83 %
Vitamin A contributes to the normal function of the immune system, to the maintenance of normal vision and to the maintenance of normal skin.
How many calories are in vegetable curry?
153kcal
in a 300 g serving
51 kcal per 100 g.
Source: UK CoFID 2021, record 15-790. Checked 5 October 2026.
6.3 gFat
3.9 gProtein
3.9 gFibre
83 %Daily vitamin A
What’s in a 300 g serving
More than half of a serving is water. The rest is 21.9 g carbohydrate and 6.3 g fat.
- 6.3 gFat
- 3.9 gProtein
- 21.9 gCarbohydrate
- 3.9 gFibre
- 261 gWater
- 2.7 gMinerals and the rest
Below average for dishes
Vegetable curry is 51 kcal per 100 g. The 603 dishes in this database average 180.
Vegetable curry51
Dishes average180
Low in sugar, almost no salt
Low sugars and very low salt by UK labelling rules, per 100 g.
Sugars, per serving11.7 g
Salt, per serving0.07 g
Vitamins and minerals in vegetable curry
Nothing reaches the “high in” level, but one of the 19 count as a source, led by vitamin A.
Only a trace
- Selenium
None recorded
- Vitamin D
- Vitamin B12
Show all 19 with amounts
Vitamin A0.663 mg, 83 %
Vitamin C27 mg, 34 %
Potassium624 mg, 31 %
Thiamin (vitamin B1)0.3 mg, 27 %
Folate0.045 mg, 23 %
Chloride171 mg, 21 %
Copper0.18 mg, 18 %
Iron2.5 mg, 18 %
Vitamin B60.24 mg, 17 %
Manganese0.3 mg, 15 %
Niacin (vitamin B3)2.1 mg, 13 %
Phosphorus78 mg, 11 %
Magnesium39 mg, 10 %
Pantothenic acid (vitamin B5)0.54 mg, 9 %
Calcium60 mg, 7.5 %
Zinc0.6 mg, 6 %
Riboflavin (vitamin B2)0.06 mg, 4.3 %
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”. A trace is shown as “trace” and never counts.
What vegetable curry doesn’t give you. And where to find it.
No recorded vitamin D or selenium, and only 2 % of the zinc reference intake per 100 g.
Vitamin D
0mgin vegetable curry
Find it inBloater, grilled500 % per 100 g
Selenium
Tracein vegetable curry
Find it inKidney, pig, fried491 % per 100 g
Zinc
2%in vegetable curry, per 100 g
Find it inOysters, raw592 % per 100 g
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.
Vegetable curry against other dishes
Vegetable curry comes second for vitamin A here, just behind bhaji (cabbage and spinach).
0.26mg
0.221mg
0.165mg
0.16mg
0.085mg
0.058mg
Bhaji, cabbage and spinach+0.039 mg
Curry, vegetable, in sweet sauce, UK type, homemadethis page
Sauce, cheese, packet mix, dry−0.056 mg
Curry, egg, with butter−0.061 mg
Potatoes with onions and eggs, fried−0.136 mg
All values per 100 g, from the same dataset. Differences are against vegetable curry.
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Questions about vegetable curry
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of vegetable curry?
A typical portion (300 g, one serving) gives 153 kcal. Per 100 g the figure is 51 kcal.
Is vegetable curry a source of vitamin A?
It is a source of vitamin A: 0.221 mg per 100 g, 28 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.
Are these figures exact for vegetable 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 vegetable curry have most of?
By share of the daily reference intake: vitamin A (0.221 mg, 28 %), vitamin C (9 mg, 11 %) and potassium (208 mg, 10 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-790, Curry, vegetable, in sweet sauce, 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: Rice). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More dishes
From the same group, with calories per 100 g, and the foods with the most vitamin A.
More dishes
- Quiche, Lorraine, wholemeal pastry354 kcal
- Stew, Irish119 kcal
- Bhaji, karela, with vegetable oil103 kcal
- Cornish pasty287 kcal
- Curry, mung bean, whole, Punjabi74 kcal
- Khatiyu192 kcal
- All 603 dishes
Most vitamin A
- Liver and bacon, fried15.8 mg
- Liver and onions, stewed12 mg
- Bhaji, carrot, potato and pea, with butter1.14 mg
- Liver, calf, fried25.2 mg
- Liver, pig, stewed22.6 mg
- Liver, lamb, fried19.7 mg
- Vitamin A guide