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Curry, vegetable, retail, with rice

Zuletzt aktualisiert 4 Nov 2026

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Vegetable curry with rice is a prepared dish combining vegetables in a curry sauce with cooked rice. The figures here are calculated from retail vegetable curry and plain ready-cooked rice. It mainly provides carbohydrate, with some fat and protein. Per 100g, it contains 20g carbohydrate, 4.1g fat, 3g protein and 0.44g salt.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. For people watching their salt or energy intake, the amount eaten and the product used are worth noting. Recipes and nutritional content vary between retail products, so packaging may give different values. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

125 kcal

Energy

526 kJ

Fett

4.1g

of which saturates

1.2g

Carbohydrate

20g

of which sugars

1.9g

Ballaststoffe

1.5g

Protein

3g

Salz

0.44g

Wasser

71g

Cholesterin

1.9mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

60µg

Vitamin D

Trace

Vitamin E

1.2mg

Vitamin C

Trace

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.03mg

Niacin (B3)

1.5mg

Vitamin B6

0.08mg

Vitamin B12

Trace

Folate

33µg

Kalzium

30mg

Eisen

0.51mg

Magnesium

14mg

Phosphorus

52mg

Kalium

163mg

Natrium

177mg

Zink

0.3mg

Copper

0.12mg

Selen

4µg

Jod

2µg

Other types of curry

Nahrung

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Curry, beef, retail, reheated, with rice

147 kcal

9.5g

4.6g

1.8g

Curry, chicken, average, retail, reheated with rice

154 kcal

8.5g

5.8g

1.3g

Curry, chick pea dahl and spinach, with vegetable oil, homemade

201 kcal

6.3g

14g

–

Curry, chick pea, whole and tomato, Gujerati, with vegetable oil, homemade

238 kcal

7.7g

15g

–

Curry, chick pea, whole and tomato, Punjabi, with vegetable oil, homemade

112 kcal

5.6g

4.9g

–

Curry, lentil, red/masoor dahl and tomato, with vegetable oil, homemade

113 kcal

4.3g

6.3g

–

Curry, lentil, red/masoor dahl, with vegetable oil, homemade

173 kcal

7.6g

7.9g

–

Curry, pigeon pea dahl, with vegetable oil, homemade

116 kcal

4.6g

5.5g

–

Curry, vegetable, ready meal, without rice, cooked

94 kcal

2.1g

6g

1.8g

Curry, vegetable, with yogurt, UK type, homemade

64 kcal

2.2g

4g

–

Curry, chick pea dahl and spinach, with butter, homemade

182 kcal

6.4g

12g

–

Curry, chick pea, whole and tomato, Gujerati, with butter ghee, homemade

237 kcal

7.7g

14g

–

Curry, chick pea, whole and tomato, Punjabi, with butter, homemade

107 kcal

5.6g

4.3g

–

Curry, egg, with butter, homemade

135 kcal

5.4g

11g

1.4g

Curry, egg, with rapeseed oil, homemade

149 kcal

5.3g

12g

1.4g

Curry, lentil, red/masoor dahl and tomato, with butter, homemade

104 kcal

4.3g

5.3g

–

Curry, lentil, red/masoor dahl and vegetable, UK type, homemade

112 kcal

5.7g

3.8g

–

Curry, lentil, red/masoor dahl, with butter, homemade

161 kcal

7.6g

6.6g

–

Curry, pigeon pea dahl with tomatoes and peanuts, homemade

121 kcal

6.9g

3.3g

–

Curry, pigeon pea dahl, with butter, homemade

108 kcal

4.6g

4.7g

–

About these figures

Values are per 100g of the food as described (Calculated using 54% retail curry (15-619) and 46% plain ready cooked rice (11-884)). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Weiterführende Lektüre und Referenzen

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

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  • 4 Nov 2026 | Neueste Version
  • 3 Nov 2026 | Ursprünglich veröffentlicht