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Nutrition Facts
Servings Per Recipe: 5
Serving Size: 1 serving
Amount Per Serving
  • Calories 95.7
  • Total Fat 3.2 g
  • Saturated Fat 0.4 g
  • Polyunsaturated Fat 0.4 g
  • Monounsaturated Fat 2.0 g
  • Cholesterol 0.0 mg
  • Sodium 189.5 mg
  • Potassium 712.0 mg
  • Total Carbohydrate 16.4 g
  • Dietary Fiber 5.0 g
  • Sugars 4.9 g
  • Protein 3.3 g
  • Vitamin A 54.0 %
  • Vitamin B-12 0.1 %
  • Vitamin B-6 11.7 %
  • Vitamin C 30.0 %
  • Vitamin D 2.0 %
  • Vitamin E 5.6 %
  • Calcium 6.6 %
  • Copper 13.6 %
  • Folate 18.6 %
  • Iron 11.9 %
  • Magnesium 13.9 %
  • Manganese 25.4 %
  • Niacin 9.9 %
  • Pantothenic Acid 6.0 %
  • Phosphorus 9.1 %
  • Riboflavin 10.1 %
  • Selenium 3.3 %
  • Thiamin 9.8 %
  • Zinc 4.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in curried vegetables

View the full curried vegetables Recipe & Instructions
Submitted by: IOPARA

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of curried vegetables

24 calories of Olive Oil, (0.20 tbsp)

24 calories of Eggplant, fresh, (0.20 eggplant, peeled (yield from 1-1/4 lb))

20 calories of Stewed Tomatoes, (0.30 cup)

12 calories of Zucchini, (0.40 cup, sliced)

8 calories of Onions, raw, (0.20 medium (2-1/2" dia))

4 calories of Spinach, fresh, (0.60 cup)

2 calories of Mushrooms, fresh, (0.15 cup, pieces or slices)

2 calories of Garlic, (0.40 cloves)


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