Total Fat 12g 15%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2,320mg 101%
Total Carbohydrate 16g 6%
Dietary Fiber 8g 29%
Total Sugars 8g
Protein 4g 8%
Vitamin D 0mcg 0%
Calcium 160mg 12%
Iron 5.8mg 32%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 4g 13%
Carbs 16g 50%
Fat 12g 37%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 160 MG 12%
Iron, Fe 5.8 MG 32%
Sodium, Na 2,320 MG 101%

Nutrition Highlights

  • High in dietary fiber (8g per 100g), supporting digestive health.
  • Good source of Iron, Fe (32% DV).
  • Rich source of Sodium, Na (101% of Daily Value per 100g).

About PASTE FOR FISH CURRY

PASTE FOR FISH CURRY is a moderate-calorie food with 180 calories per 100-gram serving. Its primary macronutrient source is fat, providing 4g of protein, 16g of carbohydrates, and 12g of fat. It also contributes 8g of dietary fiber per serving. This food belongs to the Oriental, Mexican & Ethnic Sauces category.

Ingredients

ONION, GARLIC, SUNFLOWER OIL, SPICES, TOMATO PASTE, GINGER, SALT, LIME JUICE, WATER, CURRY LEAVES & DEHYDRATED GARLIC FLAKES.

Dietary Information

PASTE FOR FISH CURRY is considered high-fiber, making it a suitable choice for various dietary plans.

Notable micronutrients in PASTE FOR FISH CURRY include Sodium, Na (101% DV) , and Iron, Fe (32% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 180 calories per 100 grams, PASTE FOR FISH CURRY gets 9% of its calories from protein, 36% from carbohydrates, and 60% from fat. This is moderate, similar to many lean proteins and whole grains.

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