119 %
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 curry sauce?
756kcal
in a 300 g serving
252 kcal per 100 g.
Source: UK CoFID 2021, record 15-879. Checked 5 October 2026.
74.1 gFat
3.6 gProtein
4.8 gFibre
119 %Daily vitamin A
What’s in a 300 g serving
More than half of a serving is water. The rest is 74.1 g fat and 19.8 g carbohydrate.
- 74.1 gFat
- 3.6 gProtein
- 19.8 gCarbohydrate
- 4.8 gFibre
- 193 gWater
- 4.5 gMinerals and the rest
Above average for dishes
Curry sauce is 252 kcal per 100 g. The 603 dishes in this database average 180.
Curry sauce252
Dishes average180
High in saturated fat
15.5 g of saturates per 100 g, which is red on a UK traffic-light label (the line is 5 g).
Saturates, per serving46.5 g
Fat, per serving74.1 g
Vitamins and minerals in curry sauce
Two of the 22 recorded reach the “high in” level. Vitamin A leads.
Show all 22 with amounts
Chloride1149 mg, 144 %
Vitamin A0.954 mg, 119 %
Iron4.2 mg, 30 %
Iodine0.042 mg, 28 %
Vitamin B60.36 mg, 26 %
Manganese0.51 mg, 26 %
Potassium456 mg, 23 %
Vitamin E2.3 mg, 19 %
Thiamin (vitamin B1)0.21 mg, 19 %
Vitamin D0.0009 mg, 18 %
Calcium123 mg, 15 %
Phosphorus93 mg, 13 %
Vitamin B120.0003 mg, 12 %
Vitamin C9 mg, 11 %
Magnesium39 mg, 10 %
Folate0.018 mg, 9 %
Vitamin K0.0066 mg, 8.8 %
Riboflavin (vitamin B2)0.12 mg, 8.6 %
Zinc0.6 mg, 6 %
Niacin (vitamin B3)0.9 mg, 5.6 %
Pantothenic acid (vitamin B5)0.24 mg, 4 %
Biotin0.0018 mg, 3.6 %
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.
What curry sauce doesn’t give you. And where to find it.
Only 2 % of the zinc reference intake, 3.8 % of the vitamin C reference intake and 1.2 % of the biotin reference intake per 100 g.
Zinc
2%in curry sauce, per 100 g
Find it inOysters, raw592 % per 100 g
Vitamin C
3.8%in curry sauce, per 100 g
Find it inCherries, West Indian2150 % per 100 g
Biotin
1.2%in curry sauce, per 100 g
Find it inLiver, chicken, fried432 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
Or one scoop of Immufix
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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.
Curry sauce against other dishes
Per 100 g, curry sauce has the most vitamin A of the 6 here, ahead of casserole (vegetable).
0.318mg
0.225mg
0.086mg
0.046mg
0.014mg
0.007mg
Sauce, curry, onion, with butter, homemadethis page
Casserole, vegetable−0.093 mg
Pork chops in mustard and cream−0.232 mg
Pancakes, savoury, wholemeal−0.272 mg
Jam tarts, retail−0.304 mg
Fish fingers, salmon, grilled/baked−0.311 mg
All values per 100 g, from the same dataset. Differences are against curry sauce.
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Questions about curry sauce
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of curry sauce?
A typical portion (300 g, one serving) gives 756 kcal. Per 100 g the figure is 252 kcal.
Is curry sauce high in chloride?
Yes. Sauce, curry, onion, with butter, homemade has 383 mg chloride per 100 g, 48 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does curry sauce have most of?
By share of the daily reference intake: chloride (383 mg, 48 %), vitamin A (0.318 mg, 40 %) and iron (1.4 mg, 10 %) per 100 g.
What counts as a portion of curry sauce?
This page uses 300 g, one serving, the usual UK portion for dishes. Every “per portion” figure is the per-100 g value scaled to that weight.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-879, Sauce, curry, onion, with butter, homemade, published by Public Health England under the Open Government Licence v3.0. 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: Onion). 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
- Crumble, vegetable, with white sauce165 kcal
- Curry, red kidney bean, Punjabi106 kcal
- Lasagne, spinach, wholemeal93 kcal
- Pie, banoffee319 kcal
- Rice and split peas186 kcal
- Tabouleh119 kcal
- All 603 dishes