Curry, red kidney and mung bean, whole, homemade

Zuletzt aktualisiert 4 Nov 2026

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This homemade curry is a cooked dish made with whole red kidney beans and mung beans. Per 100g, it provides 12g of fat, including 3g of saturated fat, along with 7.6g of carbohydrate and 3.9g of protein.

Protein contributes to the growth and repair of body tissues, while fat and carbohydrate provide energy. Fat also helps the body absorb fat-soluble vitamins. The fat and saturated fat content are worth noting for people monitoring their energy or saturated fat intake. The nutritional content of homemade curry can vary with the ingredients used. Full nutrient figures for this recipe are provided in the tables below.

Nutrition per 100g

Nutrient	Per 100g
Energy	153 kcal
Energy	636 kJ
Fett	12g
of which saturates	3g
Carbohydrate	7.6g
of which sugars	0.4g
Protein	3.9g
Salz	0.09g
Wasser	73g
Cholesterin	10mg

Vitamins and minerals per 100g

Nutrient	Per 100g
Vitamin A (retinol equivalent)	51µg
Vitamin D	Trace
Vitamin C	Trace
Thiamin (B1)	0.07mg
Riboflavin (B2)	0.03mg
Niacin (B3)	0.3mg
Vitamin B6	0.05mg
Vitamin B12	Trace
Folate	11µg
Kalzium	17mg
Eisen	1.1mg
Magnesium	25mg
Phosphorus	65mg
Kalium	220mg
Natrium	37mg
Zink	0.5mg
Copper	0.1mg
Selen	3µg

Other types of curry

Nahrung	Calories per 100g	Protein per 100g	Fat per 100g	Fibre per 100g
Curry, black gram, whole and red kidney bean, homemade	94 kcal	4.5g	5g	–
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, whole and turnip leaves, homemade	169 kcal	4.4g	14g	–
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, whole, Gujerati, homemade	126 kcal	6g	5.9g	–
Curry, mung bean, whole, Punjabi, homemade	74 kcal	4.2g	2.8g	–
Curry, red kidney bean, Gujerati, homemade	107 kcal	4g	6.1g	–
Curry, red kidney bean, Punjabi, homemade	106 kcal	4.7g	5.6g	–
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	–
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 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 dahl, Bengali, homemade	74 kcal	4.2g	3.4g	–

About these figures

Values are per 100g of the food as described (Recipe). "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

Curry, red kidney and mung bean, whole, homemade

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