Curry, red kidney bean, Punjabi, homemade
15-146
Nutrition
Macronutrients
- Energy
- 106kcal448kj
- Protein
- 4.7g
- Fat
- 5.6g
- Saturated fatty acids
- 0.6g
- Monounsaturated fatty acids
- 1.9g
- Polyunsaturated fatty acids
- 2.7g
- Carbohydrate
- 10.1g
- Total sugars
- 1.2g
- Fibre (AOAC)
Minerals
- Salt
- Sodium
- Potassium
- 270mg
- Calcium
- 22mg
- Magnesium
- 25mg
- Phosphorus
- 74mg
- Iron
- 1.4mg
- Copper
- 0.13mg
- Zinc
- 0.6mg
- Chloride
- Manganese
- 0.3mg
- Selenium
- 3µg
- Iodine
Vitamins
- Carotene
- 76µg
- Retinol equivalent
- 25µg
- Vitamin D
- 0µg
- Vitamin E
- 1.54mg
- Vitamin K1
- Thiamin
- 0.11mg
- Riboflavin
- 0.03mg
- Niacin
- 0.4mg
- Vitamin B6
- 0.09mg
- Vitamin B12
- 0µg
- Folate
- 23µg
- Vitamin C
- 2mg
Description
Recipe from dietary survey records. Medium consistency
References
Vegetable Dishes Supplement, 1992