Food database and calorie counter Source: Generic

1/2 cup

Chicken Curry

Nutrition Facts
Serving Size 1/2 cup
 
Amount Per Serving
Calories from Fat 71
Calories 146
 
% Daily Values*
Total Fat 7.87g 12%
  Saturated Fat 1.602g 8%
  Polyunsaturated Fat 2.225g  
  Monounsaturated Fat 3.352g  
Cholesterol 41mg 14%
Sodium 571mg 24%
Potassium 294mg  
Total Carbohydrate 5.59g 2%
  Dietary Fiber 1.1g 4%
  Sugars 2.44g  
Protein 13.53g  
 
Vitamin A 0% Vitamin C 10%
Calcium 2% Iron 6%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
7%
of RDI*
(146 calories)
7% of RDI
Calorie Breakdown:
 
Carbohydrate (15%)
 
Fat (48%)
 
Protein (37%)
Carbohydrates, 5.59g (15%) Fat, 7.87g (48%) Protein, 13.53g (37%)
* Based on a RDI of 2000 calories

Photos

 

Nutrition summary:

Calories
146
Fat
7.87g
Carbs
5.59g
Protein
13.53g
There are 146 calories in a 1/2 cup of Chicken Curry.
Calorie breakdown: 48% fat, 15% carbs, 37% protein.

Other Common Serving Sizes:

Serving Size Calories
1 oz 35
1 chicken wing with sauce 55
1 chicken drumstick with sauce 84
1 chicken thigh with sauce 97
100 g 124
1/2 chicken breast with sauce 160
1 chicken leg with sauce 180
1 cup 293

Related Types of Curries:

Curry Powder
Beef Curry
Lamb Curry
Curry Sauce (Dry, Dehydrated)
Thai Kitchen Green Curry Paste
  view more curries nutritional info

See Also:

Thai Kitchen Red Curry Chicken
Specialty's Thai Coconut Chicken Curry (Side)
Evol Thai Style Curry Chicken
Discover Cuisine Thai Yellow Curry Chicken & Whole Grain Brown Rice
Polar Puffs & Cakes Chicken Curry Puff
  view more results

Contains these Ingredients:

55 g Chicken meat (broilers or fryers)
6 g Lemon juice
0 g Ginger
19 g Onions
30 g Tomato sauce (canned)
7 g Margarine (regular, 80% fat with salt, stick)
0 g Curry powder
0 g Black pepper
1 g Salt
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Recently Eaten By:

mvonkorff
on 25 October 2014
Rnoull
on 24 October 2014
dipannita84
on 25 October 2014
xia129
on 24 October 2014

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