14 %
Iron contributes to normal cognitive function, 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 curry paste?
38kcal
in a 15 g tablespoon
253 kcal per 100 g.
Source: UK CoFID 2021, record 17-720, 20 analysed samples. Checked 5 October 2026.
3.2 gFat
0.71 gProtein
1 gFibre
14 %Daily iron
What’s in a 15 g tablespoon
About a third of a tablespoon is water, which is why the calories stay low. What is left is mostly fat.
- 3.2 gFat
- 0.71 gProtein
- 1.7 gCarbohydrate
- 1 gFibre
- 7.5 gWater
- 0.9 gMinerals and the rest
Above average for sauces, soups and condiments
Curry paste is 253 kcal per 100 g. The 92 sauces, soups and condiments in this database average 154.
Curry paste253
Sauces, soups and condiments average154
High in fibre
6.8 g of fibre per 100 g; the UK “high fibre” line is 6 g.
Fibre, per tablespoon1 g
Protein, per tablespoon0.71 g
Vitamins and minerals in curry paste
Three of the 13 reach the “high in” level, led by iron.
Show all 13 with amounts
Chloride561 mg, 70 %
Iron1.9 mg, 14 %
Manganese0.17 mg, 8.4 %
Copper0.04 mg, 4.4 %
Potassium78 mg, 3.9 %
Magnesium11.3 mg, 3 %
Calcium22.5 mg, 2.8 %
Phosphorus16.5 mg, 2.4 %
Riboflavin (vitamin B2)0.02 mg, 1.4 %
Thiamin (vitamin B1)0.01 mg, 1.2 %
Zinc0.12 mg, 1.2 %
Vitamin Dnone recorded
Vitamin Cnone recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What curry paste doesn’t give you. And where to find it.
No recorded vitamin D, vitamin C or vitamin B12.
Vitamin D
0mgin curry paste
Find it inBloater, grilled500 % per 100 g
Vitamin C
0mgin curry paste
Find it inCherries, West Indian2150 % per 100 g
Vitamin B12
Tracein curry paste
Find it inLiver, ox, raw4400 % 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.
Curry paste against other sauces, soups and condiments
Per 100 g, curry paste has the most iron of the 6 here, ahead of worcestershire sauce.
12.8mg
10.1mg
3.7mg
2.1mg
1.1mg
1.1mg
Curry pastethis page
Worcestershire sauce−2.7 mg
Soup, chicken noodle, dried−9.1 mg
Hollandaise sauce−10.7 mg
Chutney, mango, sweet−11.7 mg
Pesto, green−11.8 mg
All values per 100 g, from the same dataset. Differences are against curry paste.
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Questions about curry paste
What the numbers say to the questions people actually search.
How many calories are in a portion of curry paste?
A typical portion (15 g, one tablespoon) gives 38 kcal. Per 100 g the figure is 253 kcal.
Is curry paste high in chloride?
Yes. Curry paste has 3740 mg chloride per 100 g, 468 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does curry paste have most of?
By share of the daily reference intake: chloride (3740 mg, 468 %), iron (12.8 mg, 91 %) and manganese (1.1 mg, 56 %) per 100 g.
Is curry paste high in fibre?
Yes. 6.8 g fibre per 100 g meets the UK “high fibre” threshold of 6 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 17-720, Curry paste, 20 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: LFRA, Nutrient analysis of miscellaneous foods, 1992; and industry data, 2013. Values are per 100 g of the edible part; a tablespoon is 15 g, one tablespoon, the usual UK portion for sauces, soups and condiments. 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 92 sauces, soups and condiments 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: Pasta). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More sauces, soups and condiments
From the same group, with calories per 100 g, and the foods with the most iron.
More sauces, soups and condiments
- Soup, mulligatawny90 kcal
- White sauce, savoury131 kcal
- Chilli sauce40 kcal
- Dressing, yogurt72 kcal
- Raita57 kcal
- Sauce, pasta, tomato based, reduced fat33 kcal
- All 92 sauces, soups and condiments