Calories in red kidney bean curry: 107 kcal

What’s in a 300 g serving

More than half of a serving is water. The rest is 29.1 g carbohydrate and 18.3 g fat.

18.3 gFat

12 gProtein

29.1 gCarbohydrate

8.4 gFibre

227 gWater

5.1 gMinerals and the rest

18.3 gFat
12 gProtein
29.1 gCarbohydrate
8.4 gFibre
227 gWater
5.1 gMinerals and the rest

Below average for dishes

Red kidney bean curry is 107 kcal per 100 g. The 603 dishes in this database average 180.

Red kidney bean curry107

Dishes average180

Low in sugar, almost no salt

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

Sugars, per serving6.9 g

Salt, per serving0.03 g

Vitamins and minerals in red kidney bean curry

Nothing reaches the “high in” level, but one of the 21 count as a source, led by manganese.

68 %

Manganese

1.4 mg in a 300 g serving

96th 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.

Potassium840 mg42 %

Copper0.39 mg39 %

Vitamin E4.3 mg36 %

Phosphorus231 mg33 %

Iron4.4 mg31 %

None recorded

Vitamin D
Vitamin B12

Show all 21 with amounts

Manganese1.4 mg, 68 %

Potassium840 mg, 42 %

Copper0.39 mg, 39 %

Vitamin E4.3 mg, 36 %

Phosphorus231 mg, 33 %

Iron4.4 mg, 31 %

Thiamin (vitamin B1)0.3 mg, 27 %

Magnesium87 mg, 23 %

Niacin (vitamin B3)3 mg, 19 %

Folate0.036 mg, 18 %

Zinc1.8 mg, 18 %

Vitamin B60.24 mg, 17 %

Selenium0.009 mg, 16 %

Vitamin C9 mg, 11 %

Calcium72 mg, 9 %

Pantothenic acid (vitamin B5)0.39 mg, 6.5 %

Riboflavin (vitamin B2)0.09 mg, 6.4 %

Chloride33 mg, 4.1 %

Vitamin A0.012 mg, 1.5 %

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 red kidney bean curry doesn’t give you. And where to find it.

No recorded vitamin D or vitamin B12, and only 3.8 % of the vitamin C reference intake per 100 g.

Vitamin D

0mgin red kidney bean curry

Find it inBloater, grilled500 % per 100 g

Vitamin C

3.8%in red kidney bean curry, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Vitamin B12

0mgin red kidney bean curry

Find it inLiver, ox, raw4400 % per 100 g

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Made in Cambridgeshire

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

Red kidney bean curry against other dishes

Per 100 g, red kidney bean curry has the most manganese of the 6 here, ahead of curry (chicken vindaloo).

0.5mg

0.2mg

0.1mg

Curry, red kidney bean, Gujerati, homemadethis page

Curry, chicken vindaloo−0.3 mg

Fish fingers, cod, grilled/baked−0.3 mg

Chicken wings, marinated, meat and skin, barbecued−0.3 mg

Kofta, lamb, coated with breadcrumbs−0.3 mg

Taramasalata−0.3 mg

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

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Questions about red kidney bean curry

What the numbers say to the questions people actually search.

How many calories are in a portion of red kidney bean curry?

A typical portion (300 g, one serving) gives 321 kcal. Per 100 g the figure is 107 kcal.

Is red kidney bean curry a source of manganese?

It is a source of manganese: 0.45 mg per 100 g, 23 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Are these figures exact for red kidney bean 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 red kidney bean curry have most of?

By share of the daily reference intake: manganese (0.45 mg, 23 %), potassium (280 mg, 14 %) and copper (0.13 mg, 13 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-785, Curry, red kidney bean, Gujerati, 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: Kidney Bean). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.