100 grams of Sargents Traditional Curry Meat Pies has 260 calories (1090 kilojoules). There are 24 grams of carbs per 100g in Sargents Traditional Curry Meat Pies. See the Nutrition Facts panel below:
Nutrition Facts
Amount Per Selected Weight
-
Calories
260
-
Total Fat (g)
15 -
Saturated Fat (g)
7 -
Kilojoules
1090 -
Sodium (mg)
350 -
Alcohol (g)
0 -
Cholesterol (mg)
0 -
Total Carbohydrate (g)
24 -
Dietary Fibre (g)
0 -
Sugars (g)
1 -
Protein (g)
8
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About This Food
This Nutrition Information is for Sargents Traditional Curry Meat Pies. Were you looking for Sargents Traditional Curry Pie, Sargents Traditional Italian Beef and Cheese Pie, or Sargents Traditional Meat Pie instead? You can easily search for different foods with calcount’s search box.
Made in Australia from at least 89% Australian ingredients Water, Wheat Flour, Meat (26%)(Beef Or Mut. Ton), Margarine [Animal Fat & Vegetable Oil, Water, Salt, Emulsifiers (471, 322 From Soy), Milk Solids, Antioxidants (304, 307b-From Soy, 320), Acidity Regula. Tor (330), Flavour, Colour (160a)], Thickener (1422)(From Maize), Textured Vegetable Protein (From Soy), Flavour (Yeast Extract, Soy, Spices & Spice Extracts), Salt, Curry Powder (0,4%)(Wheat), Spices, Onion Powder, Dextrose, Colours (150c, 160b, 160a), Chilli Powder, Pastry Glaze [Milk, Sugar, Colour (160a)]. Sargents Traditional Curry Meat Pies contains 100% of Australian meat.
Hint
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Food Energy in Sargents Traditional Curry Meat Pies
If you were to add 80 grams of Sargents Traditional Curry Meat Pies to your meal, your calorie count would increase by 208, equivalent to 872 kilojoules. Use the slider to adjust the food serving size to suit your specific requirements.
Protein and Fat in Sargents Traditional Curry Meat Pies
There are 8g of protein and 15g of fat (including 7g saturated fat) per 100 grams of Sargents Traditional Curry Meat Pies.
Carbs, Sugar, and Sodium
100 grams of Sargents Traditional Curry Meat Pies contains 24g carbohydrates, 1g sugar, and 350mg of sodium.
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A Note about How Many Calories there are:
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