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Pilau, prawn, homemade

Homemade prawn pilau is a cooked rice dish containing prawns. The figures provided describe a homemade recipe, so the nutritional content may vary with the ingredients and preparation method. It mainly provides carbohydrate, with some protein and fat. Per 100g, it contains 25g of carbohydrate, 5.2g of protein and 3.2g of fat, including 1.9g of saturated fat.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. For people watching their saturated fat or salt intake, the type and amount of fat, stock and seasoning used in the recipe are worth noting. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

149 kcal

Energy

628 kJ

Graisse

3.2g

of which saturates

1.9g

Carbohydrate

25g

of which sugars

0.8g

Fibre

0.6g

Protéines

5.2g

Sel

0.15g

Alcool

0g

Eau

68g

Cholestérol

30mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

37µg

Vitamine D

0µg

Vitamine E

0.41mg

Vitamine C

Trace

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.3mg

Vitamine B6

0.08mg

Vitamine B12

0.2µg

Folate

4µg

Calcium

18mg

Fer

0.85mg

Magnésium

13mg

Phosphorus

59mg

Potassium

76mg

Sodium

60mg

Zinc

0.6mg

Copper

0.12mg

Sélénium

10µg

Iodine

9µg

Other types of pilau

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pilau, egg and potato, brown rice, homemade

117 kcal

4.7g

2.8g

1.4g

Pilau, egg and potato, homemade

124 kcal

4.4g

2.5g

1g

Pilau, mushroom, homemade

138 kcal

2.5g

3.5g

0.7g

Pilau, vegetable, homemade

112 kcal

3.3g

1.5g

2.2g

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