Chicken and Vegetable Curry has a average-calorie, average-carb, low-fat and very high-protein content. It is a good source of Iron, Vitamin A, Vitamin B6, Vitamin C, Thiamin, Riboflavin, Niacin and Folate.
The food contains 41.7g of carbs. The carbohydrate profile of the the food reveals it is average in complex carbs and average in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. Its average sugar content puts it in the bottom 20 percentile. This is a good thing for people watching their sugar intake. With 37.7 gms of protein, it is very high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.
However, the low fat content makes it suitable if you're on a low-fat diet plan. It's low MUFA and low PUFA. In terms of Polyunsaturated Fat content it is ranked in the bottom 20% of all food items. It is also ranked in the bottom 20 percentile in terms of its Monounsaturated Fat content, which are considered among "good fats".
It is also rich in Vitamin C, whose benefits include, but are not limited to protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.
It gives a good yield of Iron at 5.08 gms/ serving, and should be included in an Iron rich diet. Iron is essential to help carry oxygen from the lungs to the muscles and other organs, and is especially helpful for pregnant women. It has a high density of Sodium, thus making it unsuitable for a low-sodium diet. It is also high in Magnesium, an essential micronutrient that regulates functioning of muscles and nerves and heart beat. It is also high in Selenium, an important antioxidant especially in combination with Vitamin E. Given that this is also average in Vitamin E, it is qualifies as good food source.
Ideally consumed as a Main Dish.
Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 86, for Chicken and Vegetable Curry, and we advise that this food on a regular basis.
Calories from Protein | 44% | |
Calories from Fat | 8% | |
Calories from Carbs | 49% |
Name | Amount | %DV | Rank | Interpretation |
---|---|---|---|---|
Vitamin A | 4445 IU | 88.9% | ||
Vitamin C | 106.9 mg | 178.1% | ||
Vitamin D | 0 IU | |||
Vitamin E | 2.1 mg | 7.1% | ||
Thiamin | 0.38 mg | 25.3% | ||
Riboflavin | 0.39 mg | 23% | ||
Niacin | 16.1 mg | 80.5% | ||
Vitamin B6 | 1.2 mg | 61.9% | ||
Folate | 119.2 mcg | 29.8% | ||
Vitamin B12 | 0.46 mcg | 7.6% | ||
Pantothenic Acid | 1.9 mg | 19.3% |
Name | Amount | %DV | Rank | Interpretation |
---|---|---|---|---|
Calcium | 126 mg | 12.6% | ||
Iron | 5.1 mg | 28.2% | ||
Magnesium | 110.4 mg | 27.6% | ||
Phosphorus | 457 mg | 45.7% | ||
Potassium | 1 mg | 0% | ||
Sodium | 653.4 mg | 27.2% | ||
Zinc | 2.5 mg | 16.4% | ||
Copper | 0.44 mg | 21.8% | ||
Manganese | 0.82 mg | 41.2% | ||
Selenium | 24.5 mcg | 35% |
Name | Amount | %DV | Rank | Interpretation |
---|---|---|---|---|
Total Carbohydrate | 41.7 g | 13.9% | ||
Dietary Fiber | 14 g | 56% | ||
Sugars | 6.5 g |
Name | Amount | %DV | Rank | Interpretation |
---|---|---|---|---|
Protein | 37.7 g | 75.4% |
Name | Amount | %DV | Rank | Interpretation |
---|---|---|---|---|
Total Fat | 2.9 g | 4.5% | ||
Saturated Fat | 0.6 g | 3% | ||
Monounsaturated Fat | 0.6 g | |||
Polyunsaturated Fat | 0.9 g |
Serving size
Amount Per Serving
Calories 337 Calories from Fat 0
% Daily Value *
Total Fat 2.9 g 4.5%
Saturated Fat 0.6 g 3%
Trans Fat
Cholesterol 69.6 mg 23.2%
Sodium 653.4 mg 27.2%
Total Carbohydrates 41.7 g 13.9%
Dietary Fiber 14 g56%
Sugars 6.5 g
Protein 37.7 g 75.4%
Vitamin A 88.9% Vitamin C 178.1%
Calcium 12.6% Iron 28.2%
*Based on a 2000 Calorie diet
Per Serving | Calories 194
Protein 15.1 g | Carbs 21.5 g | Fat 5.4 g
Per Serving | Calories 307
Protein 23.8 g | Carbs 47.5 g | Fat 2.9 g
Per Serving | Calories 235
Protein 24.5 g | Carbs 33.5 g | Fat 2.8 g
Per Serving | Calories 185
Protein 9 g | Carbs 12.9 g | Fat 11.4 g
Per Serving | Calories 66
Protein 3.9 g | Carbs 9.2 g | Fat 2.1 g
Per Serving | Calories 94
Protein 5.2 g | Carbs 6.6 g | Fat 5.3 g
Per Serving | Calories 143
Protein 13.2 g | Carbs 8.8 g | Fat 5.5 g
Per Serving | Calories 408
Protein 36.7 g | Carbs 42.2 g | Fat 12.1 g