Chutney
Chutney is a sweet and lightly spiced sauce that is very low in fat and protein. It provides a high amount of natural sugars and carbohydrates, making it a quick source of energy along with a modest amount of dietary fiber. This condiment also offers minerals such as sodium, potassium, iron, and calcium, which contribute to maintaining bodily balance. Additionally, it contains antioxidant vitamins like vitamin E that support cellular protection.
Macronutrient distribution
A Serving (15 g) of Chutney contains 27 calories, 0.08 g of protein, 6.5 g of carbohydrates, and 0.05 g of fat.
- Protein
- 0.1 g1%
- Carbs
- 6.5 g97%
- Fat
- 0 g2%
of calories
Calorie Burn
How long would it take to burn off 27 calories?
- Walking3.5 mph, moderate pace5 min
- YogaModerate effort, gentle pace7 min
- SwimmingFreestyle, moderate effort4 min
- Biking12–14 mph, moderate effort3 min
- StairsStair climbing, moderate pace3 min
- Running5 mph (12 min/mile)2 min
Estimates for an average adult male (~75 kg / 165 lb), based on activity MET values. Download Leana to calculate calorie burn based on your personal profile.
Nutritional composition
Complete nutrition facts: macronutrients (protein, carbs and fat) and micronutrients (vitamins and minerals).
Values per Serving (15 g)
Carbohydrates
- Carbohydrates6.5 / 313 g(2%)
- Dietary Fiber0.33 / 38 g(1%)
- Total Sugars6.2 g
- Added Sugars4.9 / 63 g(8%)
- Other Carbohydrates0.24 g
Fats
- Total Fat0.05 / 83 g(0%)
Protein
- Protein0.08 / 56 g(0%)
Amino Acids
- Tryptophan0 g
Vitamins
- Vitamin A1.5 / 900 ug(0%)
- Vitamin E1.2 / 15 mg(8%)
- Vitamin B60.01 / 1.3 mg(1%)
- Niacin (B3)0.11 / 16 mg(1%)
- Folate1.7 / 400 ug(0%)
- Pantothenic Acid (B5)0.01 / 5 mg(0%)
- Biotin0.38 / 30 ug(1%)
Minerals
- Calcium3.8 / 1,000 mg(0%)
- Iron0.14 / 8 mg(2%)
- Magnesium2 / 420 mg(0%)
- Phosphorus3 / 700 mg(0%)
- Potassium31.5 / 3,400 mg(1%)
- Sodium103.5 / 2,300 mg(5%)
- Copper0.01 / 0.9 mg(1%)
- Manganese0.02 / 2.3 mg(1%)
- Iodine0.08 / 150 ug(0%)
- Chloride0.15 / 2,300 mg(0%)
Other
- Water7.8 / 3,700 g(0%)
Sources
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