Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
| Calories | 301.1 | Total Fat | 1.9 g |
|---|---|
| Saturated Fat | 0.2 g |
| Polyunsaturated Fat | 0.8 g |
| Monounsaturated Fat | 0.4 g |
| Cholesterol | 0.0 mg |
| Sodium | 885.4 mg |
| Potassium | 1,066.9 mg |
| Total Carbohydrate | 63.3 g |
| Dietary Fiber | 11.1 g |
| Sugars | 4.8 g |
| Protein | 9.9 g |
| Vitamin A | 164.5 % | Vitamin B-12 | 0.0 % |
|---|---|
| Vitamin B-6 | 53.4 % |
| Vitamin C | 68.5 % |
| Vitamin D | 0.0 % |
| Vitamin E | 3.4 % |
| Calcium | 9.0 % |
| Copper | 21.4 % |
| Folate | 32.4 % |
| Iron | 19.6 % |
| Magnesium | 20.4 % |
| Manganese | 57.4 % |
| Niacin | 12.7 % |
| Pantothenic Acid | 10.5 % |
| Phosphorus | 22.0 % |
| Riboflavin | 10.2 % |
| Selenium | 6.5 % |
| Thiamin | 15.2 % |
| Zinc | 12.6 % |
*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 Vegetarian Curry
View the full Vegetarian Curry Recipe & Instructions
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 Vegetarian Curry
143 calories of Chickpeas (garbanzo beans), (0.50 cup)
73 calories of Potato, raw, (0.50 medium (2-1/4" to 3-1/4" dia.))
25 calories of Carrots, raw, (1 medium)
16 calories of Pearl Tapioca, (0.03 cup)
14 calories of Red Ripe Tomatoes, (0.38 cup, chopped or sliced)
9 calories of Green Beans (snap), (0.25 cup)
8 calories of Vegetable Broth, (0.50 cup)
3 calories of Garlic, (0.75 cloves)
Calories per serving of Vegetarian Curry
143 calories of Chickpeas (garbanzo beans), (0.50 cup)
73 calories of Potato, raw, (0.50 medium (2-1/4" to 3-1/4" dia.))
25 calories of Carrots, raw, (1 medium)
16 calories of Pearl Tapioca, (0.03 cup)
14 calories of Red Ripe Tomatoes, (0.38 cup, chopped or sliced)
9 calories of Green Beans (snap), (0.25 cup)
8 calories of Vegetable Broth, (0.50 cup)
3 calories of Garlic, (0.75 cloves)
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