Calories in vegetable curry: 81 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.

13.8 gFat

6.6 gProtein

25.2 gCarbohydrate

5.4 gFibre

240 gWater

8.7 gMinerals and the rest

13.8 gFat
6.6 gProtein
25.2 gCarbohydrate
5.4 gFibre
240 gWater
8.7 gMinerals and the rest

Below average for dishes

Vegetable curry is 81 kcal per 100 g. The 603 dishes in this database average 180.

Vegetable curry81

Dishes average180

Low in sugar, almost no salt

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

Sugars, per serving12 g

Salt, per serving0.2 g

Vitamins and minerals in vegetable curry

Three of the 22 reach the “source of” level, potassium first; none reaches “high in”.

57 %

Potassium

1131 mg in a 300 g serving

71st of 600 dishes

Potassium contributes to normal functioning of the nervous system and to normal muscle function.

Vitamin C36 mg45 %

Vitamin B60.63 mg45 %

Chloride333 mg42 %

Thiamin (vitamin B1)0.45 mg41 %

Vitamin E4.7 mg39 %

None recorded

Vitamin D
Vitamin B12

Show all 22 with amounts

Potassium1131 mg, 57 %

Vitamin C36 mg, 45 %

Vitamin B60.63 mg, 45 %

Chloride333 mg, 42 %

Thiamin (vitamin B1)0.45 mg, 41 %

Vitamin E4.7 mg, 39 %

Folate0.06 mg, 30 %

Manganese0.57 mg, 29 %

Copper0.27 mg, 27 %

Iron3.6 mg, 26 %

Niacin (vitamin B3)3.6 mg, 23 %

Phosphorus126 mg, 18 %

Magnesium66 mg, 18 %

Pantothenic acid (vitamin B5)0.9 mg, 15 %

Vitamin A0.108 mg, 14 %

Calcium93 mg, 12 %

Zinc0.9 mg, 9 %

Riboflavin (vitamin B2)0.12 mg, 8.6 %

Iodine0.009 mg, 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 vegetable curry doesn’t give you. And where to find it.

No recorded vitamin D, and only 1.8 % of the selenium reference intake and 3 % of the zinc reference intake per 100 g.

Vitamin D

0mgin vegetable curry

Find it inBloater, grilled500 % per 100 g

Selenium

1.8%in vegetable curry, per 100 g

Find it inKidney, pig, fried491 % per 100 g

Zinc

3%in vegetable curry, per 100 g

Find it inOysters, raw592 % per 100 g

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0.075 mgSelenium, 136 %

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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

Per 100 g, vegetable curry has the most potassium of the 6 here, ahead of curry (chick pea, UK type).

377mg

290mg

275mg

154mg

117mg

110mg

Curry, vegetable, Islami, homemadethis page

Curry, chick pea, UK type−87 mg

Rice and red kidney beans, brown rice−102 mg

Couscous, plain, cooked−223 mg

Tarts, bakewell, iced, retail−260 mg

Fish balls, steamed−267 mg

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

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Questions about vegetable curry

What the numbers say to the questions people actually search.

How many calories are in a portion of vegetable curry?

A typical portion (300 g, one serving) gives 243 kcal. Per 100 g the figure is 81 kcal.

Is vegetable curry a source of potassium?

It is a source of potassium: 377 mg per 100 g, 19 % 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: potassium (377 mg, 19 %), vitamin C (12 mg, 15 %) and vitamin B6 (0.21 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 15-791, Curry, vegetable, Islami, 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.