Calories in lamb biryani curry: 150 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water. The rest is 65.7 g carbohydrate and 22.2 g protein.

11.1 gFat

22.2 gProtein

65.7 gCarbohydrate

1.8 gFibre

199 gWater

0.3 gMinerals and the rest

11.1 gFat
22.2 gProtein
65.7 gCarbohydrate
1.8 gFibre
199 gWater
0.3 gMinerals and the rest

Below average for dishes

Lamb biryani curry is 150 kcal per 100 g. The 603 dishes in this database average 180.

Lamb biryani curry150

Dishes average180

Low in sugar, almost no salt

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

Sugars, per serving6 g

Salt, per serving0.15 g

Vitamins and minerals in lamb biryani curry

Nothing reaches the “high in” level, but three of the 23 count as a source, led by manganese.

71 %

Manganese

1.4 mg in a 300 g serving

89th 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.

Niacin (vitamin B3)9.9 mg62 %

Vitamin B120.0012 mg48 %

Copper0.42 mg42 %

Phosphorus255 mg36 %

Zinc3.6 mg36 %

Show all 23 with amounts

Manganese1.4 mg, 71 %

Niacin (vitamin B3)9.9 mg, 62 %

Vitamin B120.0012 mg, 48 %

Copper0.42 mg, 42 %

Phosphorus255 mg, 36 %

Zinc3.6 mg, 36 %

Vitamin B60.45 mg, 32 %

Selenium0.015 mg, 27 %

Potassium522 mg, 26 %

Iron3.5 mg, 25 %

Chloride177 mg, 22 %

Thiamin (vitamin B1)0.24 mg, 22 %

Iodine0.021 mg, 14 %

Magnesium51 mg, 14 %

Calcium96 mg, 12 %

Riboflavin (vitamin B2)0.15 mg, 11 %

Folate0.021 mg, 11 %

Pantothenic acid (vitamin B5)0.63 mg, 10 %

Vitamin E0.96 mg, 8 %

Vitamin C6 mg, 7.5 %

Biotin0.0036 mg, 7.2 %

Vitamin D0.0003 mg, 6 %

Vitamin A0.03 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 lamb biryani curry doesn’t give you. And where to find it.

Only 2 % of the vitamin D reference intake, 2.5 % of the vitamin C reference intake and 1.3 % of the vitamin A reference intake per 100 g.

Vitamin D

2%in lamb biryani curry, per 100 g

Find it inBloater, grilled500 % per 100 g

Vitamin C

2.5%in lamb biryani curry, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Vitamin A

1.3%in lamb biryani curry, per 100 g

Find it inLiver, calf, fried3152 % per 100 g

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Made in Cambridgeshire

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

Lamb biryani curry against other dishes

Per 100 g, lamb biryani curry has the most manganese of the 6 here, ahead of bhaji (cauliflower and vegetable).

0.5mg

0.3mg

0.2mg

Curry, lamb biryani, reduced fat, homemadethis page

Bhaji, cauliflower and vegetable−0.1 mg

Sweet and sour chicken, takeaway−0.3 mg

Curry, pigeon pea dahl, with vegetable oil−0.3 mg

Sweet and sour pork, battered, takeaway−0.3 mg

Curry, egg and potato−0.3 mg

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

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Questions about lamb biryani curry

The questions people ask about lamb biryani curry, answered from the dataset.

How many calories are in a portion of lamb biryani curry?

A typical portion (300 g, one serving) gives 450 kcal. Per 100 g the figure is 150 kcal.

Is lamb biryani curry a source of manganese?

It is a source of manganese: 0.47 mg per 100 g, 24 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Are these figures exact for lamb biryani 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 lamb biryani curry have most of?

By share of the daily reference intake: manganese (0.47 mg, 24 %), niacin (3.3 mg, 21 %) and vitamin B12 (0.0004 mg, 16 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-592, Curry, lamb biryani, reduced fat, 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: Lamb). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.