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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

Gordura

1.5g

of which saturates

0.34g

Carbohydrate

23g

of which sugars

0.3g

Fibra

2.2g

Proteína

3.3g

Sal

0.43g

Água

69g

Colesterol

4mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0.1µg

Vitamina E

0.83mg

Vitamina C

Trace

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.06mg

Niacin (B3)

Trace

Vitamina B6

0.09mg

Vitamina B12

Trace

Ácido Fólico

8µg

Cálcio

16mg

Ferro

0.47mg

Magnésio

10mg

Phosphorus

36mg

Potássio

88mg

Sódio

170mg

Zinco

0.4mg

Copper

0.07mg

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, 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.

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