1 cup
271 kcal
240 g
Mixed disheshigher variability
Beef curry: calories and nutrition
Beef curry has about 271 calories per USDA reference amount in the cited USDA reference record. Use the portion controls and preparation factors below to interpret the estimate.
What this number means
A portion-aware estimate, not a promise
A USDA reference amount weighing 240 grams has about 271 calories in the cited source record.
Portion explorer
See how portion size changes the estimate
Move the slider to scale the source values. This is a mathematical comparison, not an analysis of your exact plate.
- Calories
- 271 kcal
- Protein
- 18.2 g
- Carbohydrate
- 15.7 g
- Total fat
- 15.8 g
Household measures
Compare listed portions
These values scale the source nutrition by gram weight. Rounding keeps the comparison readable.
At a glance
Nutrient highlights per source serving
The strongest supplied Daily Value signals, shown without extrapolating missing values.
Sodium
861.6 mg≈ 38% Daily ValueProtein
18.2 g≈ 36% Daily ValueVitamin C
21.4 mg≈ 24% Daily ValueSource-serving signals
What stands out in this record
These observations are calculated from the cited USDA reference amount. They describe the database serving, not a measurement or recommendation for your plate.
- The representative USDA portion supplies 18.2 g protein, about 36% of the Daily Value used on U.S. labels.
- The representative USDA portion supplies 3.4 g dietary fiber, about 12% of the Daily Value used on U.S. labels.
- The representative USDA portion contains 862 mg sodium, about 38% of the Daily Value used on U.S. labels.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 240 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 271 kcal 113 kcal | — |
| Protein | 18.2 g 7.6 g | 36% |
| Carbohydrate | 15.7 g 6.5 g | — |
| Total fat | 15.8 g 6.6 g | — |
| Dietary fiber | 3.4 g 1.4 g | — |
| Sugars | 6.1 g 2.6 g | — |
| Sodium | 861.6 mg 359 mg | 38% |
| Saturated fat | 4.3 g 1.8 g | — |
| Monounsaturated Fat | 6.2 g 2.6 g | — |
| Polyunsaturated Fat | 4.3 g 1.8 g | — |
| Cholesterol | 48 mg 20 mg | — |
| Potassium | 691.2 mg 288 mg | — |
| Calcium | 48 mg 20 mg | — |
| Iron | 2.8 mg 1.2 mg | — |
| Magnesium | 40.8 mg 17 mg | — |
| Vitamin C | 21.4 mg 8.9 mg | 24% |
| Vitamin D | 0 µg 0 µg | — |
| Vitamin A | 112.8 µg 47 µg | — |
| Caffeine | 0 mg 0 mg | — |
| Alcohol | 0 g 0 g | — |
| Water | 186.7 g 77.8 g | — |
Daily Values appear only when they are supplied by the reviewed data record. Individual needs differ.
Inside the source record
Source formulation behind this USDA record
USDA links this survey-food entry to 5 source inputs used to calculate the reference nutrition. Publishing those inputs makes the record easier to inspect and helps explain why two similarly named foods can have different values.
How to read this
5 listed components
The largest listed inputs by source weight are Curry sauce, Vegetables as ingredient in curry, Beef, chuck for stew, separable lean and fat, all grades, cooked, braised. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
102.5 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Curry sauceUSDA ingredient 81312100 | 40 GM | 40 g | 39% |
| 2 | Vegetables as ingredient in curryUSDA ingredient 99997810 | 40 GM | 40 g | 39% |
| 3 | Beef, chuck for stew, separable lean and fat, all grades, cooked, braisedUSDA ingredient 23090 | 20 GM | 20 g | 19.5% |
| 4 | Vegetable oil, NFSUSDA ingredient 82101000 | 2 GM | 2 g | 2% |
| 5 | Salt, tableUSDA ingredient 2047 | 0.5 GM | 0.5 g | 0.5% |
What changes the estimate most?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with amount served, recipe and ingredient ratios, added cooking fat, sauces and toppings.
Food estimates can be sensitive to portion weight, preparation, ingredient ratios, and additions that are difficult to judge from appearance alone.
- 01
amount served
- 02
recipe and ingredient ratios
- 03
added cooking fat
- 04
sauces and toppings
How we estimated this
Traceable back to the source record
This profile uses FoodData Central Survey Foods (FNDDS). It reports the source serving, calculates the 100-gram comparison from the same record, and scales household portions by their listed gram weights.
About the serving label: USDA describes the underlying portion as “Typical reported amount.” We display it as “USDA reference amount” to make clear that it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published 2024-10-31
FoodData Central ID: 2706388
FNDDS food code: 27116100
It does not reconstruct every possible recipe or infer your plate’s weight. Preparation and recipe differences belong in the uncertainty explanation, not hidden decimal places.
Source release 2024-10-31. Read the full nutrition methodology.