Curry, black-eye bean, Punjabi, homemade

آخر تحديث 4 Nov 2026

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Punjabi black-eye bean curry is a cooked dish made with black-eye beans. The figures here describe a homemade recipe recorded in a dietary survey. It provides carbohydrate, protein and fat. Per 100g, it contains 14g of carbohydrate, 6g of protein, 2.5g of saturated fat and 140µg of folate.

Protein supports the growth and repair of body tissues, while folate is needed for normal red blood cell formation. The saturated fat content is worth noting for people monitoring their saturated fat intake. Nutrient amounts can vary with the ingredients and preparation method used in homemade recipes. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient	Per 100g
Energy	111 kcal
Energy	469 kJ
الدهون	4g
of which saturates	2.5g
Carbohydrate	14g
of which sugars	1.1g
البروتين	6g
Water	73g
الكوليسترول	9mg

Vitamins and minerals per 100g

Nutrient	Per 100g
Vitamin A (retinol equivalent)	46µg
فيتامين د	Trace
Vitamin E	0.16mg
فيتامين C	1mg
Thiamin (B1)	0.14mg
Riboflavin (B2)	0.03mg
Niacin (B3)	0.4mg
Vitamin B6	0.08mg
Vitamin B12	Trace
Folate	140µg
الكالسيوم	16mg
الحديد	1.3mg
المغنيسيوم	30mg
Phosphorus	97mg
البوتاسيوم	240mg
زنك	0.8mg
Copper	0.15mg
سيلينيوم	2µg

Other types of curry

طعام	Calories per 100g	Protein per 100g	Fat per 100g	Fibre per 100g
Curry, black-eye bean, homemade	139 kcal	8.1g	4.4g	–
Curry, black gram, whole and red kidney bean, homemade	94 kcal	4.5g	5g	–
Curry, mung bean, whole, Punjabi, homemade	74 kcal	4.2g	2.8g	–
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, 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, green bean, masala, homemade	130 kcal	1.7g	13g	3.1g
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, 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, 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, mung bean, whole and turnip leaves, homemade	169 kcal	4.4g	14g	–
Curry, mung bean, whole, Gujerati, homemade	126 kcal	6g	5.9g	–
Curry, potato, Punjabi, homemade	94 kcal	1.8g	4g	2g

About these figures

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

قراءة إضافية ومراجع

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

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4 Nov 2026 | أحدث إصدار
3 Nov 2026 | نُشر في الأصل

Curry, black-eye bean, Punjabi, homemade

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