Curry, Thai, stir-fry vegetable, takeaway and restaurant

Última actualización 4 Nov 2026

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Thai stir-fry vegetable curry is a cooked vegetable dish, described here as served by takeaways and restaurants. It provides fat, protein, carbohydrate and fibre. Per 100g, it contains 8.2g of fat, including 4g of saturated fat, along with 3.1g of fibre and 1.4g of salt. These figures are based on samples from different establishments, so individual dishes may vary.

Fibre helps support normal bowel function, while protein is needed for the growth and repair of body tissues. The salt and saturated fat content are worth noting for people monitoring their intake, particularly when the curry is eaten alongside other dishes. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient	Per 100g
Energía	101 kcal
Energía	421 kJ
Grasa	8.2g
of which saturates	4g
Carbohydrate	3.3g
of which sugars	1.6g
Fibra	3.1g
Proteína	3.8g
Sal	1.4g
Agua	78g
Colesterol	20mg

Vitamins and minerals per 100g

Nutrient	Per 100g
Vitamin A (retinol equivalent)	89µg
Vitamina D	0µg
Vitamina E	1.5mg
Vitamina C	3mg
Thiamin (B1)	0.02mg
Niacin (B3)	0.7mg
Vitamin B6	0.09mg
Vitamina B12	0µg
Ácido fólico	3µg
Calcio	28mg
Hierro	1.7mg
Magnesio	21mg
Phosphorus	54mg
Potasio	207mg
Sodio	570mg
Zinc	0.4mg
Cobre	0.1mg
Selenio	4µg
Iodine	15µg

Other types of curry

Alimentos	Calories per 100g	Protein per 100g	Fat per 100g	Fibre per 100g
Curry, chicken, Thai green, takeaway and restaurant	119 kcal	8.8g	8.7g	2.6g
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 and vegetable, UK type, homemade	112 kcal	5.7g	3.8g	–
Curry, fish and vegetable, Bangladeshi, homemade	118 kcal	9.1g	8.7g	–
Curry, vegetable, takeaway	105 kcal	2.5g	7.4g	–
Curry, black gram, whole and red kidney bean, homemade	94 kcal	4.5g	5g	–
Curry, cauliflower and potato, homemade	60 kcal	2.6g	2g	2.1g
Curry, chick pea dahl and spinach, with butter, homemade	182 kcal	6.4g	12g	–
Curry, chick pea, whole and potato, homemade	119 kcal	5.9g	5.4g	–
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, courgette and potato, homemade	96 kcal	1.8g	5.9g	–
Curry, egg and potato, homemade	138 kcal	7.5g	9.3g	1.1g
Curry, lentil, red/masoor dahl and mung bean dahl, homemade	116 kcal	4.8g	6.7g	–
Curry, lentil, red/masoor dahl and tomato, Punjabi, homemade	93 kcal	3.2g	5.5g	–
Curry, lentil, red/masoor dahl and tomato, with butter, homemade	104 kcal	4.3g	5.3g	–
Curry, lentil, red/masoor dahl, mung bean dahl and tomato, homemade	92 kcal	4.4g	4.3g	–

About these figures

Values are per 100g of the food as described (10 sub-samples, 2 from different establishments in each of 5 regions). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.

Artículo también disponible en Inglés, Alemán, Español, Francés, Italiano, Portugués, Hindi, Hebreo, Árabe, y Sueco.

4 Nov 2026 | Última versión
3 Nov 2026 | Publicado originalmente

Curry, Thai, stir-fry vegetable, takeaway and restaurant

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