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Calories in Curries

The favorite choice for the term "Curries" is 1/2 chicken breast with sauce of Chicken Curry which has about 160 calories. Calorie and nutritional information for a variety of types and serving sizes of Curries is shown below.

View other nutritional values (such as Carbs or Fats) using the filter below:

Popular Types of Curry

Fat(g) Carbs(g) Prot(g)
Calories

Chicken Curry

1/2 chicken breast with sauce 8.60 6.11 14.80 160
1 chicken thigh with sauce 5.20 3.70 8.95 97
1 chicken leg with sauce 9.67 6.87 16.63 180
1 chicken drumstick with sauce 4.54 3.22 7.80 84
1 chicken wing with sauce 2.93 2.09 5.05 55
1/2 cup 7.87 5.59 13.53 146
1 cup 15.74 11.19 27.07 293
1 oz 1.89 1.34 3.25 35

Beef Curry

1/2 cup 15.29 6.84 13.79 217
1 cup 30.59 13.69 27.59 434
1 oz 3.67 1.64 3.31 52

Lamb Curry

1/2 cup 6.91 1.85 14.11 129
1 cup 13.83 3.71 28.23 257
1 oz 1.66 0.45 3.39 31

Common Serving Sizes of Curry Powder

Fat(g) Carbs(g) Prot(g)
Calories
1/2 tsp 0.14 0.58 0.13 3
1 tsp 0.28 1.16 0.25 6
1 tbsp 0.87 3.66 0.80 20
1 oz 3.92 16.49 3.59 92

Other Common Suggestions

Fat(g) Carbs(g) Prot(g)
Calories
1 packet dry Curry Sauce 8.08 17.72 3.28 149
1 tbsp Green Curry Paste - 3.00 - 10
1 tbsp Red Curry Paste - 4.00 - 25
1/4 cup Thai Red Curry Sauce 6.00 7.00 1.00 80
1/3 cup Curry Simmer Sauce 3.00 11.00 2.00 70
1/2 cup Tikka Masala Curry Sauce 8.00 12.00 1.00 120

Foods related to Curries:

Brown Rice White Rice Rice Sauces

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Nutrition Facts
Serving Size 1/2 chicken breast with sauce
Amount Per Serving
Calories
160
 
% Daily Values*
Total Fat
8.6g
13%
Saturated Fat
1.752g
9%
Trans Fat
-
Polyunsaturated Fat
2.433g
Monounsaturated Fat
3.665g
Cholesterol
45mg
15%
Sodium
624mg
26%
Total Carbohydrate
6.11g
2%
Dietary Fiber
1.2g
5%
Sugars
2.67g
Protein
14.8g
Vitamin D
-
Calcium
22mg
2%
Iron
1.21mg
7%
Potassium
321mg
9%
Vitamin A
420IU
8%
Vitamin C
6.6mg
11%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

     
 

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