Table 2.
Composition of a single serving portion of the test meal with 200 g of rice
| Component | Control | Curry |
|---|---|---|
| Energy (kcal)
a
|
492 |
481 |
| Protein (g)
b
|
15 |
16 |
| Fat (g)
c
|
11 |
10 |
| Carbohydrate (g)
d
|
82 |
82 |
| Dietary fiber (g)
e
|
3 |
3 |
| Sodium (g) f | 1 | 1 |
a Modified Atwater methods.
b Kjeldahl nitrogen determination method (conversion factor: 6.25).
c Ether extraction method.
d Carbohydrate was calculated from protein, fat, ash (direct ashing), and moisture (oven drying at 105°C for 16 hours).
e Modified Prosky method.
f Inductively coupled plasma emission spectrometry.