Indian Sauces: Nutrition Facts and Calories
This category covers a range of sauces and pastes commonly used in Indian cooking, such as Balti, Tikka Masala, and Korma sauces. These products provide a base for creating curries and other Indian dishes. When choosing these items, the ingredient list typically shows the main components, with ingredients listed in descending order by weight. For example, oils, tomatoes, onions, and spices are often prominent. The nutrition label provides information on energy, fat, saturated fat, carbohydrates, sugars, protein, and salt per serving. Some sauces may be a source of fibre, depending on the ingredients used. As per government guidance, free sugars should make up no more than 5% of total dietary energy, and adults are advised to consume no more than 6g of salt per day. The UK salt content is declared on the nutrition label. All values are shown per 100 g so products can be compared.
28 products · values per 100 g
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