Calories in curry: 95 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water. The rest is 33.6 g carbohydrate and 16.8 g protein.

10.8 gFat

16.8 gProtein

33.6 gCarbohydrate

7.8 gFibre

224 gWater

6.6 gMinerals and the rest

10.8 gFat
16.8 gProtein
33.6 gCarbohydrate
7.8 gFibre
224 gWater
6.6 gMinerals and the rest

Below average for dishes

Curry is 95 kcal per 100 g. The 603 dishes in this database average 180.

Curry95

Dishes average180

Low in sugar

0.8 g of sugars per 100 g; the UK “low sugars” line is 5 g.

Sugars, per serving2.4 g

Vitamins and minerals in curry

No vitamin or mineral in curry reaches the “source of” level; copper is the nearest at 13 %.

39 %

Copper

0.39 mg in a 300 g serving

146th of 571 dishes

Copper is below the 15 % “source of” level in curry, so no function line applies.

Folate0.075 mg38 %

Potassium690 mg35 %

Manganese0.6 mg30 %

Niacin (vitamin B3)4.2 mg26 %

Phosphorus159 mg23 %

None recorded

Vitamin D
Vitamin B12

Show all 20 with amounts

Copper0.39 mg, 39 %

Folate0.075 mg, 38 %

Potassium690 mg, 35 %

Manganese0.6 mg, 30 %

Niacin (vitamin B3)4.2 mg, 26 %

Phosphorus159 mg, 23 %

Vitamin E2.7 mg, 22 %

Thiamin (vitamin B1)0.24 mg, 22 %

Iron3 mg, 21 %

Selenium0.009 mg, 16 %

Magnesium60 mg, 16 %

Pantothenic acid (vitamin B5)0.93 mg, 16 %

Vitamin B60.21 mg, 15 %

Zinc1.5 mg, 15 %

Riboflavin (vitamin B2)0.15 mg, 11 %

Vitamin A0.084 mg, 11 %

Vitamin C3 mg, 3.8 %

Calcium27 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 curry doesn’t give you. And where to find it.

No recorded vitamin D or vitamin B12, and only 1.3 % of the vitamin C reference intake per 100 g.

Vitamin D

0mgin curry

Find it inBloater, grilled500 % per 100 g

Vitamin C

1.3%in curry, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Vitamin B12

0mgin curry

Find it inLiver, ox, raw4400 % per 100 g

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0.075 mgSelenium, 136 %

0.00125 mgVitamin D, 25 %

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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.

Curry against other dishes

Curry comes second for copper here, just behind risotto (white rice, vegetable).

0.2mg

0.1mg

0mg

Risotto, white rice, vegetable+0.1 mg

Curry, mung bean dahl and tomato, homemadethis page

Flan, vegetable, wholemeal−0 mg

Curry, chicken vindaloo, reduced fat−0 mg

Beef Stroganoff−0.1 mg

Curry, beef, reduced fat−0.1 mg

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

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Questions about curry

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

How many calories are in a portion of curry?

A typical portion (300 g, one serving) gives 285 kcal. Per 100 g the figure is 95 kcal.

Which vitamins and minerals does curry have most of?

By share of the daily reference intake: copper (0.13 mg, 13 %), folate (0.025 mg, 13 %) and potassium (230 mg, 12 %) per 100 g.

Is curry a good source of protein?

Curry, mung bean dahl and tomato, homemade has 5.6 g protein per 100 g, 22 % of the energy, which meets the UK threshold for “high protein”.

What counts as a portion of curry?

This page uses 300 g, one serving, the usual UK portion for dishes. Every “per portion” figure is the per-100 g value scaled to that weight.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-132, Curry, mung bean dahl and tomato, homemade, published by Public Health England under the Open Government Licence v3.0. Main data references: Vegetable Dishes Supplement, 1992. 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: Beans). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.