Diets Premium
1035 views
Download
Green Curry Paste – Spicy-Hot
1 / 1

Green Curry Paste – Spicy-Hot

g Pasta Savory Spicy Curry
196 KCAL KCAL / 100g
2.3g Protein
12g Fat
19.7g Carbohydrates
Pasta Savory Spicy Curry

Green Curry Paste – Spicy-Hot

196 KCAL / 100g
2.3g Protein
12g Fat
19.7g Carbohydrates

Nutrients

Nutrients
Name / 100g
Ash 8 g
Beta-carotene 1500 µg
Calcium 80 mg
Carbohydrate 19.7 g
Cholesterol 1 mg
Copper 0.25 mg
Fat 12 g
Fatty monounsaturated 4 g
Fatty polyunsaturated 3 g
Fatty saturated 3.5 g
Fatty trans 0.05 g
Fiber 8 g
Fiber insoluble 6 g
Fiber soluble 2 g
Folate 30 µg
Iron 2.5 mg
Lutein 120 µg
Magnesium 60 mg
Manganese 0.8 mg
Natron 4.8 g
Omega 3 0.5 g
Omega 6 2 g
Phosphorus 100 mg
Potassium 350 mg
Protein 2.3 g
Salt 12 g
Selenium 5 µg
Sodium 6240 mg
Sugar 9.1 g
Vitamin A 120 µg
Vitamin B1 (Thiamin) 0.2 mg
Vitamin B2 (Riboflavin) 0.15 mg
Vitamin B3 (Niacin) 1.8 mg
Vitamin B6 (Pyridoxine) 0.3 mg
Vitamin C (Ascorbic acid) 15 mg
Vitamin E 3 mg
Vitamin K 20 µg
Water 45 g
Zinc 1 mg
Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

The role of spices in pediatric nutrition – beneficial, permissible, and inadvisable flavor enhancers in early childhood diets

Dried or fresh aromatic herbs, root fragments, freshly harvested plant leaves, or powdered mineral compounds (such as table salt), when added in modest quantities to prepared dishes, significantly enhance the taste and olfactory qualities of consumed meals. Undoubtedly, most of us appreciate the skillful blending of diverse spices to render everyday cuisine not only flavorful but also rich in aromas and varied in culinary experiences. Yet do we fully recognize which of these natural additives should be incorporated into a child’s diet from the earliest years—and which, due to potential risks or their potent effects, might be better postponed until later stages of a child’s development?

View Details

The curry spice composition: a comprehensive breakdown of its constituent ingredients, potential health benefits, and a step-by-step guide to crafting an authentic curry sauce at home

Curry represents a distinctive blend of spices characterized by its vibrant yellow hue and complex flavor profile, long cherished in Polish households for its ability to transform ordinary dishes into exotic culinary experiences. Beyond its gastronomic appeal, however, questions persist: Does this spice mixture harbor additional benefits beyond taste? Which specific ingredients contribute to its signature flavor? And could it genuinely offer health-promoting properties? This comprehensive exploration not only addresses these inquiries but also provides actionable guidance for preparing a traditional curry sauce in your own kitchen.

View Details

Confrontation of the most popular mayonnaises – ascertain what you are consuming!

Mayonnaise is one of the basic and most commonly used sauces in our kitchen. We use it not only for sandwiches, but also for various types of pasta, salads, and it is a key ingredient in dishes where eggs play a major role. For some, life without it is unthinkable, but dietitians warn of its high calorie content.

View Details

Explore 20 distinct Italian pasta varieties – which one will become your culinary favorite?

Undeniably, pasta represents one of the cornerstones of traditional Italian gastronomy, enjoying worldwide acclaim. While official records document over three hundred distinct varieties, the actual number may be substantially higher—thanks to the boundless creativity of Italian cooks and homemakers, who continually devise novel shapes. Notably, the majority of these products’ names derive directly from their distinctive forms, lending them a unique charm and facilitating recognition during shopping or meal preparation.

View Details

Flavor profile and culinary potential of freshly harvested figs

The fruit of the common fig tree has long been cherished as a beloved sweet treat, serving not only as a valued component in muesli, baked goods, and desserts but also as a uniquely flavorful standalone snack. While dried figs—convenient for storage and available year-round—dominate supermarket shelves, fresh figs present an entirely distinct sensory experience in terms of both taste and texture. What are the fundamental distinctions between fresh and dried figs? Which dishes—ranging from sweet confections to savory specialties—can be crafted using them? This article provides comprehensive answers to these questions, along with expert guidance on selecting, storing, and creatively incorporating fresh figs into culinary preparations.

View Details

Peanuts (Fabaceae family): botanical classification and organoleptic profile

The peanut (*Arachis hypogaea*), botanically classified within the Fabaceae (legume) family, shares close phylogenetic ties with pulse crops such as lentils, soybeans, and lupins. Its geographical origins trace back to South America—primarily modern-day Brazil—from which it disseminated globally through colonial trade networks. A defining agricultural trait of peanuts is their subterranean fruiting mechanism: following above-ground pollination, the floral pegs (termed *gynophores*) elongate downward into the soil, where the characteristic pods containing seeds mature. Organoleptically, peanuts are distinguished by a subtle, mildly sweet flavor profile reminiscent of almonds, rendering them a versatile ingredient in both confectionery and savory culinary applications.

View Details

Wild marjoram essential oil – therapeutic applications, usage restrictions, and recommended dosing protocols

For many, the mention of oregano immediately evokes associations with flavorful Italian dishes such as pizza or pasta with tomato sauce. While this Mediterranean herb has long been prized as a culinary spice, contemporary scientific research is increasingly examining its potential health-promoting properties. This shift is reflected in the growing body of academic publications analyzing the chemical composition and biological effects of *Origanum vulgare*, underscoring heightened public and scholarly interest in this medicinal plant [1].

View Details

Cold-extracted sweet almond oil – biochemical profile and versatile uses in culinary arts and skincare

Obtained from the kernels of sweet almonds through a cold-pressing extraction method, this oil is distinguished by its elevated concentrations of heart-healthy polyunsaturated fatty acids, alongside a comprehensive array of fat-soluble vitamins and trace minerals. Its faintly nutty, understated fragrance and mild flavor profile render it an optimal complement to savory meat preparations, confectionery delights with a sweet disposition, and serve as an indispensable component in authentic marzipan formulations, where it imparts the signature smoothness and aromatic depth

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code