Sauces, Indian cook in, other

Indian cook-in sauces are prepared sauces used when cooking dishes such as balti, rogan josh and jalfrezi. The figures here describe products stored at room temperature before opening, rather than a finished meal. They mainly provide carbohydrate and fat, with smaller amounts of fibre and protein. Per 100g, they contain 8.7g of carbohydrate, 3.2g of fat, 2.5g of fibre and 0.75g of salt.

Carbohydrate and fat supply energy, while fibre supports normal bowel function. The salt in a cook-in sauce contributes to the total salt content of the meal, which is worth noting for people monitoring their salt intake. The ingredients added during cooking will also affect the meal’s nutritional content. Full nutrient figures are in the tables below.