Food
Vegetables as ingredient nutrition facts
A typical portion of vegetables as ingredient (100 g; 100 g, vegetables as ingredient in curry) has 50 calories and 2g of protein (USDA FoodData Central). USDA lists 3 descriptions of it: per 100 g they range from 50 calories (vegetables as ingredient in soups) to 59 (vegetables as ingredient in stews).
Nutrition Facts
* 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. Protein % DV here is not corrected for protein quality.
USDA values per 100 g for Vegetables as ingredient in curry, scaled to the portion. Check the USDA record.
- Protein per 100 g
- 1.8g
- more than 22% of 8,218 USDA reference foods
- Calories per 100 g
- 53
- more than 15% of reference foods
- Sodium per 100 g
- 20mg
- more than 22% of reference foods
100 g weighs 100 g in USDA's record for Vegetables as ingredient in curry (FDC 2710810).
Where the calories come from: 84% carbohydrate, 3% fat and 13% protein (4 calories a gram of protein or carbohydrate, 9 of fat).
Also rich in
- Vitamin C17 mg in 100 g (100 g), 19% of the Daily Value
- Vitamin A98 µg RAE in 100 g (100 g), 11% of the Daily Value
- Vitamin B60.2 mg in 100 g (100 g), 10% of the Daily Value
Source: USDA FoodData Central (FDC 2710810), every nutrient the record reports; FDA Daily Values, 21 CFR 101.9.
Every form of vegetables as ingredient USDA describes
Vegetables as ingredient in stews has the most calories per 100 g (59); the fewest: Vegetables as ingredient in soups (50)
| USDA description | Calories | Protein | Fat | Sodium |
|---|---|---|---|---|
| Vegetables as ingredient in curry | 53 | 1.8 g | 0.2 g | 20 mg |
| Vegetables as ingredient in soups | 50 | 1.9 g | 0.3 g | 15 mg |
| Vegetables as ingredient in stews | 59 | 1.8 g | 0.3 g | 34 mg |
Every nutrient in this record (65)
The portion is 100 g (100 g); % DV is for that portion.
Energy, macronutrients and sugars (12)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Protein | 1.81 g | 1.81 g | 4% |
| Total lipid (fat) | 0.20 g | 0.20 g | 0% |
| Carbohydrate, by difference | 11.7 g | 11.7 g | 4% |
| Energy | 53.0 kcal | 53.0 kcal | |
| Alcohol, ethyl | 0 g | 0 g | |
| Water | 85.5 g | 85.5 g | |
| Total Sugars | 3.20 g | 3.20 g | |
| Fiber, total dietary | 2.20 g | 2.20 g | 8% |
| Cholesterol | 0 mg | 0 mg | 0% |
| Fatty acids, total saturated | 0.051 g | 0.051 g | 0% |
| Fatty acids, total monounsaturated | 0.017 g | 0.017 g | |
| Fatty acids, total polyunsaturated | 0.064 g | 0.064 g |
Minerals (9)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Calcium, Ca | 21.0 mg | 21.0 mg | 2% |
| Iron, Fe | 0.56 mg | 0.56 mg | 3% |
| Magnesium, Mg | 18.0 mg | 18.0 mg | 4% |
| Phosphorus, P | 46.0 mg | 46.0 mg | 4% |
| Potassium, K | 311 mg | 311 mg | 7% |
| Sodium, Na | 20.0 mg | 20.0 mg | 1% |
| Zinc, Zn | 0.28 mg | 0.28 mg | 3% |
| Copper, Cu | 0.076 mg | 0.076 mg | 8% |
| Selenium, Se | 0.40 µg | 0.40 µg | 1% |
