Calories in lentil curry: 112 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water. The rest is 44.4 g carbohydrate and 17.1 g protein.

11.4 gFat

17.1 gProtein

44.4 gCarbohydrate

5.4 gFibre

218 gWater

4.2 gMinerals and the rest

11.4 gFat
17.1 gProtein
44.4 gCarbohydrate
5.4 gFibre
218 gWater
4.2 gMinerals and the rest

Below average for dishes

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

Lentil curry112

Dishes average180

Low in sugar, almost no salt

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

Sugars, per serving7.2 g

Salt, per serving0.09 g

Vitamins and minerals in lentil curry

Nothing reaches the “high in” level, but four of the 19 count as a source, led by vitamin A.

54 %

Vitamin A

0.435 mg in a 300 g serving

100th 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.

Iron6.8 mg48 %

Vitamin C36 mg45 %

Copper0.45 mg45 %

Vitamin B60.57 mg41 %

Potassium768 mg38 %

None recorded

Vitamin D
Vitamin B12

Show all 19 with amounts

Vitamin A0.435 mg, 54 %

Iron6.8 mg, 48 %

Vitamin C36 mg, 45 %

Copper0.45 mg, 45 %

Vitamin B60.57 mg, 41 %

Potassium768 mg, 38 %

Phosphorus252 mg, 36 %

Thiamin (vitamin B1)0.33 mg, 30 %

Niacin (vitamin B3)3.9 mg, 24 %

Zinc2.4 mg, 24 %

Magnesium75 mg, 20 %

Chloride132 mg, 17 %

Pantothenic acid (vitamin B5)0.93 mg, 16 %

Folate0.027 mg, 14 %

Calcium72 mg, 9 %

Riboflavin (vitamin B2)0.12 mg, 8.6 %

Selenium0.003 mg, 5.5 %

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

No recorded vitamin D or vitamin B12, and only 1.8 % of the selenium reference intake per 100 g.

Vitamin D

0mgin lentil curry

Find it inBloater, grilled500 % per 100 g

Selenium

1.8%in lentil curry, per 100 g

Find it inKidney, pig, fried491 % per 100 g

Vitamin B12

0mgin lentil 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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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.

Lentil curry against other dishes

Per 100 g, omelette (curried) has the most vitamin A in this comparison, followed by bhaji (cabbage and spinach) and lentil curry.

0.462mg

0.26mg

0.145mg

0.124mg

0.05mg

0.04mg

Omelette, curried+0.317 mg

Bhaji, cabbage and spinach+0.115 mg

Curry, lentil, red/masoor dahl and vegetable, UK type, homemadethis page

Pakoras−0.021 mg

Curry, dudhi, kofta−0.095 mg

Peppers, green, stuffed with rice−0.105 mg

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

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Questions about lentil curry

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of lentil curry?

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

Is lentil curry a source of vitamin A?

It is a source of vitamin A: 0.145 mg per 100 g, 18 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

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

By share of the daily reference intake: vitamin A (0.145 mg, 18 %), iron (2.3 mg, 16 %) and vitamin C (12 mg, 15 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-761, Curry, lentil, red/masoor dahl and vegetable, UK type, 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: Lentils). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.