Keralan butternut squash curry
Packaged product Dairy and Eggs Waitrose
Keralan butternut squash curry contains 118 kcal per 100 g.
Roughly 62% of its calories come from fat, with 28% from carbohydrates and 10% from protein (estimated with general energy factors).
That is less energy than the typical item in dairy and eggs on FoodFactly, where the median is 248 kcal per 100 g across 42,808 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 L | 118 kcal | |
| Total fat L | 7.5 g | 10% |
| Saturated fat L | 4.6 g | 23% |
| Sodium L | 264 mg | 11% |
| Total carbohydrates L | 7.8 g | 3% |
| Dietary fiber L | 4.1 g | 15% |
| Total sugars L | 3.7 g | |
| Added sugars L | 0.002 g | 0% |
| Protein L | 2.7 g | 5% |
% 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 10%
- Carbohydrates 28%
- Fat 62%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein2.7 gin the lowest quarter of dairy and eggs (median 8 g)
- Fiber4.1 gin the top quarter of dairy and eggs (median 0.59 g)
- Sugars3.7 gbelow the median for dairy and eggs (median 3.8 g)
- Fat7.5 gbelow the median for dairy and eggs (median 10.2 g)
- Saturated fat4.6 gabove the median for dairy and eggs (median 4.3 g)
- Sodium264 mgabove the median for dairy and eggs (median 236 mg)
- Protein per 100 kcal2.3 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Waitrose
- Barcode
- 5000169553473
- Category
- Dairy and Eggs
- Packaging
- en:card-sleeve,en:mixed-plastic-film,en:pet-tray
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Water, butternut squash (18%), desiccated coconut, red pepper, diced N tomatoes, diced onions, green lentils, chickpeas, sunflower oil, passata, spinach, modified maize starch, salt, coconut milk, concentrated grape juice, acidity regulators (calcium phosphates, citric acid), brown sugar, emulsifier (sucrose esters of fatty acids), garlic, ginger purée, colour (carotenes), lemon juice from concentrate, coriander, Vitamin D, tamarind paste, chopped green chilli, Vitamin B12, ground turmeric, fenugreek, black onion seeds, curry leaves, chilli powder, coriander powder, cassia, ginger powder, cloves, brown mustard seeds, potato maltodextrin, potato starch, yeast extract, sugar, onion powder, parsnip, dried parsley, lovage extract, lovage, turmeric powder, ground white pepper, garlic powder, mace, ground nutmeg ALLERGY ADVICE: For allergens see ingredients in bold. May contain peanuts, nuts and sesame. For best results oven heat. OVEN COOK FROZEN 50-55 mins GAS 6, 200°C, FAN 180°C Preheat oven. Remove sleeve and pierce film lid. Place on a baking tray in the centre of the oven and heat for 40 minutes. Remove film lid, stir and heat for a further 10-15 minutes. Remove from the oven and stand for 1 minute before serving. Check food is piping hot. Stir before serving. Do not reheat once cooled. All cooking appliances vary. This is a guide only. MICROWAVE FROZEN 17 mins CAT D 800W 16 mins CAT E 900W 15 mins CAT E 1000W Microwave ovens vary: refer to handbook. Remove sleeve and place on a microwaveable plate. Halfway through heating, peel back film lid and stir. Allow to stand for 2 minutes. Stir before serving. During heating, the packaging may become flexible. Leave on a plate/baking tray at all times during the reheating and stirring process. handle carefully to avoid scalding. Packaging will regain strength on standing. TY AS En En Fo of Co Of FIE Pr Sc W Thi RI= e Pr W Br RC
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: OnionChickpeasSunflower oilSaltSugarGarlic
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Keralan butternut squash curry?
100 g of Keralan butternut squash curry has 118 kcal.
How much protein is in Keralan butternut squash curry?
Keralan butternut squash curry contains 2.7 g of protein per 100 g (5% of the 50 g Daily Value). About 10% of its calories come from protein. Compared with other dairy and eggs, that is in the lowest quarter (median 8 g).
How many carbs are in Keralan butternut squash curry?
Keralan butternut squash curry has 7.8 g of total carbohydrates per 100 g, including 4.1 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 Keralan butternut squash curry?
Keralan butternut squash curry contains 7.5 g of fat per 100 g, of which 4.6 g is saturated (23% of the Daily Value).
How much sodium is in Keralan butternut squash curry?
100 g contains 264 mg of sodium, 11% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated March 27, 2026. FoodFactly last checked it on November 7, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 5000169553473. License: ODbL 1.0 (Open Food Facts). Source record dated March 27, 2026. Imported November 7, 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.