Vitamins (23)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Retinol | 0 µg | 0 µg | |
| Vitamin A, RAE | 98.0 µg | 98.0 µg | 11% |
| Carotene, beta | 994 µg | 994 µg | |
| Carotene, alpha | 368 µg | 368 µg | |
| Vitamin E (alpha-tocopherol) | 0.24 mg | 0.24 mg | 2% |
| Vitamin D (D2 + D3) | 0 µg | 0 µg | 0% |
| Cryptoxanthin, beta | 0 µg | 0 µg | |
| Lycopene | 458 µg | 458 µg | |
| Lutein + zeaxanthin | 225 µg | 225 µg | |
| Vitamin C, total ascorbic acid | 17.1 mg | 17.1 mg | 19% |
| Thiamin | 0.064 mg | 0.064 mg | 5% |
| Riboflavin | 0.053 mg | 0.053 mg | 4% |
| Niacin | 0.82 mg | 0.82 mg | 5% |
| Vitamin B-6 | 0.18 mg | 0.18 mg | 10% |
| Folate, total | 27.0 µg | 27.0 µg | |
| Vitamin B-12 | 0 µg | 0 µg | 0% |
| Choline, total | 14.6 mg | 14.6 mg | 3% |
| Vitamin K (phylloquinone) | 9.00 µg | 9.00 µg | 8% |
| Folic acid | 0 µg | 0 µg | |
| Folate, food | 27.0 µg | 27.0 µg | |
| Folate, DFE | 27.0 µg | 27.0 µg | 7% |
| Vitamin E, added | 0 mg | 0 mg | |
| Vitamin B-12, added | 0 µg | 0 µg |
Fatty acids (19)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| SFA 4:0 | 0 g | 0 g | |
| SFA 6:0 | 0 g | 0 g | |
| SFA 8:0 | 0 g | 0 g | |
| SFA 10:0 | 0.0020 g | 0.0020 g | |
| SFA 12:0 | 0.0010 g | 0.0010 g | |
| SFA 14:0 | 0.0020 g | 0.0020 g | |
| SFA 16:0 | 0.039 g | 0.039 g | |
| SFA 18:0 | 0.0060 g | 0.0060 g | |
| MUFA 18:1 | 0.016 g | 0.016 g | |
| PUFA 18:2 | 0.052 g | 0.052 g | |
| PUFA 18:3 | 0.012 g | 0.012 g | |
| PUFA 20:4 | 0 g | 0 g | |
| PUFA 22:6 n-3 (DHA) | 0 g | 0 g | |
| MUFA 16:1 | 0.0010 g | 0.0010 g | |
| PUFA 18:4 | 0 g | 0 g | |
| MUFA 20:1 | 0 g | 0 g | |
| PUFA 20:5 n-3 (EPA) | 0 g | 0 g | |
| MUFA 22:1 | 0 g | 0 g | |
| PUFA 22:5 n-3 (DPA) | 0 g | 0 g |
Source: USDA FoodData Central, FDC 2710810: every value the record reports, per 100 g as USDA gives it and scaled to the portion; Daily Values: 21 CFR 101.9.
Source: USDA FoodData Central (SR Legacy, Foundation Foods and Survey foods), April 30, 2026 release.
Questions
How many calories are in vegetables as ingredient?
50 in 100 g (100 g) of vegetables as ingredient in curry; 50 to 59 per 100 g across USDA's descriptions.
How much protein is in vegetables as ingredient?
2g in 100 g; 1.8 g per 100 g.
How much sodium is in vegetables as ingredient?
20mg in 100 g; 20 mg per 100 g. Salt added in cooking changes it: USDA lists salted and unsalted forms separately where it measured both.
Sources for this page
- USDA FoodData Central
- the food and product records, April 30, 2026 release. fdc.nal.usda.gov
- FoodData Central documentation
- what each data type is and how branded records are submitted. fdc.nal.usda.gov
- USDA Food and Nutrient Database for Dietary Studies
- the survey foods and their portions. ars.usda.gov
- 21 CFR 101.9, Nutrition labeling of food
- the label format, rounding and Daily Values. ecfr.gov
- FDA, How to Understand and Use the Nutrition Facts Label
- the 5% and 20% Daily Value rule. fda.gov