Calories in chick pea curry: 119 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water. The rest is 37.8 g carbohydrate and 17.7 g protein.

16.2 gFat

17.7 gProtein

37.8 gCarbohydrate

7.2 gFibre

217 gWater

4.2 gMinerals and the rest

16.2 gFat
17.7 gProtein
37.8 gCarbohydrate
7.2 gFibre
217 gWater
4.2 gMinerals and the rest

Below average for dishes

Chick pea curry is 119 kcal per 100 g. The 603 dishes in this database average 180.

Chick pea curry119

Dishes average180

Low in sugar, almost no salt

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

Sugars, per serving6.3 g

Salt, per serving0.13 g

Vitamins and minerals in chick pea curry

Nothing reaches the “high in” level, but four of the 20 count as a source, led by folate.

62 %

Folate

0.123 mg in a 300 g serving

42nd of 551 dishes

Folate contributes to the normal function of the immune system, to normal blood formation and to the reduction of tiredness and fatigue.

Manganese1.2 mg62 %

Vitamin B60.75 mg54 %

Copper0.45 mg45 %

Vitamin E4.3 mg36 %

Phosphorus243 mg35 %

Only a trace

Vitamin B12

None recorded

Vitamin D

Show all 20 with amounts

Folate0.123 mg, 62 %

Manganese1.2 mg, 62 %

Vitamin B60.75 mg, 54 %

Copper0.45 mg, 45 %

Vitamin E4.3 mg, 36 %

Phosphorus243 mg, 35 %

Potassium660 mg, 33 %

Niacin (vitamin B3)4.2 mg, 26 %

Iron3.5 mg, 25 %

Thiamin (vitamin B1)0.27 mg, 25 %

Zinc2.4 mg, 24 %

Calcium183 mg, 23 %

Riboflavin (vitamin B2)0.27 mg, 19 %

Magnesium72 mg, 19 %

Chloride126 mg, 16 %

Pantothenic acid (vitamin B5)0.84 mg, 14 %

Selenium0.003 mg, 5.5 %

Vitamin C3 mg, 3.8 %

Vitamin A0.024 mg, 3 %

Vitamin Dnone 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 chick pea curry doesn’t give you. And where to find it.

No recorded vitamin D, and only 1.3 % of the vitamin C reference intake and 1.8 % of the selenium reference intake per 100 g.

Vitamin D

0mgin chick pea curry

Find it inBloater, grilled500 % per 100 g

Vitamin C

1.3%in chick pea curry, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Selenium

1.8%in chick pea curry, per 100 g

Find it inKidney, pig, fried491 % 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.

Chick pea curry against other dishes

Chick pea curry comes second for folate here, just behind cauliflower with onions and chilli pepper.

0.042mg

0.041mg

0.031mg

0.021mg

0.014mg

0.013mg

Cauliflower with onions and chilli pepper+0.001 mg

Curry, chick pea, whole and potato, homemadethis page

Flan, spinach−0.01 mg

Bhaji, cabbage and potato, with butter−0.02 mg

Curry, egg, with butter−0.027 mg

Corned beef hash−0.028 mg

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

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Questions about chick pea curry

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of chick pea curry?

A typical portion (300 g, one serving) gives 357 kcal. Per 100 g the figure is 119 kcal.

Is chick pea curry a source of folate?

It is a source of folate: 0.041 mg per 100 g, 21 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Are these figures exact for chick pea 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 chick pea curry have most of?

By share of the daily reference intake: folate (0.041 mg, 21 %), manganese (0.41 mg, 21 %) and vitamin B6 (0.25 mg, 18 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-745, Curry, chick pea, whole and potato, 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: Pea). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.