Calories in vegetable curry: 64 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water. The rest is 27.6 g carbohydrate and 7.8 g fat.

7.8 gFat

6.9 gProtein

27.6 gCarbohydrate

6.6 gFibre

244 gWater

7.5 gMinerals and the rest

7.8 gFat
6.9 gProtein
27.6 gCarbohydrate
6.6 gFibre
244 gWater
7.5 gMinerals and the rest

Below average for dishes

Vegetable curry is 64 kcal per 100 g. The 603 dishes in this database average 180.

Vegetable curry64

Dishes average180

Low in sugar, almost no salt

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

Sugars, per serving11.7 g

Salt, per serving0.17 g

Vitamins and minerals in vegetable curry

One of the 22 recorded reach the “high in” level. Vitamin A leads.

155 %

Vitamin A

1.24 mg in a 300 g serving

25th of 470 dishes

Vitamin A contributes to the normal function of the immune system, to the maintenance of normal vision and to the maintenance of normal skin.

Thiamin (vitamin B1)0.6 mg55 %

Potassium1014 mg51 %

Manganese0.93 mg47 %

Chloride276 mg35 %

Vitamin B60.45 mg32 %

None recorded

Vitamin D
Vitamin B12

Show all 22 with amounts

Vitamin A1.24 mg, 155 %

Thiamin (vitamin B1)0.6 mg, 55 %

Potassium1014 mg, 51 %

Manganese0.93 mg, 47 %

Chloride276 mg, 35 %

Vitamin B60.45 mg, 32 %

Iron4.4 mg, 32 %

Vitamin C24 mg, 30 %

Copper0.24 mg, 24 %

Phosphorus156 mg, 22 %

Niacin (vitamin B3)3.3 mg, 21 %

Magnesium75 mg, 20 %

Folate0.039 mg, 20 %

Vitamin E1.7 mg, 14 %

Calcium108 mg, 14 %

Zinc1.2 mg, 12 %

Pantothenic acid (vitamin B5)0.6 mg, 10 %

Riboflavin (vitamin B2)0.09 mg, 6.4 %

Selenium0.003 mg, 5.5 %

Biotin0.0018 mg, 3.6 %

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

No recorded vitamin D, and only 1.8 % of the selenium reference intake and 4 % of the zinc reference intake per 100 g.

Vitamin D

0mgin vegetable curry

Find it inBloater, grilled500 % per 100 g

Selenium

1.8%in vegetable curry, per 100 g

Find it inKidney, pig, fried491 % per 100 g

Zinc

4%in vegetable curry, per 100 g

Find it inOysters, raw592 % per 100 g

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100 mgVitamin C, 125 %

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.

Vegetable curry against other dishes

Per 100 g, vegetable curry has the most vitamin A of the 6 here, ahead of sauce (curry, onion, with butter).

0.413mg

0.318mg

0.129mg

0.12mg

0.116mg

0.109mg

Curry, vegetable, Pakistani, homemadethis page

Sauce, curry, onion, with butter−0.095 mg

Profiteroles with sauce, frozen−0.284 mg

Pasty, vegetable−0.293 mg

Bolognese sauce (with meat)−0.297 mg

Okra with tomatoes and onion, West Indian−0.304 mg

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

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Questions about vegetable curry

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

How many calories are in a portion of vegetable curry?

A typical portion (300 g, one serving) gives 192 kcal. Per 100 g the figure is 64 kcal.

Is vegetable curry high in vitamin A?

Yes. Curry, vegetable, Pakistani, homemade has 0.413 mg vitamin A per 100 g, 52 % of the NRV, above the 30 % threshold for a “high in” claim.

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

By share of the daily reference intake: vitamin A (0.413 mg, 52 %), thiamin (0.2 mg, 18 %) and potassium (338 mg, 17 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-792, Curry, vegetable, Pakistani, 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: Rice). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.