Calories in egg curry: 112 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water. The rest is 21.9 g fat and 18.9 g protein.

21.9 gFat

18.9 gProtein

17.7 gCarbohydrate

2.4 gFibre

236 gWater

2.7 gMinerals and the rest

21.9 gFat
18.9 gProtein
17.7 gCarbohydrate
2.4 gFibre
236 gWater
2.7 gMinerals and the rest

Below average for dishes

Egg curry is 112 kcal per 100 g. The 603 dishes in this database average 180.

Egg curry112

Dishes average180

Low in sugar and salt

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

Sugars, per serving10.2 g

Salt, per serving0.5 g

Vitamins and minerals in egg curry

One of the 23 recorded reach the “high in” level. Vitamin B12 leads.

96 %

Vitamin B12

0.0024 mg in a 300 g serving

120th of 490 dishes

Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.

Vitamin D0.0039 mg78 %

Selenium0.033 mg60 %

Iodine0.066 mg44 %

Riboflavin (vitamin B2)0.6 mg43 %

Biotin0.021 mg42 %

Show all 23 with amounts

Vitamin B120.0024 mg, 96 %

Vitamin D0.0039 mg, 78 %

Selenium0.033 mg, 60 %

Iodine0.066 mg, 44 %

Riboflavin (vitamin B2)0.6 mg, 43 %

Biotin0.021 mg, 42 %

Phosphorus288 mg, 41 %

Iron5.1 mg, 36 %

Chloride288 mg, 36 %

Niacin (vitamin B3)5.4 mg, 34 %

Vitamin E4 mg, 34 %

Pantothenic acid (vitamin B5)1.6 mg, 27 %

Potassium465 mg, 23 %

Folate0.045 mg, 23 %

Copper0.21 mg, 21 %

Manganese0.42 mg, 21 %

Vitamin A0.156 mg, 20 %

Thiamin (vitamin B1)0.21 mg, 19 %

Zinc1.8 mg, 18 %

Vitamin B60.21 mg, 15 %

Calcium114 mg, 14 %

Magnesium39 mg, 10 %

Vitamin C3 mg, 3.8 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.

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

Only 1.3 % of the vitamin C reference intake, 3.5 % of the magnesium reference intake and 5 % of the vitamin B6 reference intake per 100 g.

Vitamin C

1.3%in egg curry, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Magnesium

3.5%in egg curry, per 100 g

Find it inCoriander leaves, dried184 % per 100 g

Vitamin B6

5%in egg curry, per 100 g

Find it inWheatgerm184 % per 100 g

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100 mgVitamin C, 125 %

0.075 mgSelenium, 136 %

0.00125 mgVitamin D, 25 %

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Every 25 g scoop declares 100 mg of vitamin C, 0.00125 mg of vitamin D and 0.075 mg of selenium, alongside other vitamins and minerals. Vitamin C, vitamin D and selenium contribute to the normal function of the immune system.

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Tracked UK delivery

Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.

Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Egg curry against other dishes

Per 100 g, meat loaf has the most vitamin B12 in this comparison, followed by lasagne (retail, reheated) and egg curry.

0.001mg

0.0008mg

0.0006mg

0.0002mg

Meat loaf+0.0002 mg

Lasagne, retail, reheated+0.0002 mg

Curry, egg, in sweet sauce, UK type, homemadethis page

Stew, beef, with dumplings−0.0002 mg

Pie, cheese and potato−0.0002 mg

Pork pie, individual−0.0006 mg

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

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Taken every morning since 1998.

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Questions about egg curry

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of egg curry?

A typical portion (300 g, one serving) gives 336 kcal. Per 100 g the figure is 112 kcal.

Is egg curry high in vitamin B12?

Yes. Curry, egg, in sweet sauce, UK type, homemade has 0.0008 mg vitamin B12 per 100 g, 32 % of the NRV, above the 30 % threshold for a “high in” claim.

Are these figures exact for egg 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 egg curry have most of?

By share of the daily reference intake: vitamin B12 (0.0008 mg, 32 %), vitamin D (0.0013 mg, 26 %) and selenium (0.011 mg, 20 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-752, Curry, egg, in sweet sauce, UK type, 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: Egg). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.