Calories in chick pea curry: 237 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water, which is why the calories stay low. What is left is mostly carbohydrate.

43.2 gFat

23.1 gProtein

60.3 gCarbohydrate

12.6 gFibre

154 gWater

6.9 gMinerals and the rest

43.2 gFat
23.1 gProtein
60.3 gCarbohydrate
12.6 gFibre
154 gWater
6.9 gMinerals and the rest

Above average for dishes

Chick pea curry is 237 kcal per 100 g. The 603 dishes in this database average 180.

Chick pea curry237

Dishes average180

Low in sugar, almost no salt

Low sugars and very low salt by UK labelling rules, per 100 g.

Sugars, per serving11.4 g

Salt, per serving0.11 g

Vitamins and minerals in chick pea curry

Two of the 20 reach the “high in” level, led by manganese.

134 %

Manganese

2.7 mg in a 300 g serving

27th of 520 dishes

Manganese contributes to normal energy-yielding metabolism, to the maintenance of normal bones and to the protection of cells from oxidative stress.

Copper1 mg102 %

Potassium1395 mg70 %

Vitamin A0.549 mg69 %

Folate0.108 mg54 %

Phosphorus363 mg52 %

A source of

Only a trace

Vitamin B12

Show all 20 with amounts

Manganese2.7 mg, 134 %

Copper1 mg, 102 %

Potassium1395 mg, 70 %

Vitamin A0.549 mg, 69 %

Folate0.108 mg, 54 %

Phosphorus363 mg, 52 %

Vitamin E5.8 mg, 48 %

Iron6.8 mg, 48 %

Vitamin B60.63 mg, 45 %

Magnesium153 mg, 41 %

Niacin (vitamin B3)5.7 mg, 36 %

Thiamin (vitamin B1)0.39 mg, 35 %

Zinc3.3 mg, 33 %

Pantothenic acid (vitamin B5)1.5 mg, 26 %

Calcium198 mg, 25 %

Chloride189 mg, 24 %

Vitamin C18 mg, 23 %

Riboflavin (vitamin B2)0.21 mg, 15 %

Vitamin D0.0003 mg, 6 %

Selenium0.003 mg, 5.5 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What chick pea curry doesn’t give you. And where to find it.

No recorded vitamin B12, and only 1.8 % of the selenium reference intake and 2 % of the vitamin D reference intake per 100 g.

Selenium

1.8%in chick pea curry, per 100 g

Find it inKidney, pig, fried491 % per 100 g

Vitamin D

2%in chick pea curry, per 100 g

Find it inBloater, grilled500 % per 100 g

Vitamin B12

Tracein chick pea curry

Find it inLiver, ox, raw4400 % per 100 g

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Chick pea curry against other dishes

Per 100 g, chick pea curry has the most manganese of the 6 here, ahead of pakora/bhajia (potato and cauliflower, fried).

0.9mg

0.7mg

0.5mg

0.3mg

0.2mg

Curry, chick pea, whole and tomato, Gujerati, with butter ghee, homemadethis page

Pakora/bhajia, potato and cauliflower, fried−0.2 mg

Nut cutlets, retail, fried−0.4 mg

Pizza, fish topped, takeaway−0.6 mg

Sandwich, white bread, tuna mayonnaise−0.6 mg

Curry, mung bean, whole, Gujerati−0.7 mg

All values per 100 g, from the same dataset. Differences are against chick pea curry.

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Questions about chick pea curry

The questions people ask about chick pea curry, answered from the dataset.

How many calories are in a portion of chick pea curry?

A typical portion (300 g, one serving) gives 711 kcal. Per 100 g the figure is 237 kcal.

Is chick pea curry high in manganese?

Yes. Curry, chick pea, whole and tomato, Gujerati, with butter ghee, homemade has 0.89 mg manganese per 100 g, 45 % of the NRV, above the 30 % threshold for a “high in” claim.

Are these figures exact for chick pea curry?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals does chick pea curry have most of?

By share of the daily reference intake: manganese (0.89 mg, 45 %), copper (0.34 mg, 34 %) and potassium (465 mg, 23 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-746, Curry, chick pea, whole and tomato, Gujerati, with butter ghee, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 603 dishes kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Pea). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.