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Chutney, tomato, homemade

Homemade tomato chutney is a tomato-based condiment, with the figures here describing a prepared recipe. It mainly provides carbohydrate, most of which is sugar. Per 100g, it contains 41g of carbohydrate, including 40g of sugars, and provides 704 kJ of energy. It contains little fat, at 0.2g per 100g, and only a small amount of protein.

Carbohydrate supplies energy for the body. The sugar content is worth noting for people monitoring their sugar or energy intake, as the amount consumed depends on how much chutney is served. Homemade recipes can differ in their ingredients, so their sugar and salt contents may vary. Full nutrient figures for this recipe are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

166 kcal

Energy

704 kJ

Graisse

0.2g

of which saturates

0.02g

Carbohydrate

41g

of which sugars

40g

Protéines

1g

Sel

0.02g

Eau

54g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

36µg

Vitamine D

0µg

Vitamine E

0.46mg

Vitamine C

8mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.7mg

Vitamine B6

0.15mg

Vitamine B12

0µg

Folate

10µg

Calcium

25mg

Fer

0.68mg

Magnésium

12mg

Phosphorus

30mg

Potassium

264mg

Sodium

8mg

Zinc

0.2mg

Copper

0.1mg

Sélénium

Trace

Other types of chutney

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chutney, apple, homemade

190 kcal

0.8g

0.2g

0.7g

Chutney, tomato

128 kcal

1.2g

0.2g

1.4g

Chutney, mango, sweet

189 kcal

0.7g

0.1g

–

Chutney, mixed fruit

155 kcal

0.6g

Trace

–

Chutney, mango, oily

285 kcal

0.4g

11g

–

About these figures

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

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