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Curry, mung bean dahl and spinach, homemade

Zuletzt aktualisiert 4 Nov 2026

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This homemade mung bean dahl and spinach curry is a Gujarati dish made with split mung beans. It provides carbohydrate and plant protein, along with minerals including calcium and iron. Per 100g, it contains 12g of carbohydrate, 7.8g of protein, 144mg of calcium and 3.1mg of iron.

Protein supports the maintenance and repair of body tissues, while calcium helps maintain bones and teeth. Iron is needed to make haemoglobin, which carries oxygen in the blood. Iron from plant foods is absorbed less readily than iron from meat; vitamin C helps the body absorb plant iron. Salt and fat content can vary with the ingredients used in a homemade recipe. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

102 kcal

Energy

429 kJ

Fett

2.9g

of which saturates

0.3g

Carbohydrate

12g

of which sugars

3g

Protein

7.8g

Salz

0.38g

Wasser

69g

Cholesterin

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

189µg

Vitamin D

0µg

Vitamin C

11mg

Thiamin (B1)

0.11mg

Riboflavin (B2)

0.11mg

Niacin (B3)

1.2mg

Vitamin B6

0.17mg

Vitamin B12

0µg

Folate

59µg

Kalzium

144mg

Eisen

3.1mg

Magnesium

71mg

Phosphorus

120mg

Kalium

684mg

Natrium

153mg

Zink

1.1mg

Copper

0.16mg

Selen

4µg

Other types of curry

Nahrung

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

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, mung bean dahl and tomato, homemade

95 kcal

5.6g

3.6g

–

Curry, chick pea dahl and spinach, with butter, homemade

182 kcal

6.4g

12g

–

Curry, chick pea dahl and spinach, with vegetable oil, homemade

201 kcal

6.3g

14g

–

Curry, mung bean dahl, Bengali, homemade

74 kcal

4.2g

3.4g

–

Curry, mung bean, whole and turnip leaves, homemade

169 kcal

4.4g

14g

–

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, 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, mung bean, whole, Gujerati, homemade

126 kcal

6g

5.9g

–

Curry, mung bean, whole, Punjabi, homemade

74 kcal

4.2g

2.8g

–

Curry, pigeon pea dahl and tomato, homemade

56 kcal

2.3g

2.2g

–

Curry, pigeon pea dahl with tomatoes and peanuts, homemade

121 kcal

6.9g

3.3g

–

Curry, spinach and potato, masala, homemade

110 kcal

2.2g

8.2g

–

Curry, beef and spinach, homemade

94 kcal

11g

4.4g

–

Curry, black-eye bean, homemade

139 kcal

8.1g

4.4g

–

About these figures

Values are per 100g of the food as described (Recipe. Gujerati dish. Split mung beans). "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