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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

Gordura

3.2g

of which saturates

1.9g

Carbohydrate

25g

of which sugars

0.8g

Fibra

0.6g

Proteína

5.2g

Sal

0.15g

Álcool

0g

Água

68g

Colesterol

30mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

37µg

Vitamina D

0µg

Vitamina E

0.41mg

Vitamina C

Trace

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.3mg

Vitamina B6

0.08mg

Vitamina B12

0.2µg

Ácido Fólico

4µg

Cálcio

18mg

Ferro

0.85mg

Magnésio

13mg

Phosphorus

59mg

Potássio

76mg

Sódio

60mg

Zinco

0.6mg

Copper

0.12mg

Selenium

10µg

Iodo

9µg

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, 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.

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