Calories in Vegetable curry
Generic food Vegetables
Vegetable curry contains 86 kcal per 100 g. A typical serving of 1 cup (240 g) provides about 206 kcal.
Roughly 53% of its calories come from fat, with 40% from carbohydrates and 7% from protein (estimated with general energy factors).
That is close to the median for vegetable dishes on FoodFactly (93 kcal per 100 g).
100 g provides 14% of the Daily Value for Vitamin C.
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 | 86 kcal | |
| Total fat C | 5.3 g | 7% |
| Saturated fat C | 1.3 g | 6% |
| Cholesterol C | 0 mg | 0% |
| Sodium C | 388 mg | 17% |
| Total carbohydrates C | 8.8 g | 3% |
| Dietary fiber C | 1.8 g | 6% |
| Total sugars C | 3.2 g | |
| Protein C | 1.6 g | 3% |
| Vitamin A C | 66 µg | 7% |
| Vitamin C C | 12.3 mg | 14% |
| Vitamin D C | 0 µg | 0% |
| Vitamin E C | 1.4 mg | 9% |
| Vitamin K C | 10.4 µg | 9% |
| Thiamin (B1) C | 0.047 mg | 4% |
| Riboflavin (B2) C | 0.058 mg | 4% |
| Niacin (B3) C | 0.82 mg | 5% |
| Vitamin B6 C | 0.14 mg | 8% |
| Folate (B9) C | 19 µg | 5% |
| Vitamin B12 C | 0.01 µg | 0.4% |
| Choline C | 12.3 mg | 2% |
| Calcium C | 21 mg | 2% |
| Iron C | 0.68 mg | 4% |
| Magnesium C | 16 mg | 4% |
| Phosphorus C | 41 mg | 3% |
| Potassium C | 286 mg | 6% |
| Zinc C | 0.26 mg | 2% |
| Copper C | 0.088 mg | 10% |
| Selenium C | 0.6 µg | 1% |
% 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 7%
- Carbohydrates 40%
- Fat 53%
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
- Protein1.6 gin the lowest quarter of vegetable dishes (median 4.1 g)
- Fiber1.8 gabove the median for vegetable dishes (median 1.5 g)
- Sugars3.2 gin the top quarter of vegetable dishes (median 2.1 g)
- Fat5.3 gabove the median for vegetable dishes (median 4.7 g)
- Saturated fat1.3 gbelow the median for vegetable dishes (median 1.6 g)
- Sodium388 mgin the top quarter of vegetable dishes (median 232 mg)
- Protein per 100 kcal1.9 gprotein density, useful for comparing foods with different calorie levels
- Water82.6 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 1.9 g |
|---|---|
| Polyunsaturated fat C | 1.7 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 | 1.5 g |
| SFA 4:0 C | 0.003 g |
| SFA 6:0 C | 0.005 g |
| SFA 8:0 C | 0.047 g |
| SFA 10:0 C | 0.04 g |
| SFA 12:0 C | 0.29 g |
| SFA 14:0 C | 0.13 g |
| SFA 16:0 C | 0.53 g |
| SFA 18:0 C | 0.17 g |
| MUFA 18:1 C | 1.8 g |
| PUFA 18:3 C | 0.2 g |
| PUFA 20:4 C | 0 g |
| MUFA 16:1 C | 0.018 g |
| PUFA 18:4 C | 0 g |
| MUFA 20:1 C | 0.029 g |
| MUFA 22:1 C | 0 g |
| PUFA 22:5 n-3 (DPA) C | 0 g |
Carotenoids (6)
| Beta-carotene C | 662 µg |
|---|---|
| Lycopene C | 4,600 µg |
| Lutein + zeaxanthin C | 139 µg |
| Retinol C | 1 µg |
| Carotene, alpha C | 215 µg |
| Cryptoxanthin, beta C | 1 µg |
Other components (8)
| Water C | 82.6 g |
|---|---|
| Alcohol C | 0 g |
| Caffeine C | 0 mg |
| Theobromine C | 0 mg |
| Folic acid C | 0 µg |
| Folate, food C | 19 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 |
|---|---|---|---|---|
| Ratatouille | 67 | 1.1 g | 5.8 g | 4.7 g |
| Squash, summer, casserole with tomato and cheese | 85 | 3.5 g | 8.9 g | 4.3 g |
| Squash, summer, casserole, with cheese sauce | 92 | 3.7 g | 9.3 g | 4.7 g |
| Potato, mashed, ready-to-heat, with gravy | 94 | 1.7 g | 11.7 g | 4.5 g |
| Potatoes, mashed, ready-to-eat | 106 | 2 g | 13.3 g | 5 g |
| Potato, mashed, ready-to-heat | 106 | 2 g | 13.3 g | 5 g |
| Potato, mashed, ready-to-heat, NFS | 106 | 2 g | 13.3 g | 5 g |
| Spinach, creamed | 90 | 2.4 g | 6.1 g | 6.1 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in vegetable curry?
100 g of vegetable curry has 86 kcal. 1 cup (240 g): about 206 kcal.
How much protein is in vegetable curry?
Vegetable curry contains 1.6 g of protein per 100 g (3% of the 50 g Daily Value), or 3.8 g in 1 cup (240 g). About 7% of its calories come from protein. Compared with other vegetable dishes, that is in the lowest quarter (median 4.1 g).
How many carbs are in vegetable curry?
Vegetable curry has 8.8 g of total carbohydrates per 100 g, including 1.8 g of fiber and 3.2 g of sugars.
How much fat is in vegetable curry?
Vegetable curry contains 5.3 g of fat per 100 g, of which 1.3 g is saturated (6% of the Daily Value).
What vitamins and minerals does vegetable curry contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin C (14% DV). The full list is in the vitamins and minerals table above.
How much sodium is in vegetable curry?
100 g contains 388 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 2710067. 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.