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Curry, vegetable, in sweet sauce, UK type, homemade

This homemade vegetable curry consists of vegetables in a sweet, UK-style curry sauce. It provides mainly carbohydrate, with some fat and a small amount of protein. Per 100g, it contains 7.3g of carbohydrate, including 3.9g of sugars, and 2.1g of fat. It also provides 221µg of vitamin A, expressed as retinol equivalent.

Vitamin A supports normal vision and immune function. The sugar figure represents total sugars, including those naturally present in the vegetables, rather than added sugar alone. For people monitoring sugar or salt intake, the amounts in homemade curry will vary with the ingredients and sauce used. Full nutrient figures for this recipe are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

51 kcal

Energía

216 kJ

Grasa

2.1g

of which saturates

0.51g

Carbohydrate

7.3g

of which sugars

3.9g

Proteína

1.3g

Sal

0.02g

Agua

87g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

221µg

Vitamina D

0µg

Vitamina C

9mg

Thiamin (B1)

0.1mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.5mg

Vitamin B6

0.08mg

Vitamina B12

0µg

Ácido fólico

15µg

Calcio

20mg

Hierro

0.83mg

Magnesio

13mg

Phosphorus

26mg

Potasio

208mg

Sodio

9mg

Zinc

0.2mg

Cobre

0.06mg

Selenio

Trace

Other types of curry

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Curry, egg, in sweet sauce, UK type, homemade

112 kcal

6.3g

7.3g

–

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

112 kcal

5.7g

3.8g

–

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64 kcal

2.2g

4g

–

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

201 kcal

6.3g

14g

–

Curry, chick pea, UK type, homemade

109 kcal

5.9g

3.5g

–

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, chick pea, whole, Gujerati type, homemade

183 kcal

9.7g

7.6g

–

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, frozen mixed vegetables, homemade

90 kcal

2.5g

6.1g

–

Curry, vegetable, Islami, homemade

81 kcal

2.2g

4.6g

–

Curry, vegetable, Pakistani, homemade

64 kcal

2.3g

2.6g

–

Curry, vegetable, West Indian, homemade

60 kcal

2.4g

4g

–

Curry, fish and vegetable, Bangladeshi, homemade

118 kcal

9.1g

8.7g

–

Curry, almond, homemade

328 kcal

5.7g

33g

–

Curry, bhindi subji, homemade

71 kcal

2.9g

4.6g

7.2g

Curry, black gram, whole and red kidney bean, homemade

94 kcal

4.5g

5g

–

Curry, black gram, whole, Bengali, homemade

76 kcal

4.4g

2.8g

–

About these figures

Values are per 100g of the food as described (Recipe. Vegetables in a basic UK-type curry sauce. Recipe from review of recipe collection). "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.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente