Calories in chick pea curry: 112 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.

14.7 gFat

16.8 gProtein

37.2 gCarbohydrate

8.7 gFibre

219 gWater

3.3 gMinerals and the rest

14.7 gFat
16.8 gProtein
37.2 gCarbohydrate
8.7 gFibre
219 gWater
3.3 gMinerals and the rest

Below average for dishes

Chick pea curry is 112 kcal per 100 g. The 603 dishes in this database average 180.

Chick pea curry112

Dishes average180

Low in sugar

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

Sugars, per serving3.3 g

Vitamins and minerals in chick pea curry

Three of the 20 reach the “source of” level, manganese first; none reaches “high in”.

75 %

Manganese

1.5 mg in a 300 g serving

75th of 520 dishes

Manganese contributes to normal energy-yielding metabolism, to the maintenance of normal bones and to the protection of cells from oxidative stress.

Copper0.57 mg57 %

Folate0.108 mg54 %

Vitamin E5 mg42 %

Potassium630 mg32 %

Iron4.2 mg30 %

None recorded

Vitamin D
Vitamin B12

Show all 20 with amounts

Manganese1.5 mg, 75 %

Copper0.57 mg, 57 %

Folate0.108 mg, 54 %

Vitamin E5 mg, 42 %

Potassium630 mg, 32 %

Iron4.2 mg, 30 %

Phosphorus171 mg, 24 %

Niacin (vitamin B3)3.9 mg, 24 %

Zinc2.4 mg, 24 %

Vitamin B60.33 mg, 24 %

Thiamin (vitamin B1)0.24 mg, 22 %

Magnesium75 mg, 20 %

Calcium96 mg, 12 %

Riboflavin (vitamin B2)0.15 mg, 11 %

Pantothenic acid (vitamin B5)0.63 mg, 10 %

Selenium0.003 mg, 5.5 %

Vitamin A0.033 mg, 4.1 %

Vitamin C3 mg, 3.8 %

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 chick pea 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 1.8 % of the selenium reference intake per 100 g.

Vitamin D

0mgin chick pea curry

Find it inBloater, grilled500 % per 100 g

Vitamin C

1.3%in chick pea curry, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Selenium

1.8%in chick pea curry, per 100 g

Find it inKidney, pig, fried491 % per 100 g

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0.075 mgSelenium, 136 %

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Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Chick pea curry against other dishes

Per 100 g, chick pea curry has the most manganese of the 6 here, ahead of bhaji (cabbage and pea, with butter ghee).

0.5mg

0.3mg

0.2mg

0.1mg

Curry, chick pea, whole and tomato, Punjabi, with vegetable oil, homemadethis page

Bhaji, cabbage and pea, with butter ghee−0.2 mg

Spaghetti bolognese, retail, reheated, with spaghetti−0.3 mg

Chilli con carne, retail, reheated, with rice−0.3 mg

Flan, cheese, onion and potato−0.4 mg

Quiche, Lorraine, shortcrust pastry, retail−0.4 mg

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

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Questions about chick pea curry

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

How many calories are in a portion of chick pea curry?

A typical portion (300 g, one serving) gives 336 kcal. Per 100 g the figure is 112 kcal.

Is chick pea curry a source of manganese?

It is a source of manganese: 0.5 mg per 100 g, 25 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Which vitamins and minerals does chick pea curry have most of?

By share of the daily reference intake: manganese (0.5 mg, 25 %), copper (0.19 mg, 19 %) and folate (0.036 mg, 18 %) per 100 g.

Is chick pea curry a good source of protein?

Curry, chick pea, whole and tomato, Punjabi, with vegetable oil, homemade has 5.6 g protein per 100 g, 19 % 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 15-108, Curry, chick pea, whole and tomato, Punjabi, with vegetable oil, homemade, published by Public Health England under the Open Government Licence v3.0. Main data references: As 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: Pea). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.