1 serving (250 grams) contains 200 calories, 4.0 grams of protein, 7.0 grams of fat, and 30.0 grams of carbohydrates.
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Nutrition Information
Calories |
188.7 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 754.7 mg | 32% | |
| Total Carbohydrates | 28.3 g | 10% | |
| Dietary Fiber | 3.8 g | 13% | |
| Sugars | 4.7 g | ||
| protein | 3.8 g | 7% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 37.7 mg | 2% | |
| Iron | 1.4 mg | 7% | |
| Potassium | 377.4 mg | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Japanese curry with vegetables
Japanese Curry with Vegetables is a flavorful and comforting dish rooted in Japan’s adaptation of Indian curry, infused with local tastes. This mildly spiced curry typically includes a rich, thick sauce made from curry roux combined with onions, carrots, potatoes, and often other vegetables like peppers or eggplant. Served over steamed rice, it offers a satisfying balance of sweetness and savoriness. The inclusion of vegetables provides essential vitamins, minerals, and dietary fiber, making it a nutritious option. However, the dish's caloric content can increase depending on oil use and the type of roux, which may contain butter or sugar. Its versatility allows for adding lean protein like chicken or tofu for enhanced nutritional value. Japanese curry showcases the fusion of global influences and homegrown culinary techniques, making it a beloved staple in Japanese cuisine.
