Red Curry Stir Fry Sauce
Packaged product Soups and Sauces Valcom
Red Curry Stir Fry Sauce contains 210 kcal per 100 g. A serving, 25.0 g (25 g) provides about 53 kcal.
Roughly 69% of its calories come from fat, with 28% from carbohydrates and 3% from protein (estimated with general energy factors).
That is more energy than the typical item in soups and sauces on FoodFactly, where the median is 120 kcal per 100 g across 28,299 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 210 kcal | |
| Total fat L | 15.6 g | 20% |
| Saturated fat L | 2 g | 10% |
| Sodium L | 1,940 mg | 84% |
| Total carbohydrates L | 14.4 g | 5% |
| Dietary fiber | not reported | |
| Total sugars L | 13.2 g | |
| Protein L | 1.6 g | 3% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 3%
- Carbohydrates 28%
- Fat 69%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein1.6 gbelow the median for soups and sauces (median 2.2 g)
- Sugars13.2 gin the top quarter of soups and sauces (median 3.8 g)
- Fat15.6 gin the top quarter of soups and sauces (median 2.9 g)
- Saturated fat2 gabove the median for soups and sauces (median 0.8 g)
- Sodium1,940 mgin the top quarter of soups and sauces (median 433 mg)
- Protein per 100 kcal0.76 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Valcom
- Barcode
- 9310432005698
- Label serving
- 25.0 g
- Category
- Soups and Sauces
Ingredients
Ingredients not reported.
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 9310432005698. License: ODbL 1.0 (Open Food Facts). Source record dated October 16, 2022. Imported November 7, 2026.
Last updated: . Data quality score: 85/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.