Passer au contenu principal

Pilau, vegetable, homemade

Homemade vegetable pilau is a cooked rice dish containing vegetables. It mainly provides carbohydrate, with smaller amounts of protein, fibre and fat. Per 100g, it contains 23g of carbohydrate, 3.3g of protein and 2.2g of fibre, and provides 474 kJ of energy. These figures describe the homemade vegetable pilau samples supplied; the nutritional content of other recipes will vary with the ingredients used.

Carbohydrate provides energy for the body, while fibre helps support normal bowel function. Added salt, stock and the type and amount of cooking fat can affect the salt and saturated fat content, which may be relevant to people monitoring their intake. Full nutritional figures, including salt, sugars and saturated fat, are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

112 kcal

Energy

474 kJ

Graisse

1.5g

of which saturates

0.34g

Carbohydrate

23g

of which sugars

0.3g

Fibre

2.2g

Protéines

3.3g

Sel

0.43g

Eau

69g

Cholestérol

4mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine D

0.1µg

Vitamine E

0.83mg

Vitamine C

Trace

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.06mg

Niacin (B3)

Trace

Vitamine B6

0.09mg

Vitamine B12

Trace

Folate

8µg

Calcium

16mg

Fer

0.47mg

Magnésium

10mg

Phosphorus

36mg

Potassium

88mg

Sodium

170mg

Zinc

0.4mg

Copper

0.07mg

Iodine

4µg

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, prawn, homemade

149 kcal

5.2g

3.2g

0.6g

About these figures

Values are per 100g of the food as described (6 samples, containing vegetables). "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