Calories in vegetable curry: 60 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.

12 gFat

7.2 gProtein

12.3 gCarbohydrate

9.3 gFibre

251 gWater

7.8 gMinerals and the rest

12 gFat
7.2 gProtein
12.3 gCarbohydrate
9.3 gFibre
251 gWater
7.8 gMinerals and the rest

Below average for dishes

Vegetable curry is 60 kcal per 100 g. The 603 dishes in this database average 180.

Vegetable curry60

Dishes average180

Low in sugar and salt

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

Sugars, per serving6.3 g

Salt, per serving0.41 g

Vitamins and minerals in vegetable curry

Three of the 19 reach the “source of” level, vitamin A first; none reaches “high in”.

82 %

Vitamin A

0.654 mg in a 300 g serving

68th of 470 dishes

Vitamin A contributes to the normal function of the immune system, to the maintenance of normal vision and to the maintenance of normal skin.

Potassium1197 mg60 %

Folate0.111 mg56 %

Calcium354 mg44 %

Iron5.9 mg42 %

Magnesium147 mg39 %

None recorded

Vitamin D
Vitamin B12

Show all 19 with amounts

Vitamin A0.654 mg, 82 %

Potassium1197 mg, 60 %

Folate0.111 mg, 56 %

Calcium354 mg, 44 %

Iron5.9 mg, 42 %

Magnesium147 mg, 39 %

Vitamin C27 mg, 34 %

Vitamin B60.39 mg, 28 %

Thiamin (vitamin B1)0.27 mg, 25 %

Copper0.24 mg, 24 %

Chloride186 mg, 23 %

Niacin (vitamin B3)3.6 mg, 23 %

Phosphorus135 mg, 19 %

Zinc1.8 mg, 18 %

Riboflavin (vitamin B2)0.15 mg, 11 %

Pantothenic acid (vitamin B5)0.54 mg, 9 %

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 or vitamin B12, and only 1.8 % of the selenium 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

Vitamin B12

0mgin vegetable curry

Find it inLiver, ox, raw4400 % per 100 g

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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 (vegetable, Punjabi, with butter).

0.422mg

0.218mg

0.183mg

0.116mg

0.098mg

0.065mg

Bhaji, vegetable, Punjabi, with butter+0.204 mg

Curry, vegetable, West Indian, homemadethis page

Lasagne, spinach, wholemeal−0.035 mg

Bolognese sauce (with meat)−0.102 mg

Aubergine, stuffed with vegetables, cheese topping−0.12 mg

Potatoes, duchesse−0.153 mg

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

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Taken every morning since 1998.

Paula Radcliffe has taken the same formula since she was 24. Customers rate Immufix 4.8 out of 5 from 89 reviews.

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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 180 kcal. Per 100 g the figure is 60 kcal.

Is vegetable curry a source of vitamin A?

It is a source of vitamin A: 0.218 mg per 100 g, 27 % 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 (0.218 mg, 27 %), potassium (399 mg, 20 %) and folate (0.037 mg, 19 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-793, Curry, vegetable, West Indian, 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.