Cals › Cooking sauces › Compare › Continental Hot Pot Casserole Base Curry 100g vs Lee Kum Kee Coconut Curry Vegetables Ready Sauce 110g
Continental Hot Pot Casserole Base Curry 100g vs Lee Kum Kee Coconut Curry Vegetables Ready Sauce 110g
Per 100 g, Continental Hot Pot Casserole Base Curry 100g has less sugar (20.6 vs 22.2), less sodium (1690 vs 2650), less saturated fat (0.2 vs 13) than Lee Kum Kee Coconut Curry Vegetables Ready Sauce 110g.
Same aisle, measurably different composition. Every number is verified against independent supplier feeds and the labels photographed on pack.
Continental Hot Pot Casserole Base Curry 100gContinental
vs
Lee Kum Kee Coconut Curry Vegetables Ready Sauce 110gLee Kum Kee
Protein (higher)
5.1 vs 3.7 g
Fat, total (lower)
2.3 vs 23.5 g
saturated (lower)
0.2 vs 13 g
sugars (lower)
20.6 vs 22.2 g
Sodium (lower)
1690 vs 2650 mg
Energy (lower)
1460 vs 1513 kJ
Carbohydrate (lower)
29.2 vs 78.4 g
Side by side, per 100 g
| Value | Continental | Lee Kum Kee |
|---|---|---|
| Energy | 1513 kJ (362 Cal) | 1460 kJ (349 Cal) |
| Protein | 5.1 g | 3.7 g |
| Fat, total | 2.3 g | 23.5 g |
| - saturated | 0.2 g | 13 g |
| - monounsaturated | 3.86 g | - |
| - polyunsaturated | 0.98 g | - |
| - trans | 0.02 g | - |
| Carbohydrate | 78.4 g | 29.2 g |
| - sugars | 20.6 g | 22.2 g |
| Dietary fibre | 2.2 g | - |
| Sodium | 1690 mg | 2650 mg |
| Potassium | 98 mg | - |
✓ marks a difference beyond label-rounding tolerance.
What’s in each jar
Continental: Ingredients when reconstituted: potato, onion, maltodextrin (from wheat), carrot, wheat starch, wheat flour, green beans, sugar, spices, currants, salt, natural
Lee Kum Kee: see pack