Vindaloo curry sauce
Packaged product Soups and Sauces Tesco
Vindaloo curry sauce contains 66 kcal per 100 g.
Roughly 51% of its calories come from carbohydrates, with 41% from fat and 8% 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 117 kcal per 100 g across 25,223 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 | 66 kcal | |
| Total fat L | 2.8 g | 4% |
| Saturated fat L | 0.3 g | 2% |
| Sodium L | 280 mg | 12% |
| Total carbohydrates L | 7.8 g | 3% |
| Dietary fiber L | 2.4 g | 9% |
| Total sugars L | 5.5 g | |
| Added sugars L | 0.63 g | 1% |
| Protein L | 1.3 g | 3% |
% 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 8%
- Carbohydrates 51%
- Fat 41%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein1.3 gbelow the median for soups and sauces (median 2.1 g)
- Fiber2.4 gin the top quarter of soups and sauces (median 1 g)
- Sugars5.5 gabove the median for soups and sauces (median 3.6 g)
- Fat2.8 gbelow the median for soups and sauces (median 2.9 g)
- Saturated fat0.3 gbelow the median for soups and sauces (median 0.8 g)
- Sodium280 mgbelow the median for soups and sauces (median 424 mg)
- Protein per 100 kcal2 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Tesco
- Barcode
- 5059697765766
- Quantity
- 340 g
- Category
- vindaloo-curry-sauce
- Nutri-Score
- B as computed by Open Food Facts
- NOVA group
- 3 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Tomato Purée, Water, Tomato (19%), Fried Onion [Onion, Sunflower Oil], Red Chilli (6%), Demerara Sugar, Garlic Purée, Ginger Purée, Cornflour, Chilli Powder, Coriander, Ground Roast Coriander, Ground Roast Cumin Seed, Rapeseed Oil, Red Wine Vinegar, Salt, Dried Chilli, Acidity Regulator (Lactic Acid), Ground Coriander, Cinnamon, Clove, Black Pepper, Ginger, Cumin Seed, Allspice, Nutmeg, Dill, Fennel, Mace.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: TomatoSugarGarlicRapeseed (canola) oilVinegarSaltCinnamonOnionSunflower oil
Frequently asked questions
How many calories are in Vindaloo curry sauce?
100 g of Vindaloo curry sauce has 66 kcal.
How much protein is in Vindaloo curry sauce?
Vindaloo curry sauce contains 1.3 g of protein per 100 g (3% of the 50 g Daily Value). About 8% of its calories come from protein. Compared with other soups and sauces, that is below the median (median 2.1 g).
How many carbs are in Vindaloo curry sauce?
Vindaloo curry sauce has 7.8 g of total carbohydrates per 100 g, including 2.4 g of fiber and 5.5 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Vindaloo curry sauce?
Vindaloo curry sauce contains 2.8 g of fat per 100 g, of which 0.3 g is saturated (2% of the Daily Value).
How much sodium is in Vindaloo curry sauce?
100 g contains 280 mg of sodium, 12% 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 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 5059697765766. License: ODbL 1.0 (Open Food Facts). Source record dated March 27, 2026. 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.