Curry pastes: Nutrition Facts and Calories
Curry pastes are concentrated flavour bases used to create a wide range of Indian, Thai, Japanese and other Asian-style dishes. This category includes pastes for popular curries such as korma, katsu and madras, as well as general curry flavourings. When choosing a curry paste, consider the nutrition information on the packaging. Many pastes can be high in salt and sugar. The NHS Eatwell Guide advises limiting free sugars and salt in the diet. Check the ingredients list for the position of sugar and salt, as ingredients are listed by weight. Some pastes may also contain added fats, so looking at the fat content on the label can also be helpful. Choosing pastes with a shorter ingredients list and recognisable components may be preferable. Remember that curry pastes are typically used in small quantities as a flavouring, and the overall nutritional profile of your meal will depend on all the ingredients used. All values are shown per 100 g so products can be compared.
75 products · values per 100 g
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