Salta al contenuto principale

Chutney, tomato

Tomato chutney is a tomato-based condiment, usually made by cooking tomatoes with sugar, vinegar and seasonings. The figures here describe prepared tomato chutney sampled across several brands. It mainly provides carbohydrate, with 31g per 100g, of which 28g is sugars. It also contains 1.4g of fibre and 1g of salt per 100g.

Carbohydrate provides energy for the body. The sugar and salt content are worth noting for people monitoring their intake, and the amount consumed will depend on how much chutney is served. Recipes vary, so the sugar and salt content of individual products may differ from these figures. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

128 kcal

Energy

542 kJ

Fat

0.2g

of which saturates

Trace

Carbohydrate

31g

of which sugars

28g

Fibre

1.4g

Proteine

1.2g

Sale

1g

Alcol

0g

Acqua

64g

Colesterolo

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0µg

Vitamina C

Trace

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.15mg

Niacin (B3)

0.1mg

Vitamina B6

0.02mg

Vitamina B12

0µg

Calcio

14mg

Ferro

0.6mg

Magnesio

12mg

Phosphorus

27mg

Potassio

300mg

Sodio

410mg

Zinco

0.2mg

Copper

0.09mg

Other types of chutney

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chutney, tomato, homemade

166 kcal

1g

0.2g

–

Chutney, apple, homemade

190 kcal

0.8g

0.2g

0.7g

Chutney, mango, sweet

189 kcal

0.7g

0.1g

–

Chutney, mango, oily

285 kcal

0.4g

11g

–

Chutney, mixed fruit

155 kcal

0.6g

Trace

–

About these figures

Values are per 100g of the food as described (9 samples, 5 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

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

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 3 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente