Japanese vegetable curry
Packaged product Soups and Sauces naked kitchen
Japanese vegetable curry contains 67 kcal per 100 g.
Roughly 57% of its calories come from carbohydrates, with 31% from fat and 12% from protein (estimated with general energy factors).
That is more energy than the typical item in soups and sauces on FoodFactly, where the median is 59 kcal per 100 g across 3,287 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 66.7 kcal | |
| Total fat L | 2.1 g | 3% |
| Saturated fat L | 0.3 g | 2% |
| Sodium L | 313 mg | 14% |
| Total carbohydrates L | 8.8 g | 3% |
| Dietary fiber L | 2.4 g | 9% |
| Total sugars L | 3.2 g | |
| Protein L | 1.9 g | 4% |
% 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 12%
- Carbohydrates 57%
- Fat 31%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein1.9 gbelow the median for soups and sauces (median 2.4 g)
- Fiber2.4 gin the top quarter of soups and sauces (median 1 g)
- Sugars3.2 gabove the median for soups and sauces (median 1.7 g)
- Fat2.1 gabove the median for soups and sauces (median 1.8 g)
- Saturated fat0.3 gbelow the median for soups and sauces (median 0.41 g)
- Sodium313 mgbelow the median for soups and sauces (median 314 mg)
- Protein per 100 kcal2.8 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- naked kitchen
- Barcode
- 0405049471352
- Quantity
- 500 g
- Category
- Soups
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 3 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Vegetables (51%) (potato, carrot, onion, butternut, tomato, kumara, capsicum), water, edamame beans (8%) (soy), Japanese curry blend (4.5%) (cornflour, vegetable stock powder, sugar, garlic, yeast extract, salt, garam masala, curry powder, burnt sugar, turmeric, black pepper, fennel, thyme, oregano, chilli, clove), apple, vegetable oil (sunflower and/or canola, sesame), soy sauce, ginger, mushroom.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: ApplePotatoOnionTomatoSugarGarlicYeastSalt
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 0405049471352. License: ODbL 1.0 (Open Food Facts). Source record dated July 8, 2023. Imported November 8, 2026.
Last updated: . Data quality score: 85/100 (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.