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Chutney, mango, oily

Mango chutney is a condiment made from mango; the form described here is an oily chutney. It mainly provides carbohydrate, particularly sugars, and fat. Per 100g, it contains 50g of carbohydrate, including 49g of sugars, along with 11g of fat and 2.7g of salt. It provides only a small amount of protein.

Carbohydrate and fat both supply energy. The sugar, fat and salt content of this chutney are relevant when considering overall dietary intake, particularly for people monitoring these nutrients or their energy intake. The amount consumed affects how much it contributes to a meal. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

285 kcal

Energy

1202 kJ

Graisse

11g

Carbohydrate

50g

of which sugars

49g

Protéines

0.4g

Sel

2.7g

Alcool

0g

Eau

35g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine D

0µg

Vitamine C

1mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.1mg

Vitamine B12

0µg

Calcium

23mg

Fer

2.3mg

Magnésium

27mg

Phosphorus

10mg

Potassium

57mg

Sodium

1090mg

Zinc

0.1mg

Copper

0.1mg

Other types of chutney

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chutney, mango, sweet

189 kcal

0.7g

0.1g

–

Chutney, apple, homemade

190 kcal

0.8g

0.2g

0.7g

Chutney, tomato

128 kcal

1.2g

0.2g

1.4g

Chutney, tomato, homemade

166 kcal

1g

0.2g

–

Chutney, mixed fruit

155 kcal

0.6g

Trace

–

About these figures

Values are per 100g of the food as described (10 assorted samples). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Miscellaneous Foods Supplement, 1994.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 3 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine