Calories in lentil curry: 173 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.

23.7 gFat

22.8 gProtein

57.6 gCarbohydrate

5.7 gFibre

185 gWater

5.1 gMinerals and the rest

23.7 gFat
22.8 gProtein
57.6 gCarbohydrate
5.7 gFibre
185 gWater
5.1 gMinerals and the rest

About average for dishes

Lentil curry is 173 kcal per 100 g. The 603 dishes in this database average 180.

Lentil curry173

Dishes average180

Low in sugar, almost no salt

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

Sugars, per serving6.6 g

Salt, per serving0.15 g

Vitamins and minerals in lentil curry

Three of the 19 reach the “source of” level, copper first; none reaches “high in”.

60 %

Copper

0.6 mg in a 300 g serving

69th of 571 dishes

Copper contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the protection of cells from oxidative stress.

Iron7.8 mg56 %

Phosphorus318 mg45 %

Potassium843 mg42 %

Vitamin B60.57 mg41 %

Thiamin (vitamin B1)0.42 mg38 %

None recorded

Vitamin D
Vitamin B12

Show all 19 with amounts

Copper0.6 mg, 60 %

Iron7.8 mg, 56 %

Phosphorus318 mg, 45 %

Potassium843 mg, 42 %

Vitamin B60.57 mg, 41 %

Thiamin (vitamin B1)0.42 mg, 38 %

Niacin (vitamin B3)5.1 mg, 32 %

Zinc3 mg, 30 %

Magnesium90 mg, 24 %

Pantothenic acid (vitamin B5)1 mg, 17 %

Chloride135 mg, 17 %

Riboflavin (vitamin B2)0.18 mg, 13 %

Selenium0.006 mg, 11 %

Folate0.021 mg, 11 %

Calcium75 mg, 9.4 %

Vitamin C3 mg, 3.8 %

Vitamin A0.027 mg, 3.4 %

Vitamin Dnone recorded

Vitamin B12none recorded

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

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

No recorded vitamin D, and only 1.3 % of the vitamin C reference intake and 3.6 % of the selenium reference intake per 100 g.

Vitamin D

0mgin lentil curry

Find it inBloater, grilled500 % per 100 g

Vitamin C

1.3%in lentil curry, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Selenium

3.6%in lentil curry, per 100 g

Find it inKidney, pig, fried491 % per 100 g

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0.075 mgSelenium, 136 %

0.00125 mgVitamin D, 25 %

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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.

Lentil curry against other dishes

Lentil curry comes second for copper here, just behind garlic mushrooms (not coated).

0.3mg

0.2mg

0.1mg

Garlic mushrooms, not coated+0.1 mg

Curry, lentil, red/masoor dahl, with vegetable oil, homemadethis page

Pork, spare ribs, 'barbecue style', meat only, retail, reheated−0.1 mg

Tori ki subji−0.1 mg

Potatoes, duchesse−0.1 mg

Salmon, farmed, grilled−0.2 mg

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

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Taken every morning since 1998.

Paula Radcliffe has taken the same formula since she was 24. Customers rate Immufix 4.8 out of 5 from 89 reviews.

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Questions about lentil curry

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

How many calories are in a portion of lentil curry?

A typical portion (300 g, one serving) gives 519 kcal. Per 100 g the figure is 173 kcal.

Is lentil curry a source of copper?

It is a source of copper: 0.2 mg per 100 g, 20 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

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

By share of the daily reference intake: copper (0.2 mg, 20 %), iron (2.6 mg, 19 %) and phosphorus (106 mg, 15 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-764, Curry, lentil, red/masoor dahl, with vegetable oil, 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: Lentils). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.