United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  02015, Spices, curry powder
heading Nutrient Unit
Value per 100 g

tsp 2g

tbsp 6.3g
Proximates Water g 8.80 0.18 0.55
Proximates Energy kcal 325 6 20
Proximates Protein g 14.29 0.29 0.90
Proximates Total lipid (fat) g 14.01 0.28 0.88
Proximates Carbohydrate, by difference g 55.83 1.12 3.52
Proximates Fiber, total dietary g 53.2 1.1 3.4
Proximates Sugars, total g 2.76 0.06 0.17
Minerals Calcium, Ca mg 525 10 33
Minerals Iron, Fe mg 19.10 0.38 1.20
Minerals Magnesium, Mg mg 255 5 16
Minerals Phosphorus, P mg 367 7 23
Minerals Potassium, K mg 1170 23 74
Minerals Sodium, Na mg 52 1 3
Minerals Zinc, Zn mg 4.70 0.09 0.30
Vitamins Vitamin C, total ascorbic acid mg 0.7 0.0 0.0
Vitamins Thiamin mg 0.176 0.004 0.011
Vitamins Riboflavin mg 0.200 0.004 0.013
Vitamins Niacin mg 3.260 0.065 0.205
Vitamins Vitamin B-6 mg 0.105 0.002 0.007
Vitamins Folate, DFE µg 56 1 4
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 1 0 0
Vitamins Vitamin A, IU IU 19 0 1
Vitamins Vitamin E (alpha-tocopherol) mg 25.24 0.50 1.59
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 99.8 2.0 6.3
Lipids Fatty acids, total saturated g 1.648 0.033 0.104
Lipids Fatty acids, total monounsaturated g 8.782 0.176 0.553
Lipids Fatty acids, total polyunsaturated g 3.056 0.061 0.193
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0