Cooked Tinda Curry
A South Asian Vegetable Dish
1 serving of cooked tinda curry (A South Asian Vegetable Dish) contains 235 Calories. The macronutrient breakdown is 63% carbs, 19% fat, and 17% protein. This is a good source of protein (19% of your Daily Value), fiber (44% of your Daily Value), and potassium (15% of your Daily Value).
- Makes
- 4 servings
- Cook Time
- 15 minutes
Ingredients
Canola oil 1 tbsp or 14g
Nutrition Facts
For 1 serving of cooked tinda curry (322g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 235 | |
| Fats | 5g | 7% |
| Saturated fats | 1g | 4% |
| Trans fats | 0g | |
| Cholesterol | 1mg | 0.3% |
| Sodium | 660mg | 29% |
| Carbs | 39g | 14% |
| Net carbs | 27g | |
| Fiber | 12g | 44% |
| Sugar | 7g | |
| Protein | 11g | |
| Calcium | 99mg | 10% |
| Iron | 7mg | 81% |
| Potassium | 717mg | 15% |
| Vitamin D | 0μg | 0% |
| Vitamins and Minerals | ||
| Alpha carotene | 70μg | |
| Beta carotene | 545μg | |
| Caffeine | 0mg | |
| Choline | 41mg | 7% |
| Copper | 0.4mg | 39% |
| Fluoride | 3μg | |
| Folate (B9) | 90μg | 23% |
| Lycopene | 1582μg | |
| Magnesium | 64mg | 15% |
| Manganese | 5mg | 209% |
| Niacin | 3mg | 18% |
| Pantothenic acid | 1mg | 14% |
| Phosphorus | 153mg | 22% |
| Retinol | 2μg | |
| Riboflavin (B2) | 0.1mg | 10% |
| Selenium | 9μg | 16% |
| Theobromine | 0mg | |
| Thiamine | 0.2mg | 19% |
| Vitamin A IU | 990IU | |
| Vitamin A | 51μg | 6% |
| Vitamin B12 | 0μg | 1% |
| Vitamin B6 | 0.3mg | 25% |
| Vitamin C | 49mg | 55% |
| Vitamin D IU | 0.2IU | |
| Vitamin D2 | 0μg | |
| Vitamin D3 | 0μg | |
| Vitamin E | 1mg | 9% |
| Vitamin K | 17μg | 14% |
| Zinc | 2mg | 16% |
| Sugars | ||
| Sugar | 7g | |
| Sucrose | 0.3g | |
| Glucose | 1g | |
| Fructose | 1g | |
| Lactose | 0g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 0g | |
| Fats | ||
| Saturated fats | 1g | 4% |
| Monounsaturated fats | 3g | |
| Polyunsaturated fats | 1g | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | 0.4g | |
| Total omega 6 | 1g | |
| Alpha Linolenic Acid (ALA) | 0.4g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 0.4g | |
| Arginine | 1g | |
| Aspartic acid | 1g | |
| Cystine | 0.1g | |
| Glutamic acid | 2g | |
| Glycine | 0.4g | |
| Histidine | 0.2g | |
| Hydroxyproline | 0g | |
| Isoleucine | 0.3g | |
| Leucine | 1g | |
| Lysine | 1g | |
| Methionine | 0.1g | |
| Phenylalanine | 0.4g | |
| Proline | 0.4g | |
| Serine | 0.4g | |
| Threonine | 0.3g | |
| Tryptophan | 0.1g | |
| Tyrosine | 0.2g | |
| Valine | 0.4g | |
Similar Foods
Anjeeri Gobhi Cauliflower cooked in figs and yogurt gravy.
