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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

Energía

166 kcal

Energía

704 kJ

Grasa

0.2g

of which saturates

0.02g

Carbohydrate

41g

of which sugars

40g

Proteína

1g

Sal

0.02g

Agua

54g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

36µg

Vitamina D

0µg

Vitamina E

0.46mg

Vitamina C

8mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.7mg

Vitamin B6

0.15mg

Vitamina B12

0µg

Ácido fólico

10µg

Calcio

25mg

Hierro

0.68mg

Magnesio

12mg

Phosphorus

30mg

Potasio

264mg

Sodio

8mg

Zinc

0.2mg

Cobre

0.1mg

Selenio

Trace

Other types of chutney

Alimentos

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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente