84 %
Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.
How many calories are in egg curry?
405kcal
in a 300 g serving
135 kcal per 100 g.
Source: UK CoFID 2021, record 15-753. Checked 5 October 2026.
31.8 gFat
16.2 gProtein
4.2 gFibre
84 %Daily vitamin B12
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 fat.
- 31.8 gFat
- 16.2 gProtein
- 14.1 gCarbohydrate
- 4.2 gFibre
- 229 gWater
- 4.8 gMinerals and the rest
Below average for dishes
Egg curry is 135 kcal per 100 g. The 603 dishes in this database average 180.
Egg curry135
Dishes average180
High in saturated fat
5.6 g of saturates per 100 g, which is red on a UK traffic-light label (the line is 5 g).
Saturates, per serving16.7 g
Fat, per serving31.8 g
Vitamins and minerals in egg curry
Five of the 23 reach the “source of” level, vitamin B12 first; none reaches “high in”.
Show all 23 with amounts
Vitamin B120.0021 mg, 84 %
Chloride630 mg, 79 %
Vitamin D0.0033 mg, 66 %
Vitamin A0.48 mg, 60 %
Iodine0.069 mg, 46 %
Selenium0.024 mg, 44 %
Riboflavin (vitamin B2)0.51 mg, 36 %
Phosphorus255 mg, 36 %
Biotin0.0174 mg, 35 %
Niacin (vitamin B3)5.4 mg, 34 %
Vitamin B60.42 mg, 30 %
Potassium570 mg, 29 %
Vitamin E3.2 mg, 27 %
Iron3.5 mg, 25 %
Pantothenic acid (vitamin B5)1.5 mg, 25 %
Thiamin (vitamin B1)0.27 mg, 25 %
Folate0.042 mg, 21 %
Copper0.21 mg, 21 %
Zinc1.8 mg, 18 %
Manganese0.36 mg, 18 %
Calcium117 mg, 15 %
Magnesium42 mg, 11 %
Vitamin C6 mg, 7.5 %
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 2.5 % of the vitamin C reference intake, 3.7 % of the magnesium reference intake and 6 % of the zinc reference intake per 100 g.
Vitamin C
2.5%in egg curry, per 100 g
Find it inCherries, West Indian2150 % per 100 g
Magnesium
3.7%in egg curry, per 100 g
Find it inCoriander leaves, dried184 % per 100 g
Zinc
6%in egg curry, per 100 g
Find it inOysters, raw592 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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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
Egg curry comes second for vitamin B12 here, just behind beef bourguignonne.
0.0009mg
0.0007mg
0.0006mg
0.0004mg
0.0004mg
0.0002mg
Beef bourguignonne+0.0002 mg
Curry, egg, with butter, homemadethis page
Sandwich, white bread, egg mayonnaise−0.0001 mg
Pork, spare ribs, 'barbecue style'−0.0003 mg
Spring rolls, meat, takeaway−0.0003 mg
Pie, spinach−0.0005 mg
All values per 100 g, from the same dataset. Differences are against egg curry.
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Questions about egg curry
The questions people ask about egg curry, answered from the dataset.
How many calories are in a portion of egg curry?
A typical portion (300 g, one serving) gives 405 kcal. Per 100 g the figure is 135 kcal.
Is egg curry a source of vitamin B12?
It is a source of vitamin B12: 0.0007 mg per 100 g, 28 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.
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 (0.0007 mg, 28 %), chloride (210 mg, 26 %) and vitamin D (0.0011 mg, 22 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-753, Curry, egg, with butter, 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.
More dishes
From the same group, with calories per 100 g, and the foods with the most vitamin B12.
More dishes
- Curry, fish139 kcal
- Flan, cheese, onion and potato355 kcal
- Okra with tomatoes and onion, West Indian98 kcal
- Pork, stir-fried with vegetables103 kcal
- Sauce, curry, onion, with vegetable oil298 kcal
- Beef bourguignonne105 kcal
- All 603 dishes
Most vitamin B12
- Liver and bacon, fried0.0666 mg
- Liver and onions, stewed0.0299 mg
- Seafood selection0.015 mg
- Liver, ox, raw0.11 mg
- Liver, ox, stewed0.11 mg
- Liver, lamb, fried0.083 mg
- Vitamin B12 guide