183 %
Thiamin contributes to normal energy-yielding metabolism, to the normal function of the heart and to normal psychological function.
How many calories are in bhindi subji curry?
213kcal
in a 300 g serving
71 kcal per 100 g.
Source: UK CoFID 2021, record 15-627, 6 analysed samples. Checked 5 October 2026.
13.8 gFat
8.7 gProtein
21.6 gFibre
183 %Daily thiamin
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 fibre.
- 13.8 gFat
- 8.7 gProtein
- 14.7 gCarbohydrate
- 21.6 gFibre
- 223 gWater
- 18.3 gMinerals and the rest
Below average for dishes
Bhindi subji curry is 71 kcal per 100 g. The 603 dishes in this database average 180.
Bhindi subji curry71
Dishes average180
High in fibre
7.2 g of fibre per 100 g; the UK “high fibre” line is 6 g.
Fibre, per serving21.6 g
Protein, per serving8.7 g
Vitamins and minerals in bhindi subji curry
Three of the 16 reach the “high in” level, led by thiamin.
Only a trace
- Vitamin C
- Vitamin B6
None recorded
- Vitamin D
- Vitamin B12
Show all 16 with amounts
Chloride2019 mg, 252 %
Thiamin (vitamin B1)2 mg, 183 %
Vitamin E12.3 mg, 103 %
Potassium1116 mg, 56 %
Magnesium168 mg, 45 %
Calcium324 mg, 41 %
Copper0.39 mg, 39 %
Folate0.075 mg, 38 %
Phosphorus234 mg, 33 %
Riboflavin (vitamin B2)0.42 mg, 30 %
Zinc1.8 mg, 18 %
Vitamin A0.138 mg, 17 %
Iron2.3 mg, 17 %
Selenium0.009 mg, 16 %
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”. A trace is shown as “trace” and never counts.
What bhindi subji curry doesn’t give you. And where to find it.
No recorded vitamin D, vitamin C or vitamin B6.
Vitamin D
0mgin bhindi subji curry
Find it inBloater, grilled500 % per 100 g
Vitamin C
Tracein bhindi subji curry
Find it inCherries, West Indian2150 % per 100 g
Vitamin B6
Tracein bhindi subji curry
Find it inWheatgerm184 % 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.
Bhindi subji curry against other dishes
Per 100 g, bhindi subji curry has the most thiamin of the 6 here, ahead of rissoles (lentil, fried).
0.7mg
0.2mg
0.1mg
0.1mg
0.1mg
0.1mg
Curry, bhindi subji, homemadethis page
Rissoles, lentil, fried−0.5 mg
Pudding, suet−0.6 mg
Curry, herring, Bengali−0.6 mg
All values per 100 g, from the same dataset. Differences are against bhindi subji curry.
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Questions about bhindi subji curry
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of bhindi subji curry?
A typical portion (300 g, one serving) gives 213 kcal. Per 100 g the figure is 71 kcal.
Is bhindi subji curry high in chloride?
Yes. Curry, bhindi subji, homemade has 673 mg chloride per 100 g, 84 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does bhindi subji curry have most of?
By share of the daily reference intake: chloride (673 mg, 84 %), thiamin (0.67 mg, 61 %) and vitamin E (4.1 mg, 34 %) per 100 g.
Is bhindi subji curry a good source of protein?
Curry, bhindi subji, homemade has 2.9 g protein per 100 g, 14 % of the energy, which meets the UK threshold for “source of protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-627, Curry, bhindi subji, homemade, 6 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: University of Leeds, Nutritional analysis of commonly consumed South Asian foods in the UK, 2007. 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: Okra). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More dishes
From the same group, with calories per 100 g, and the foods with the most thiamin.
More dishes
- Corn fritters, fried287 kcal
- Curry, mung bean dahl, Bengali74 kcal
- Kebabs, pork and pineapple170 kcal
- Pasta with ham and mushroom sauce132 kcal
- Quiche, cheese and egg305 kcal
- Spring rolls, meat, takeaway242 kcal
- All 603 dishes