Vermont Curry
Packaged product Soups and Sauces House Vermont
Vermont Curry contains 526 kcal per 100 g. A serving, 19 g (19 g) provides about 100 kcal.
Roughly 64% of its calories come from fat, with 32% from carbohydrates and 4% 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 136 kcal per 100 g across 1,677 products.
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 | 526 kcal | |
| Total fat L | 36.8 g | 47% |
| Saturated fat L | 21.1 g | 105% |
| Sodium L | 4,579 mg | 199% |
| Total carbohydrates L | 42.1 g | 15% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 15.8 g | |
| Added sugars L | 1.6 g | 3% |
| Protein L | 5.3 g | 11% |
% 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 4%
- Carbohydrates 32%
- Fat 64%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein5.3 gin the top quarter of soups and sauces (median 1.3 g)
- Fiber0 gin the lowest quarter of soups and sauces (median 0.64 g)
- Sugars15.8 gin the top quarter of soups and sauces (median 5.4 g)
- Fat36.8 gin the top quarter of soups and sauces (median 4.2 g)
- Saturated fat21.1 gin the top quarter of soups and sauces (median 0.8 g)
- Sodium4,579 mgin the top quarter of soups and sauces (median 600 mg)
- Protein per 100 kcal1 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- House Vermont
- Barcode
- 0077377862067
- Quantity
- 12 servings / 230g
- Label serving
- 19 g
- Category
- Sauces
- Nutri-Score
- E as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Vegetable oil (palm oil, canola oil, soy lecithin), Wheat flour, Sugars (sugar, honey, banana paste, apple paste, glucose), Salt, Corn starch, Curry powder, Caramel colour, Monosodium glutamate, Defatted soybean, Cheese product (dextrin, enzyme modified cheese, yeast extract, corn starch, salt), Yeast extract, Roasted onion powder, Soy lecithin, Brown roux (palm oil, skim milk powder, wheat flour, sugar [dextrose anhydrous glucose]), Tomato seasoning, Sucrose fatty acid esters, Glycerin fatty acid esters, Cocoa powder, Tomato powder, Buttermilk powder, Cheese, Citric acid, Whole milk powder, Garlic powder, Spices, Whey powder, Onion seasoning, Natural and artificial flavours, Protein hydrolysate (soy protein hydrolysate, dextrin, monosodium glutamate), Onion extract (onion extract, yeast extract), Disodium inosinate, Paprika colour. CONTAINS: Soy, Wheat, Milk.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourSugarSaltYeastOnionTomatoGarlic
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|---|---|---|---|---|
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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 Vermont Curry?
100 g of Vermont Curry has 526 kcal. Serving, 19 g (19 g): about 100 kcal.
How much protein is in Vermont Curry?
Vermont Curry contains 5.3 g of protein per 100 g (11% of the 50 g Daily Value), or 1 g in serving, 19 g (19 g). About 4% of its calories come from protein. Compared with other soups and sauces, that is among the highest quarter (median 1.3 g).
How many carbs are in Vermont Curry?
Vermont Curry has 42.1 g of total carbohydrates per 100 g, including 0 g of fiber and 15.8 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Vermont Curry?
Vermont Curry contains 36.8 g of fat per 100 g, of which 21.1 g is saturated (105% of the Daily Value).
How much sodium is in Vermont Curry?
100 g contains 4,579 mg of sodium, 199% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated April 1, 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 0077377862067. License: ODbL 1.0 (Open Food Facts). Source record dated April 1, 2026. Imported November 8, 2026.
Last updated: . Data quality score: 90/100 (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.