Passage To Sri Lanka Simmer Sauce Chicken Curry has 91 calories (379kJ) per serve, or 97 calories (404 kilojoules) per 100g. See the Nutrition Facts panel for more details:
Nutrition Facts
Amount Per Selected Weight
-
Calories
97
-
Total Fat (g)
4 -
Saturated Fat (g)
1 -
Kilojoules
404 -
Sodium (mg)
1090 -
Alcohol (g)
0 -
Cholesterol (mg)
0 -
Total Carbohydrate (g)
12 -
Dietary Fibre (g)
0 -
Sugars (g)
6 -
Protein (g)
1
About This Food
This Nutrition Information is for Passage To Sri Lanka Simmer Sauce Chicken Curry. Were you looking for Passage To Sri Lanka Simmer Sauce Coconut & Cashew Chicken, Passage To Thailand Massaman Curry Simmer Sauce, or Passion Fruit Juice, 100% instead? You can easily search for different foods with calcount’s search box.
Made in Australia from at least 75% Australian ingredients Water, Onion, Sugar, Garlic, Spices, Corn Starch, Sunflower Oil, Salt, Ginger, Vinegar, Natural Flavour, Food Acid (Citric Acid), Vegetable Gum (Xanthan), Natural Colours (Paprika & Turmeric Oleoresins). A mild sauce of balmy spices just add meat or vegetables. This product has been created with the love and guidance of Passage Foods founder and award winning restauranteur Chris Doutre, whose dream has always been to share the beauty of his native cuisine with the world. Thanks for being part of IT.- Ready in 20 mins- Serves 4.
Hint
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Food Energy in Passage To Sri Lanka Simmer Sauce Chicken Curry
If you were to add 80 grams of Passage To Sri Lanka Simmer Sauce Chicken Curry to your meal, your calorie count would increase by 69, equivalent to 290 kilojoules. Use the slider to adjust the food serving size to suit your specific requirements.
Protein and Fat in Passage To Sri Lanka Simmer Sauce Chicken Curry
There are 1g of protein and 4g of fat (including 1g saturated fat) per 100 grams of Passage To Sri Lanka Simmer Sauce Chicken Curry.
Carbs, Sugar, and Sodium
100 grams of Passage To Sri Lanka Simmer Sauce Chicken Curry contains 12g carbohydrates, 6g sugar, and 1090mg of sodium.
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A Note about How Many Calories there are:
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