Vegetables as ingredient in curry
Vegetables as ingredient in curry has 53 kcal per 100 g, with 1.8 g of protein, 11.7 g of carbs, and 0.2 g of fat.
kcal per 100 g53
- Protein13% of calories
- 1.8 g
- Carbs84% of calories
- 11.7 g
- Fat3% of calories
- 0.2 g
Per portion
| Portion | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|
| 1 fl oz (with ice)23 g | 12 | 0.4 g | 2.7 g | 0 g |
| Default serving248 g | 131 | 4.5 g | 29 g | 0.5 g |
| 1 fl oz (no ice)31 g | 16 | 0.6 g | 3.6 g | 0.1 g |
| 1 fl oz (NFS)31 g | 16 | 0.6 g | 3.6 g | 0.1 g |
Also in 100 g
| Sugars | 3.2 g |
|---|---|
| Fiber | 2.2 g |
| Salt | 0.05 g |
| Vitamin C | 17.1 mg |
| Vitamin B12 | 0 µg |
| Vitamin D | 0 µg |
Values are from USDA FoodData Central, Food and Nutrient Database for Dietary Studies, FDC ID 2710810 (opens usda.gov in a new tab). A food you buy can differ: check its label.