pataks tandoori – Patak's – 295 grams

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Barcode:
5011308002219(EAN / EAN-13)

Quantity: 295 grams

Brands: Patak's

Categories: Condiments, Sauces, Meal sauces, Curry pastes, Indian

Labels, certifications, awards: Verified

Stores: Woolworths, Coles

Countries where sold: Australia

Matching with your preferences

Health

Nutrition

Nutri-Score E
Lower nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 16
- Discover the new Nutri-Score!
  The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.
  Main improvements:
  Better score for some fatty fish and oils rich in good fats
  Better score for whole products rich in fiber
  Worse score for products containing a lot of salt or sugar
  Worse score for red meat (compared to poultry)
  → Discover all the improvements of the new Nutri-Score
- What is the Nutri-Score?
  
  The Nutri-Score is a logo on the overall nutritional quality of products.
  
  The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).
  
  → Learn more about the Nutri-Score
Negative points: 23/55
- Energy
  2/10 points (835kJ)
  
  Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.
- Sugar
  1/15 points (3.5g)
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
- Saturated fat
  0/10 points (1g)
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
- Salt
  20/20 points (4.67g)
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
Positive points: 3/10
- Fiber
  3/5 points (5.5g)
  
  Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Fruits, vegetables and legumes
  0/5 points (16.9%)
  
  Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Details of the calculation of the Nutri-Score
  
  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 16
  
  This product is not considered a beverage for the calculation of the Nutri-Score.
  
  Points for proteins are not counted because the negative points greater than or equal to 11.
  
  Nutritional score: 20 (23 - 3)
  
  Nutri-Score: E

Nutrient levels
- Fat in moderate quantity (14%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (3.5%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (4.67%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (1 serving (20 g))	Compared to: Indian
Energy	835 kj (200 kcal)	167 kj (39 kcal)	+17%
Fat	14 g	2.8 g	+74%
Saturated fat	1 g	0.2 g	-47%
Carbohydrates	12 g	2.4 g	-33%
Sugars	3.5 g	0.7 g	-25%
Fiber	5.5 g	1.1 g	+108%
Proteins	5 g	1 g	+36%
Salt	4.67 g	0.935 g	+165%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	16.93 %	16.93 %

Serving size: 1 serving (20 g)

Ingredients

18 ingredients
Ginger (23%), Water, Ground Spices (13%) Coriander, Cumin, Paprika, Spices), Vegetable Oil, Lemon Juice, Ground Red Lentils, Tamarind (4%), Garlic 14%) Acidity Regulators (260,330), Garlic Powder 3.5%), Salt, Colour (Paprika Oleoresin), Sugar.
- Ingredient information
  - Ginger: 23.0%
  - Water: 18.0% (estimate)
  - Spice: 13.0%
  - Coriander: 8.5% (estimate)
  - Cumin: 8.5% (estimate)
  - Paprika: 8.1% (estimate)
  - Spice: 7.2% (estimate)
  - Vegetable oil: 6.0% (estimate)
  - Lemon juice: 5.1% (estimate)
  - Red lentils: 3.3% (estimate)
  - Tamarind: 4.0%
  - Garlic-14-acidity-regulators: < 2% (estimate)
  - — 260-330: < 2% (estimate)
  - Garlic: 3.5%
  - Salt: < 2% (estimate)
  - Colour: < 2% (estimate)
  - — E160c: < 2% (estimate)
  - Sugar: < 2% (estimate)

Good for agricultural biodiversity
Contains neglected or underutilized crops: Lentils
Did you know?
Since 1900, 75% of plant diversity has been lost as farmers around the world have abandoned local varieties for high-yielding varieties adapted to mass industrial processing. As a result, 60 % of human energy intake in the world comes from only 3 species: wheat, rice and corn.
Why it matters
The lack of variety of crops makes our food supply more vulnerable to pests, diseases and climate change.
What you can do
Consuming diverse cereals, legumes, vegetables and fruits contributes to:

preserving neglected and underutilized species

rural development and support of local farmers and companies

preserving of diversified landscapes

food security

and your health!

Open Food Facts participates in the European project DIVINFOOD (funded from European Union’s Horizon 2020 research and innovation programme). DIVINFOOD aims to develop food chains that value under-utilised agrobiodiversity in order to act against the decline of biodiversity and to meet the growing expectations of consumers for healthy, local products that contribute to sustainable food systems.

Food processing

Ultra-processed foods
2 ultra-processing markers
- Limit ultra-processed foods
  Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases
  
  Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.
  Source: Ultra-processed foods increase noncommunicable chronic disease risk
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E160c - Paprika extract

Ingredient: Colour
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra-processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E160c - Paprika extract

E260 - Acetic acid

Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: Vegetable oil

Vegan status unknown
Unrecognized ingredients: Garlic-14-acidity-regulators, 260-330
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Garlic-14-acidity-regulators, 260-330
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
en: Ginger 23%, Water, Spices 13%, Coriander, Cumin, Paprika, Spices, Vegetable Oil, Lemon Juice, Red Lentils, Tamarind 4%, Garlic 14%) Acidity Regulators (260‚330), Garlic 3.5%, Salt, Colour (Paprika Oleoresin), Sugar
Ginger -> en:ginger – vegan: yes – vegetarian: yes – ciqual_food_code: 11074 – percent_min: 23 – percent: 23 – percent_max: 23

Water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 13 – percent_max: 23

Spices -> en:spice – vegan: yes – vegetarian: yes – percent_min: 13 – percent: 13 – percent_max: 13

Coriander -> en:coriander – vegan: yes – vegetarian: yes – percent_min: 4 – percent_max: 13

Cumin -> en:cumin – vegan: yes – vegetarian: yes – percent_min: 4 – percent_max: 13

Paprika -> en:paprika – vegan: yes – vegetarian: yes – ciqual_food_code: 11049 – percent_min: 4 – percent_max: 12.1666666666667

Spices -> en:spice – vegan: yes – vegetarian: yes – percent_min: 4 – percent_max: 10.4

Vegetable Oil -> en:vegetable-oil – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 4 – percent_max: 8

Lemon Juice -> en:lemon-juice – vegan: yes – vegetarian: yes – ciqual_food_code: 2028 – percent_min: 4 – percent_max: 6.28571428571429

Red Lentils -> en:red-lentils – vegan: yes – vegetarian: yes – ciqual_food_code: 20535 – percent_min: 4 – percent_max: 5

Tamarind -> en:tamarind – vegan: yes – vegetarian: yes – ciqual_food_code: 13079 – percent_min: 4 – percent: 4 – percent_max: 4

Garlic 14%) Acidity Regulators -> en:garlic-14-acidity-regulators – percent_min: 3.5 – percent_max: 3.2

260‚330 -> en:260-330 – percent_min: 3.5 – percent_max: 3.2

Garlic -> en:garlic – vegan: yes – vegetarian: yes – ciqual_food_code: 11000 – percent_min: 3.5 – percent: 3.5 – percent_max: 2.59090909090909

Salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 2.08333333333333

Colour -> en:colour – percent_min: 0 – percent_max: 1.92307692307692

Paprika Oleoresin -> en:e160c – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.92307692307692

Sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 1.78571428571429

Environment

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Data sources

Product added on January 13, 2020, 10:05:45 AM CET by openfoodfacts-contributors
Last edit of product page on September 2, 2024, 4:04:55 AM CEST by macrofactor.
Product page also edited by archanox, inf, roboto-app, seml.

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pataks tandoori – Patak's – 295 grams