1 serving (150 grams) contains 200 calories, 5.0 grams of protein, 8.0 grams of fat, and 25.0 grams of carbohydrates.
Calories |
315.5 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 473.2 mg | 20% | |
| Total Carbohydrates | 39.4 g | 14% | |
| Dietary Fiber | 6.3 g | 22% | |
| Sugars | 9.5 g | ||
| protein | 7.9 g | 15% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 126.2 mg | 9% | |
| Iron | 3.2 mg | 17% | |
| Potassium | 630.9 mg | 13% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Curry Vegetable Salad is a vibrant, flavorful dish inspired by South Asian cuisine. It combines a medley of fresh vegetables such as carrots, bell peppers, cauliflower, and peas, coated in a zesty curry dressing made with yogurt, turmeric, cumin, and a touch of lemon juice. Often garnished with fresh cilantro and crunchy roasted sunflower seeds, this salad is a nutrient-packed choice rich in vitamins, minerals, and antioxidants. Turmeric, a key spice in the dressing, is well-known for its anti-inflammatory properties. The yogurt adds a dose of probiotics, supporting gut health, while the colorful vegetables supply dietary fiber for digestion. Low in calories yet bursting with flavor, Curry Vegetable Salad is a wholesome option for light meals or as a refreshing side dish. However, those monitoring sodium intake should be aware of the salt in the curry seasoning mix.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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