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Curry, mung bean, whole, Punjabi, homemade

Senast uppdaterad 4 Nov 2026

Uppfyller patientens redaktionella riktlinjer

This homemade Punjabi curry is made with whole mung beans and has a medium consistency. It mainly provides carbohydrate, protein and fat. Per 100g, it contains 8.8g of carbohydrate, 4.2g of protein and 2.8g of fat. Its salt content is 0.58g per 100g. These figures describe the supplied recipe; the composition of other homemade versions will depend on the ingredients used.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. For people monitoring salt or saturated fat intake, the salt and cooking fats used in a curry are worth considering, as these affect its nutritional composition. Full nutrient figures, including saturated fat, vitamins and minerals, are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

74 kcal

Energy

312 kJ

Fat

2.8g

of which saturates

1.6g

Carbohydrate

8.8g

of which sugars

1g

Protein

4.2g

Salt

0.58g

Vatten

80g

Kolesterol

6.5mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

47µg

Vitamin D

0µg

Vitamin E

0.18mg

Vitamin C

1mg

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.04mg

Niacin (B3)

0.4mg

Vitamin B6

0.07mg

Vitamin B12

Trace

Folate

13µg

Kalcium

20mg

Iron

1.2mg

Magnesium

27mg

Phosphorus

67mg

Kalium

251mg

Sodium

231mg

Zinc

0.5mg

Copper

0.09mg

Selen

3µg

Other types of curry

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Curry, mung bean, whole and turnip leaves, homemade

169 kcal

4.4g

14g

–

Curry, mung bean, whole, Gujerati, homemade

126 kcal

6g

5.9g

–

Curry, red kidney and mung bean, whole, homemade

153 kcal

3.9g

12g

–

Curry, black gram, whole and red kidney bean, homemade

94 kcal

4.5g

5g

–

Curry, black-eye bean, Punjabi, homemade

111 kcal

6g

4g

–

Curry, chick pea, whole and tomato, Punjabi, with butter, homemade

107 kcal

5.6g

4.3g

–

Curry, chick pea, whole and tomato, Punjabi, with vegetable oil, homemade

112 kcal

5.6g

4.9g

–

Curry, lentil, red/masoor dahl and mung bean dahl, homemade

116 kcal

4.8g

6.7g

–

Curry, lentil, red/masoor dahl, mung bean dahl and tomato, homemade

92 kcal

4.4g

4.3g

–

Curry, lentil, whole/masoor, Punjabi, homemade

148 kcal

5.7g

8.3g

–

Curry, mung bean dahl and spinach, homemade

102 kcal

7.8g

2.9g

–

Curry, mung bean dahl and tomato, homemade

95 kcal

5.6g

3.6g

–

Curry, mung bean dahl, Bengali, homemade

74 kcal

4.2g

3.4g

–

Curry, red kidney bean, Punjabi, homemade

106 kcal

4.7g

5.6g

–

Curry, black gram, whole, Bengali, homemade

76 kcal

4.4g

2.8g

–

Curry, black gram, whole, Gujerati, homemade

154 kcal

8.4g

6.7g

–

Curry, black-eye bean, homemade

139 kcal

8.1g

4.4g

–

Curry, chick pea, whole and potato, homemade

119 kcal

5.9g

5.4g

–

Curry, chick pea, whole and tomato, Gujerati, with butter ghee, homemade

237 kcal

7.7g

14g

–

Curry, chick pea, whole and tomato, Gujerati, with vegetable oil, homemade

238 kcal

7.7g

15g

–

About these figures

Values are per 100g of the food as described (Recipe, medium consistency). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Vidare läsning och referenser

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Artikelhistorik

Informationen på denna sida är skriven och granskad av kvalificerade kliniker.

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  • 4 Nov 2026 | Senaste versionen
  • 3 Nov 2026 | Ursprungligen publicerad