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Black gram, chilki urad dahl, dried, split, boiled in unsalted water

Black gram, also known as chilki urad dahl, is a pulse. The figures here describe dried, split black gram that has been soaked and boiled in unsalted water. It mainly provides carbohydrate and protein, with 14g of carbohydrate and 8g of protein per 100g. It also contains 0.4g of fat and 2mg of iron per 100g.

Carbohydrate provides energy, while protein is needed for the growth and repair of body tissues. Iron is needed to make haemoglobin, which carries oxygen in the blood. The salt content shown is for cooking without added salt; adding salt, stock or sauces can change this. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

90 kcal

Energy

382 kJ

Gordura

0.4g

of which saturates

0.1g

Carbohydrate

14g

of which sugars

0.3g

Proteína

8g

Sal

0.03g

Água

72g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

2µg

Vitamina D

0µg

Vitamina C

Trace

Thiamin (B1)

0.11mg

Riboflavin (B2)

0.09mg

Niacin (B3)

0.5mg

Vitamina B12

0µg

Ácido Fólico

33µg

Cálcio

41mg

Ferro

2mg

Magnésio

49mg

Phosphorus

92mg

Potássio

260mg

Sódio

13mg

Zinco

0.9mg

Copper

0.23mg

Other types of black gram

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Black gram, duhli urad dahl, split, dried, boiled in unsalted water

96 kcal

8.1g

0.4g

–

Black gram, chilki urad dahl, split, dried, raw

287 kcal

26g

1.4g

–

Black gram, urad gram, whole, dried, boiled in unsalted water

89 kcal

7.8g

0.4g

–

Black gram, duhli urad dahl, split, dried, raw

298 kcal

27g

1.4g

–

Black gram, urad gram, whole, dried, raw

275 kcal

25g

1.4g

–

About these figures

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

Leitura adicional e referências

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

Histórico do artigo

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  • 3 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente