Calories in curry: 56 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.

6.6 gFat

6.9 gProtein

21.9 gCarbohydrate

3.3 gFibre

261 gWater

0.6 gMinerals and the rest

6.6 gFat
6.9 gProtein
21.9 gCarbohydrate
3.3 gFibre
261 gWater
0.6 gMinerals and the rest

Below average for dishes

Curry is 56 kcal per 100 g. The 603 dishes in this database average 180.

Curry56

Dishes average180

Low in sugar, almost no salt

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

Sugars, per serving4.5 g

Salt, per serving0.08 g

Vitamins and minerals in curry

None of the 17 reaches the “source of” level. Copper comes closest at 10 % per 100 g.

30 %

Copper

0.3 mg in a 300 g serving

234th of 571 dishes

Copper is below the 15 % “source of” level in curry, so no function line applies.

Potassium504 mg25 %

Thiamin (vitamin B1)0.21 mg19 %

Phosphorus108 mg15 %

Manganese0.27 mg14 %

Niacin (vitamin B3)1.5 mg9.4 %

None recorded

Vitamin D
Vitamin B12

Show all 17 with amounts

Copper0.3 mg, 30 %

Potassium504 mg, 25 %

Thiamin (vitamin B1)0.21 mg, 19 %

Phosphorus108 mg, 15 %

Manganese0.27 mg, 14 %

Niacin (vitamin B3)1.5 mg, 9.4 %

Folate0.018 mg, 9 %

Iron1.3 mg, 9 %

Zinc0.9 mg, 9 %

Magnesium33 mg, 8.8 %

Chloride45 mg, 5.6 %

Vitamin C3 mg, 3.8 %

Vitamin A0.027 mg, 3.4 %

Calcium18 mg, 2.3 %

Riboflavin (vitamin B2)0.03 mg, 2.1 %

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 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 3 % of the zinc reference intake per 100 g.

Vitamin D

0mgin curry

Find it inBloater, grilled500 % per 100 g

Vitamin C

1.3%in curry, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Zinc

3%in 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.

Curry against other dishes

Per 100 g, lentil and nut roast (with egg) has the most copper in this comparison, followed by salad (rice).

0.3mg

0.2mg

0.1mg

Lentil and nut roast, with egg+0.2 mg

Salad, rice+0.1 mg

Rice and red kidney beans, brown rice+0.1 mg

Chilli con carne, retail, reheated+0 mg

Curry, pigeon pea dahl and tomato, homemadethis page

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

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Questions about curry

What the numbers say to the questions people actually search.

How many calories are in a portion of curry?

A typical portion (300 g, one serving) gives 168 kcal. Per 100 g the figure is 56 kcal.

Are these figures exact for 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 curry have most of?

By share of the daily reference intake: copper (0.1 mg, 10 %), potassium (168 mg, 8.4 %) and thiamin (0.07 mg, 6.4 %) per 100 g.

Is curry a good source of protein?

Curry, pigeon pea dahl and tomato, homemade has 2.3 g protein per 100 g, 16 % 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 15-777, Curry, pigeon pea dahl and tomato, 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: Pigeon Pea). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.