Curry powder

Curry Powder

Spices, curry powder

16.3%
325 kcal

Energy

19.7%
13.8 g

Fat

11.2%
2.2 g

Saturates

3.1%
2.8 g

Sugar

2.2%
0.1 g

Salt

carbs
57%
fat
30%
protein
13%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 325 (1360 kJ)
16%
from Carbohydrate 233 (974 kJ)
from Fat 124 (520 kJ)
from Protein 51 (212 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 58.2 g
21%
Dietary Fiber 33.2 g
111%
Starch ~
Sugars 2.8 g
Sucrose 620.0 mg
Glucose 1,140.0 mg
Fructose 790.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose 210.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 13.8 g
20%
Saturated Fat 2.2 g
11%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 47.0 mg
Capric Acid 145.0 mg
Lauric Acid 266.0 mg
Tridecylic Acid ~
Myristic Acid 132.0 mg
Pentadecanoic Acid ~
Palmitic Acid 1,282.0 mg
Margaric Acid ~
Stearic Acid 325.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 5.6 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 54.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 4,791.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 164.0 mg
Erucic Acid 517.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 2.6 g
Linoleic Acid 2,120.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 429.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 429.0 mg
Omega-6 Fatty Acids 2,120.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols 72.0 mg
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 12.7 g
25%
Essential Aminos
Histidine ~
Isoleucine ~
Leucine ~
Lysine ~
Methionine ~
Phenylalanine ~
Threonine ~
Tryptophan ~
Valine ~
Non-essential Aminos
Alanine ~
Arginine ~
Aspartic Acid ~
Cystine ~
Glutamic Acid ~
Glycine ~
Proline ~
Serine ~
Tyrosine ~
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 9.5 g
Ash 5.6 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 28.8 mg
Choline 64.2 mg
Vitamin A 986 IU
20%
Vitamin B1 (thiamine) 0.3 mg
17%
Vitamin B2 (riboflavin) 0.3 mg
17%
Vitamin B3 (niacin) 3.5 mg
17%
Vitamin B5 (pantothenic acid) ~
Vitamin B6 (pyridoxine) 1.2 mg
58%
Vitamin B9 (folate) 154 mcg
39%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 11.4 mg
19%
Vitamin D 0 IU
0%
Vitamin E 33 IU
109%
Vitamin K 100 mcg
125%
Minerals % Daily Value
Calcium 478.0 mg
48%
Copper 0.8 mg
41%
Fluoride ~
Iron 29.6 mg
164%
Magnesium 254.0 mg
64%
Manganese 4.3 mg
214%
Phosphorus 349.0 mg
35%
Potassium 1,543.0 mg
44%
Sodium 52.0 mg
2%
Zinc 4.1 mg
27%
Curry Powder

About Curry Powder

Curry powder is a spice mix of widely varying composition based on South Asian cuisine. Curry powder and the contemporary English use of the word curry are Western inventions and do not reflect any specific Indian food, though a similar mixture of spices used in north India is called garam masala. Curry powder is actually closer to the Tamil sambar powder, and the word curry is widely believed to be a corruption of the Tamil word kari, variously meaning something like sauce, cooked vegetables or meat. In the western world, curry powder mixtures tend to have a fairly standardized taste, though a great variety of spice mixtures are used in Indian cuisine. Curry powder was largely popularized during the nineteenth and twentieth centuries through the mass export of the condiment to the western table, throughout Europe and North and South America and through its use in British Army nations. Read More

Curry powder is a spice mix of widely varying composition based on South Asian cuisine. Curry powder and the contemporary English use of the word curry are Western inventions and do not reflect any specific Indian food, though a similar mixture of spices used in north India is called garam masala. Curry powder is actually closer to the Tamil sambar powder, and the word curry is widely believed to be a corruption of the Tamil word kari, variously meaning something like sauce, cooked vegetables or meat. In the western world, curry powder mixtures tend to have a fairly standardized taste, though a great variety of spice mixtures are used in Indian cuisine. Curry powder was largely popularized during the nineteenth and twentieth centuries through the mass export of the condiment to the western table, throughout Europe and North and South America and through its use in British Army nations. Curry powder did not become standardized, as many of the original blends of curry powder were still available throughout the world. The late 1960s and early 1970s saw a growth of Indian-based food consumption in the west and internationally. This led to an increase of Indian restaurants throughout the world. The tradition of keeping special blends of curry powder simply became uneconomical, and curry powder became increasingly standardized outside India. Indian cooks often have readier access to a variety of fresh spices than their foreign counterparts. Some curry cooks will have their own specific mixtures for different recipes. These are often passed down from parent to child.