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Pilau, mushroom, homemade

Homemade mushroom pilau is a cooked rice-based dish containing mushrooms. It mainly provides carbohydrate, with smaller amounts of fat and protein. Per 100g, this recipe provides 24g of carbohydrate, 3.5g of fat, including 2g of saturated fat, and 2.5g of protein.

Carbohydrate provides energy for the body, while protein supports the maintenance and repair of body tissues. The saturated fat content is worth noting for people monitoring their intake. Fat and salt levels in homemade pilau can vary with the ingredients and quantities used, so these values apply to the recipe described. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

138 kcal

Energy

584 kJ

Gordura

3.5g

of which saturates

2g

Carbohydrate

24g

of which sugars

0.8g

Fibra

0.7g

Proteína

2.5g

Sal

0.01g

Álcool

0g

Água

71g

Colesterol

8.2mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

42µg

Vitamina D

0µg

Vitamina E

0.25mg

Vitamina C

Trace

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.5mg

Vitamina B6

0.04mg

Vitamina B12

Trace

Ácido Fólico

5µg

Cálcio

9mg

Ferro

0.66mg

Magnésio

9mg

Phosphorus

43mg

Potássio

91mg

Sódio

2mg

Zinco

0.5mg

Copper

0.12mg

Selenium

7µg

Iodo

4µg

Other types of pilau

Alimentos

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, vegetable, homemade

112 kcal

3.3g

1.5g

2.2g

Pilau, prawn, homemade

149 kcal

5.2g

3.2g

0.6g

About these figures

Values are per 100g of the food as described (Recipe. Rice-based dish. Recipe from a personal collection). "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

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente