Vegetables as ingredient in stews vs. Gravy, for use with vegetables vs. Vegetables as ingredient in curry

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.

Vegetables as ingredient in curry has the most protein of the foods compared, at 1.8 g per 100g.

Nutrient	Vegetables as ingredient in stews	Gravy, for use with vegetables	Vegetables as ingredient in curry
Protein	1.8 G	0.31 G	1.8 G
Total lipid (fat)	0.3 G	1.1 G	0.2 G
Carbohydrate, by difference	12.7 G	11.2 G	11.7 G
Energy	59 KCAL	57 KCAL	53 KCAL
Total Sugars	3.2 G	0.12 G	3.2 G
Fiber, total dietary	2.6 G	0.1 G	2.2 G
Calcium, Ca	21 MG	7 MG	21 MG
Iron, Fe	0.46 MG	0.08 MG	0.56 MG
Potassium, K	325 MG	18 MG	311 MG
Sodium, Na	34 MG	932 MG	20 MG
Cholesterol	0 MG	2 MG	0 MG
Fatty acids, total saturated	0.04 G	0.26 G	0.05 G

Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.