Calories in Curry sauce
Generic food Soups and Sauces
Curry sauce contains 95 kcal per 100 g. A typical serving of 1 tablespoon (16 g) provides about 15 kcal.
Roughly 74% of its calories come from fat, with 20% from carbohydrates and 6% from protein (estimated with general energy factors).
That is less energy than the typical item in dips, gravies, other sauces on FoodFactly, where the median is 163 kcal per 100 g across 59 foods.
100 g provides 15% of the Daily Value for Vitamin E and 12% of the Daily Value for copper.
The data comes from the USDA Food and Nutrient Database for Dietary Studies (FNDDS), which calculates values from recipes of the ingredients.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 95 kcal | |
| Total fat C | 8.2 g | 11% |
| Saturated fat C | 2.5 g | 12% |
| Cholesterol C | 1 mg | 0.3% |
| Sodium C | 383 mg | 17% |
| Total carbohydrates C | 5 g | 2% |
| Dietary fiber C | 1.4 g | 5% |
| Total sugars C | 3.4 g | |
| Protein C | 1.4 g | 3% |
| Vitamin A C | 21 µg | 2% |
| Vitamin C C | 5.8 mg | 6% |
| Vitamin D C | 0.1 µg | 0.5% |
| Vitamin E C | 2.3 mg | 15% |
| Vitamin K C | 8.3 µg | 7% |
| Thiamin (B1) C | 0.025 mg | 2% |
| Riboflavin (B2) C | 0.069 mg | 5% |
| Niacin (B3) C | 0.86 mg | 5% |
| Vitamin B6 C | 0.084 mg | 5% |
| Folate (B9) C | 9 µg | 2% |
| Vitamin B12 C | 0.03 µg | 1% |
| Choline C | 9.6 mg | 2% |
| Calcium C | 21 mg | 2% |
| Iron C | 0.89 mg | 5% |
| Magnesium C | 15 mg | 4% |
| Phosphorus C | 36 mg | 3% |
| Potassium C | 268 mg | 6% |
| Zinc C | 0.25 mg | 2% |
| Copper C | 0.11 mg | 12% |
| Selenium C | 1.1 µg | 2% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 6%
- Carbohydrates 20%
- Fat 74%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein1.4 gin the lowest quarter of dips, gravies, other sauces (median 3.8 g)
- Fiber1.4 gin the top quarter of dips, gravies, other sauces (median 0.3 g)
- Sugars3.4 gabove the median for dips, gravies, other sauces (median 2 g)
- Fat8.2 gin the lowest quarter of dips, gravies, other sauces (median 13.3 g)
- Saturated fat2.5 gbelow the median for dips, gravies, other sauces (median 3.9 g)
- Sodium383 mgin the lowest quarter of dips, gravies, other sauces (median 541 mg)
- Protein per 100 kcal1.5 gprotein density, useful for comparing foods with different calorie levels
- Water83.7 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 2.7 g |
|---|---|
| Polyunsaturated fat C | 2.4 g |
Individual fatty acids (19)
| EPA (omega-3, 20:5 n-3) C | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) C | 0 g |
| Linoleic acid (omega-6, 18:2) C | 2.2 g |
| SFA 4:0 C | 0.007 g |
| SFA 6:0 C | 0.014 g |
| SFA 8:0 C | 0.12 g |
| SFA 10:0 C | 0.099 g |
| SFA 12:0 C | 0.75 g |
| SFA 14:0 C | 0.32 g |
| SFA 16:0 C | 0.82 g |
| SFA 18:0 C | 0.29 g |
| MUFA 18:1 C | 2.6 g |
| PUFA 18:3 C | 0.27 g |
| PUFA 20:4 C | 0 g |
| MUFA 16:1 C | 0.028 g |
| PUFA 18:4 C | 0 g |
| MUFA 20:1 C | 0.04 g |
| MUFA 22:1 C | 0 g |
| PUFA 22:5 n-3 (DPA) C | 0 g |
Carotenoids (6)
| Beta-carotene C | 207 µg |
|---|---|
| Lycopene C | 11,100 µg |
| Lutein + zeaxanthin C | 19 µg |
| Retinol C | 3 µg |
| Carotene, alpha C | 0 µg |
| Cryptoxanthin, beta C | 2 µg |
Other components (8)
| Water C | 83.7 g |
|---|---|
| Alcohol C | 0 g |
| Caffeine C | 0 mg |
| Theobromine C | 0 mg |
| Folic acid C | 0 µg |
| Folate, food C | 9 µg |
| Vitamin E, added C | 0 mg |
| Vitamin B-12, added C | 0 µg |
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Vodka sauce with tomatoes and cream | 75 | 1.2 g | 3.6 g | 6.6 g |
| Soup, pepperpot | 91 | 3.1 g | 6.8 g | 5.8 g |
| Soup, peanut | 88 | 3.2 g | 8.4 g | 5.3 g |
| Soup, cream of tomato | 70 | 1.2 g | 6.4 g | 4.7 g |
| Soup, pumpkin | 72 | 1.1 g | 6.9 g | 4.7 g |
| Soup, cream of mushroom | 74 | 2.1 g | 5.7 g | 4.8 g |
| Soup, bisque | 75 | 2.3 g | 5.9 g | 4.8 g |
| Soup, cream of vegetable | 78 | 1.4 g | 7.8 g | 4.7 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in curry sauce?
100 g of curry sauce has 95 kcal. 1 tablespoon (16 g): about 15 kcal.
How much protein is in curry sauce?
Curry sauce contains 1.4 g of protein per 100 g (3% of the 50 g Daily Value), or 0.22 g in 1 tablespoon (16 g). About 6% of its calories come from protein. Compared with other dips, gravies, other sauces, that is in the lowest quarter (median 3.8 g).
How many carbs are in curry sauce?
Curry sauce has 5 g of total carbohydrates per 100 g, including 1.4 g of fiber and 3.4 g of sugars.
How much fat is in curry sauce?
Curry sauce contains 8.2 g of fat per 100 g, of which 2.5 g is saturated (12% of the Daily Value).
What vitamins and minerals does curry sauce contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin E (15% DV) and copper (12% DV). The full list is in the vitamins and minerals table above.
How much sodium is in curry sauce?
100 g contains 383 mg of sodium, 17% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: FNDDS (Survey), record dated October 31, 2024. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: FNDDS (Survey), record 2710178. License: CC0 1.0 (U.S. public domain). Source record dated October 31, 2024. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.