There are 90 calories in one serve (0.2 pack (18 grams) ) of S&b Golden Curry Curry Mix, Japanese, Mild. The Nutrition Facts panel below displays calories and nutrient information for per 100g and other amounts of S&b Golden Curry Curry Mix, Japanese, Mil
Nutrition Facts
Amount Per Selected Weight
-
Calories
500
-
Total Fat (g)
28 -
Saturated Fat (g)
17 -
Kilojoules
2092 -
Sodium (mg)
0 -
Alcohol (g)
0 -
Cholesterol (mg)
0 -
Total Carbohydrate (g)
50 -
Dietary Fiber (g)
0 -
Sugars (g)
11 -
Protein (g)
6
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Food Details
On a per 100 gram basis, there are 500 calories, 6g protein, 28g fat, and 50g carbohydrates in S&b Golden Curry Curry Mix, Japanese, Mild.
No meat contained. S&B Foods Inc. manufactured Japan’s first curry powder in 1923, which was the masterpiece and has long been a Japanese favorite. S&B Oriental Curry Powder is specially formulated using S&B’s tradition and expertise in spices. It is the centerpiece of the flavor of S&B Golden Curry. Japanese food quality. www.sbfoods-worldwide.com. What is Japanese Curry? Made in Japan.
S&b Golden Curry Curry Mix, Japanese, Mild Ingredients
Wheat Flour, Vegetable Oils (Palm Oil, Rapeseed Oil), Sugar, Salt, Curry Powder, Monosodium Glutamate, Caramel Color, Pepper, Malic Acid, Garlic, Disodium Guanylate, Disodium Inosinate, Celery Seed, Mustard.
Food Notes
Directions: 1. Stir-fry meat and vegetables with oil in a large skillet on medium heat for approx. 5 min. 2. Add water and bring to a boil. Reduce heat, cover and simmer until ingredients are tender, approx. 15 min. 3. Turn the heat off, break S&B Golden Curry into pieces and add them to the skillet. Stir until sauce mixes are completely melted. Simmer approx. 5 min., stirring constantly. 4. Serve hot over rice or noodles. Suggestion of Ingredients (5 Servings) Beef (or Chicken, Lamb, Shrimp): 1 lb. Onions: 13 oz. Carrots: 3.5 oz. Potatoes: 5 oz. Cooking oil: 1 tbsp. Water: 2 1/4 US cups (540 ml). S&B Golden Curry: 1 box. (All ingredients are desirably chopped.) Keep refrigerated in airtight container after opening.
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