100g edible portion. Nutritional Composition Report

| November 24, 2015

1. Data is provided in the table below to enable you to calculate the specific nutrient values for each component used in the recipe given below for the chicken curry (which was prepared in the food technology practical for one person).
Energy kcals Protein (g) Total fat (g) S/ fat(g) CHO (g) Iron (mg) Sodium (mg) NSP (g)
Diced chicken 106 | 24 | 1.1 | 0.3 | 0 | 0.5 | 60 | 0
Chopped onion 36 |1.2 | 0.2| Tr |7.9 | 0.3| 3 | 1.4
Curry paste 283 | 4.8 |24.6 |1.8 |9.1| 12.8 |1370 |10.7
Plain yogurt 79 |5.7 |3.0 |1.7 |7.8 |0.1 |80 |0
Tinned chopped tomatoes 16 |1 |0.1 |Tr |3 |0.4 |39 |0.7
Oil 899 |Tr |99.9 |14.3 |0 |0.4 |Tr |0
Coriander – – – – – – – –
Basmati rice 359 | 7.4 |0.5 |N |79.8 |1.3| N|N
Data from ‘McCance and Widdowson’s The Composition of Foods’ 6th summary edition FSA, Microdiet software and manufacturer’s labels. There are no entries for coriander as the amount of nutrient in the above categories would be non-existent or virtually non-existent.
Note that the values given above are for 100g edible portion. (Tr = trace; N = the nutrient is present in significant quantities but there is no reliable information on the amount)

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