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Curry, lentil, whole/masoor, Gujerati, homemade

Zuletzt aktualisiert 4 Nov 2026

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This homemade Gujarati curry is made with whole masoor lentils and cooked to a thick consistency. It provides carbohydrate, protein and fat. Per 100g, it contains 17g of carbohydrate, 6.5g of protein and 5.3g of fat, of which 3.6g is saturated fat. These figures describe the supplied homemade recipe rather than all lentil curries.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. The saturated fat content is worth noting for people monitoring their saturated fat intake. Nutrient amounts in homemade curries can vary with the ingredients and quantities used. Full nutrient figures, including energy, salt, vitamins and minerals, are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

137 kcal

Energy

578 kJ

Fett

5.3g

of which saturates

3.6g

Carbohydrate

17g

of which sugars

3.1g

Protein

6.5g

Salz

0.14g

Wasser

68g

Cholesterin

13mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

83µg

Vitamin D

0.1µg

Vitamin C

3mg

Thiamin (B1)

0.17mg

Riboflavin (B2)

0.06mg

Niacin (B3)

0.7mg

Vitamin B6

0.15mg

Vitamin B12

Trace

Folate

8µg

Kalzium

24mg

Eisen

2.3mg

Magnesium

27mg

Phosphorus

94mg

Kalium

290mg

Natrium

56mg

Zink

0.9mg

Copper

0.19mg

Selen

2µg

Other types of curry

Nahrung

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Curry, lentil, whole/masoor, Punjabi, homemade

148 kcal

5.7g

8.3g

–

Curry, black gram, whole, Gujerati, homemade

154 kcal

8.4g

6.7g

–

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

–

Curry, chick pea, whole, Gujerati type, homemade

183 kcal

9.7g

7.6g

–

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

116 kcal

4.8g

6.7g

–

Curry, lentil, red/masoor dahl and tomato, Punjabi, homemade

93 kcal

3.2g

5.5g

–

Curry, lentil, red/masoor dahl and tomato, with butter, homemade

104 kcal

4.3g

5.3g

–

Curry, lentil, red/masoor dahl and tomato, with vegetable oil, homemade

113 kcal

4.3g

6.3g

–

Curry, lentil, red/masoor dahl and vegetable, UK type, homemade

112 kcal

5.7g

3.8g

–

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

92 kcal

4.4g

4.3g

–

Curry, lentil, red/masoor dahl, Punjabi, homemade

141 kcal

7.2g

4.6g

–

Curry, lentil, red/masoor dahl, with butter, homemade

161 kcal

7.6g

6.6g

–

Curry, lentil, red/masoor dahl, with vegetable oil, homemade

173 kcal

7.6g

7.9g

–

Curry, mung bean, whole, Gujerati, homemade

126 kcal

6g

5.9g

–

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

94 kcal

4.5g

5g

–

Curry, black gram, whole, Bengali, homemade

76 kcal

4.4g

2.8g

–

Curry, chick pea, whole and potato, homemade

119 kcal

5.9g

5.4g

–

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

–

About these figures

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

Weiterführende Lektüre und Referenzen

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

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  • 4 Nov 2026 | Neueste Version
  • 3 Nov 2026 | Ursprünglich veröffentlicht