Calories in red kidney bean curry: 106 kcal

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.

16.8 gFat

14.1 gProtein

30.3 gCarbohydrate

11.4 gFibre

224 gWater

3 gMinerals and the rest

16.8 gFat
14.1 gProtein
30.3 gCarbohydrate
11.4 gFibre
224 gWater
3 gMinerals and the rest

Below average for dishes

Red kidney bean curry is 106 kcal per 100 g. The 603 dishes in this database average 180.

Red kidney bean curry106

Dishes average180

Low in sugar

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

Sugars, per serving3.6 g

Vitamins and minerals in red kidney bean curry

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

45 %

Manganese

0.9 mg in a 300 g serving

152nd 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.

Potassium810 mg41 %

Copper0.39 mg39 %

Vitamin E4.6 mg38 %

Folate0.069 mg35 %

Phosphorus222 mg32 %

None recorded

Vitamin D
Vitamin B12

Show all 20 with amounts

Manganese0.9 mg, 45 %

Potassium810 mg, 41 %

Copper0.39 mg, 39 %

Vitamin E4.6 mg, 38 %

Folate0.069 mg, 35 %

Phosphorus222 mg, 32 %

Thiamin (vitamin B1)0.33 mg, 30 %

Iron4.2 mg, 30 %

Niacin (vitamin B3)3.3 mg, 21 %

Magnesium75 mg, 20 %

Vitamin B60.27 mg, 19 %

Zinc1.8 mg, 18 %

Selenium0.009 mg, 16 %

Vitamin A0.075 mg, 9.4 %

Calcium66 mg, 8.3 %

Vitamin C6 mg, 7.5 %

Pantothenic acid (vitamin B5)0.45 mg, 7.5 %

Riboflavin (vitamin B2)0.09 mg, 6.4 %

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 2.5 % 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

2.5%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, flan (spinach, wholemeal) has the most manganese in this comparison, followed by pilau (vegetable) and red kidney bean curry.

0.4mg

0.3mg

0.1mg

Flan, spinach, wholemeal+0.1 mg

Pilau, vegetable+0.1 mg

Curry, red kidney bean, Punjabi, homemadethis page

Taramasalata−0.2 mg

Curry, beef, reduced fat−0.2 mg

Pie, apple, one crust−0.2 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 318 kcal. Per 100 g the figure is 106 kcal.

Is red kidney bean curry a source of manganese?

It is a source of manganese: 0.3 mg per 100 g, 15 % 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 (0.3 mg, 15 %), potassium (270 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 15-146, Curry, red kidney bean, Punjabi, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: 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: Kidney Bean). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.