Curry Sauce
Packaged product Soups and Sauces Patak's
Curry Sauce contains 55 kcal per 100 g. A serving, 1 serving, 112.5 g (113 g) provides about 62 kcal.
Roughly 52% of its calories come from carbohydrates, with 39% from fat and 9% from protein (estimated with general energy factors).
That is less energy than the typical item in soups and sauces on FoodFactly, where the median is 82 kcal per 100 g across 97 products.
100 g provides 15% of the Daily Value for chloride, 14% of the Daily Value for manganese and 10% of the Daily Value for Vitamin C.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 55 kcal | |
| Total fat L | 2.2 g | 3% |
| Saturated fat L | 0.2 g | 1% |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 232 mg | 10% |
| Total carbohydrates L | 6.7 g | 2% |
| Dietary fiber L | 1.3 g | 5% |
| Total sugars L | 3.7 g | |
| Added sugars L | 0.55 g | 1% |
| Protein L | 1.2 g | 2% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 9.1 mg | 10% |
| Vitamin D L | 0.004 µg | 0% |
| Vitamin E L | 1 mg | 7% |
| Thiamin (B1) L | 0.029 mg | 2% |
| Riboflavin (B2) L | 0.016 mg | 1% |
| Niacin (B3) L | 0.24 mg | 2% |
| Pantothenic acid (B5) L | 0.11 mg | 2% |
| Vitamin B6 L | 0.085 mg | 5% |
| Folate (B9) L | 12.9 µg | 3% |
| Vitamin B12 L | 0 µg | 0% |
| Calcium L | 22.4 mg | 2% |
| Iron L | 0.8 mg | 4% |
| Magnesium L | 11.7 mg | 3% |
| Phosphorus L | 23.2 mg | 2% |
| Potassium L | 154 mg | 3% |
| Zinc L | 0.13 mg | 1% |
| Copper L | 0.045 mg | 5% |
| Manganese L | 0.31 mg | 14% |
| Selenium L | 1.8 µg | 3% |
| Iodine L | 11.3 µg | 8% |
| Chloride L | 349 mg | 15% |
% 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 9%
- Carbohydrates 52%
- Fat 39%
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
- Protein1.2 gbelow the median for soups and sauces (median 1.5 g)
- Fiber1.3 gbelow the median for soups and sauces (median 1.4 g)
- Sugars3.7 gbelow the median for soups and sauces (median 5 g)
- Fat2.2 gbelow the median for soups and sauces (median 3.3 g)
- Saturated fat0.2 gbelow the median for soups and sauces (median 0.3 g)
- Sodium232 mgin the lowest quarter of soups and sauces (median 364 mg)
- Protein per 100 kcal2.2 gprotein density, useful for comparing foods with different calorie levels
- Water34.5 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat L | 1.2 g |
|---|---|
| Polyunsaturated fat L | 0.58 g |
Sugars and starch (1)
| Starch L | 1.9 g |
|---|
Individual fatty acids (4)
| EPA (omega-3, 20:5 n-3) L | 0.001 g |
|---|---|
| DHA (omega-3, 22:6 n-3) L | 0.001 g |
| ALA (omega-3, 18:3 n-3) L | 0.15 g |
| Linoleic acid (omega-6, 18:2) L | 0.42 g |
Carotenoids (1)
| Beta-carotene L | 128 µg |
|---|
Other components (2)
| Water L | 34.5 g |
|---|---|
| Alcohol L | 0 g |
Product details
- Brand
- Patak's
- Barcode
- 5011308505130
- Quantity
- 450 g
- Label serving
- 1 serving (112.5 g)
- Category
- Cooking Sauces
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
water, tomato (14%), red pepper (5%), concentrated tomato purée (3.5%), spices (coriander, cumin, spices, green cardamom), dried onion, modified maize starch, ginger nutrition typical vales energy fat of which s purée, garlic purée, rapeseed oil, sugar, salt, carbo acid (citric acid), cumin seed, dried coriander leaf, dried fenugreek leaf. rinse | lid on allergy advice: anuts and nuts. of which s protein salt
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: TomatoOnionGarlicRapeseed (canola) oilSugarSalt
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Tomato & calabrian chilli sauce Tesco | 55 | 2.2 g | 8.7 g | 0.8 g |
| mild chilli cooking sauce Asda | 54 | 1.8 g | 10 g | 0.5 g |
| Bolognese origional Lloyd Grossman | 54 | 1.2 g | 6.9 g | 2.1 g |
| Arrabbiata pasta sauce filippo berio | 57 | 1.1 g | 5 g | 3.4 g |
| Panzani sauce tomate cuisinee nat 650g f12 Panzani | 58 | 1.5 g | 7.9 g | 2 g |
| Jalfrezi curry sauce Bay’s Kitchen | 51 | 1.2 g | 5.8 g | 3 g |
| Arrabbiata Barilla | 60 | 1.4 g | 5.5 g | 3.1 g |
| Pz sce tom cuis nat 425g f12 Panzani | 50 | 1.2 g | 6.3 g | 2 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 55 kcal. Serving, 1 serving, 112.5 g (113 g): about 62 kcal.
How much protein is in Curry Sauce?
Curry Sauce contains 1.2 g of protein per 100 g (2% of the 50 g Daily Value), or 1.4 g in serving, 1 serving, 112.5 g (113 g). About 9% of its calories come from protein. Compared with other soups and sauces, that is below the median (median 1.5 g).
How many carbs are in Curry Sauce?
Curry Sauce has 6.7 g of total carbohydrates per 100 g, including 1.3 g of fiber and 3.7 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Curry Sauce?
Curry Sauce contains 2.2 g of fat per 100 g, of which 0.2 g is saturated (1% 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 chloride (15% DV), manganese (14% DV) and Vitamin C (10% DV). The full list is in the vitamins and minerals table above.
How much sodium is in Curry Sauce?
100 g contains 232 mg of sodium, 10% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated September 12, 2026. FoodFactly last checked it on November 8, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 5011308505130. License: ODbL 1.0 (Open Food Facts). Source record dated September 12, 2026. Imported November 8, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.