Vegetable curry
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Nutrition Facts
Serving size1 cup (240 g)
Amount per serving
Calories
% Daily Value*
Total Fat 13 g16%
Saturated Fat 3 g15%
Trans Fat —
Cholesterol 0 mg0%
Sodium 931 mg40%
Total Carbohydrate 21 g8%
Dietary Fiber 4.3 g15%
Total Sugars 7.6 g
Protein 3.8 g
Vitamin D 0 mcg0%
Calcium 50 mg4%
Iron 1.6 mg9%
Potassium 686 mg15%
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. “—” = no data.
All nutrients
Per 1 cup (240 g).
| Nutrient | Amount | % DV | Per 100 g | |
|---|---|---|---|---|
| Calories & macronutrients | ||||
| Calories | 206 kcal | 86 kcal | ||
| Protein | 3.8 g | 8% | 1.6 g | |
| Carbohydrate | 21 g | 8% | 8.8 g | |
| Fiber | 4.3 g | 15% | 1.8 g | |
| Total sugars | 7.6 g | 3.2 g | ||
| Total fat | 13 g | 16% | 5.3 g | |
| Saturated fat | 3 g | 15% | 1.3 g | |
| Monounsaturated fat | 4.5 g | 1.9 g | ||
| Polyunsaturated fat | 4.2 g | 1.7 g | ||
| Trans fat | — | — | — | |
| Cholesterol | 0 mg | 0% | 0 mg | |
| Vitamins | ||||
| Vitamin A (RAE) | 158 mcg | 18% | 66 mcg | |
| Vitamin C | 30 mg | 33% | 12 mg | |
| Vitamin D | 0 mcg | 0% | 0 mcg | |
| Vitamin E | 3.4 mg | 23% | 1.4 mg | |
| Vitamin K | 25 mcg | 21% | 10 mcg | |
| Thiamin (B1) | 0.11 mg | 9% | 0.05 mg | |
| Riboflavin (B2) | 0.14 mg | 11% | 0.06 mg | |
| Niacin (B3) | 2 mg | 12% | 0.82 mg | |
| Vitamin B6 | 0.33 mg | 19% | 0.14 mg | |
| Folate (DFE) | 46 mcg | 11% | 19 mcg | |
| Vitamin B12 | 0.02 mcg | 1% | 0.01 mcg | |
| Pantothenic acid (B5) | — | — | — | |
| Choline | 30 mg | 5% | 12 mg | |
| Minerals | ||||
| Calcium | 50 mg | 4% | 21 mg | |
| Iron | 1.6 mg | 9% | 0.68 mg | |
| Magnesium | 38 mg | 9% | 16 mg | |
| Phosphorus | 98 mg | 8% | 41 mg | |
| Potassium | 686 mg | 15% | 286 mg | |
| Sodium | 931 mg | 40% | 388 mg | |
| Zinc | 0.62 mg | 6% | 0.26 mg | |
| Copper | 0.21 mg | 23% | 0.09 mg | |
| Manganese | — | — | — | |
| Selenium | 1.4 mcg | 3% | 0.6 mcg | |
| Other | ||||
| Omega-3 ALA | 0.47 g | 30% | 0.2 g | |
| Omega-3 EPA | 0 g | 0 g | ||
| Omega-3 DHA | 0 g | 0 g | ||
| Water | 198 g | 83 g | ||
| Alcohol | 0 g | 0 g | ||
| Caffeine | 0 mg | 0 mg | ||
% DV = share of the FDA Daily Value for adults (a 2,000-calorie reference diet; adequate intake where no Daily Value exists). “—” means USDA has no measurement for this nutrient, which is not the same as zero.
Contaminants
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- Vegetable curry with rice 206 kcal per 1 cupRich in Folate
- Squashsummer, casserole with tomato and cheese93 kcal per 1 typical portionRich in Vitamin C
- Stuffed tomatowith rice, meatless115 kcal per 1 tomato with fillingRich in Vitamin C
- Green bean casserole 64 kcal per 1 typical portionRich in Vitamin K
Where this data comes from
Foods and mixed dishes as eaten in the US, used for national dietary surveys.
- Dataset
- USDA FoodData Central, Food and Nutrient Database for Dietary Studies (FNDDS)
- Published
- October 28, 2022
- Release used
- FoodData Central Survey Foods (FNDDS 2021-2023) 2024-10-31
Values are per 100 g of edible portion, scaled to the serving you choose. USDA data is public domain. For general information, not medical advice.