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

Dernière mise à jour 4 Nov 2026

Respecte les directives éditoriales

This homemade curry is a cooked dish made with whole black gram and red kidney beans, both of which are pulses. The recipe provides carbohydrate, fat and protein. Per 100g, it contains 394 kJ of energy, 8.4g of carbohydrate, 5g of fat and 4.5g of protein. These values describe the prepared curry rather than the uncooked beans.

Protein is needed for the growth and repair of body tissues, while carbohydrate and fat provide energy. The curry also contains iron, which is needed to make haemoglobin, the protein in red blood cells that carries oxygen. The fat and salt content of homemade curries can vary with the ingredients and amounts used. Full nutrient figures for this recipe are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

94 kcal

Energy

394 kJ

Graisse

5g

of which saturates

0.36g

Carbohydrate

8.4g

of which sugars

1.2g

Protéines

4.5g

Sel

0.07g

Eau

77g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

18µg

Vitamine D

0µg

Vitamine C

2mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.06mg

Niacin (B3)

0.4mg

Vitamine B6

0.04mg

Vitamine B12

0µg

Folate

12µg

Calcium

36mg

Fer

1.6mg

Magnésium

32mg

Phosphorus

74mg

Potassium

215mg

Sodium

26mg

Zinc

0.6mg

Copper

0.15mg

Iodine

1µg

Other types of curry

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Curry, red kidney and mung bean, whole, homemade

153 kcal

3.9g

12g

–

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, 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, red kidney bean, Gujerati, homemade

107 kcal

4g

6.1g

–

Curry, red kidney bean, Punjabi, homemade

106 kcal

4.7g

5.6g

–

Curry, black-eye bean, homemade

139 kcal

8.1g

4.4g

–

Curry, black-eye bean, Punjabi, homemade

111 kcal

6g

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

–

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 and spinach, homemade

102 kcal

7.8g

2.9g

–

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.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.

Article également disponible en Anglais, Allemand, Espagnol, Français, Italien, Portugais, Hindi, Hébreu, Arabe, and Suédois.

  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine