Curry powder
Herbs & spices
- 325kcal
- 14.3 gprotein
- 53.2 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 14.3 g
- Fat 14 g
- Carbohydrate 55.8 g
- Water and other 15.9 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium52 mg · 2% · #97 of 258
- Potassium1,170 mg · 25% · #27 of 256
- Calcium525 mg · 40% · #25 of 258
- Iron19.1 mg · 106% · #15 of 259
- Magnesium255 mg · 61% · #17 of 256
- Zinc4.7 mg · 43% · #16 of 256
- Vitamin C0.7 mg · <1% · #142 of 239
- Folate56 µg · 14% · #65 of 237
- Vitamin A1 µg · <1% · #147 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1700sBritish recipe books used curry powder as an ingredient.United Kingdom of Great Britain and Northern Ireland
- 1800sCookbooks in the United States and Australia included curry powder and instructions for making it.United States of America, Australia
- 1800sBritish traders introduced curry powder to Japan during the Meiji era.Japan
- 1895Henrietta Hervey published instructions for three curry powders.
Used in GlobeCooks dishes from: Africa (1), Asia (1), Europe (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More herbs & spices
Nutrients: USDA FoodData Central (food 170924), public domain. Identity: Wikidata Q1144935. Compiled by GlobeCooks.