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Pan-Indian · Snack

Chai

Tea with milk with sugar

Energy
65 kcal
Protein
1.63 g
Fibre
0 g
Time
8 min

Per serving, 157 g.1 Good for early morning.

Log it in Microgauge

One serving gives you

Nutrition facts

One serving, 157 g. Percentages are of the daily target for a woman of 30, lightly active.2

Energy

  • Energy64.5 kcal4%

Carbohydrates

  • Carbohydrate9.77 g3%
  • Fibre0 g0%
  • Soluble fibre0 g

Fats

  • Fat2.24 g5%
  • Saturated fat limit1.36 g7% of limit
  • Monounsaturated fat0.61 g
  • Polyunsaturated fat0.07 g<1%
  • Omega-60.05 g<1%
  • Omega-30.01 g1%
  • EPA + DHA0 mg
  • Cholesterol limit5 mg

Protein and amino acids

  • Protein1.63 g3%
  • HistidineNot in the source data
  • IsoleucineNot in the source data
  • LeucineNot in the source data
  • LysineNot in the source data
  • Methionine + cystineNot in the source data
  • Phenylalanine + tyrosineNot in the source data
  • ThreonineNot in the source data
  • TryptophanNot in the source data
  • ValineNot in the source data

Vitamins

  • Vitamin A29.7 µg4%
  • Vitamin B10.02 mg1%
  • Vitamin B20.07 mg4%
  • Vitamin B30.04 mg<1%
  • Vitamin B50.18 mg4%
  • Vitamin B60.02 mg1%
  • BiotinNot in the source data
  • Folate8.52 µg4%
  • Vitamin B120.23 µg10%
  • Vitamin C1 mg2%
  • Vitamin D0.07 µg<1%
  • Vitamin E0.11 mg1%
  • Vitamin K0.65 µg1%

Minerals

  • Calcium59.1 mg6%
  • ChromiumNot in the source data
  • Copper0.03 mg2%
  • IodineNot in the source data
  • Iron0.1 mg<1%
  • Magnesium7.14 mg2%
  • Manganese0.22 mg6%
  • MolybdenumNot in the source data
  • Phosphorus49.3 mg5%
  • Potassium94.6 mg3%
  • Selenium0.52 µg1%
  • Sodium limit15.8 mg<1% of limit
  • Zinc0.19 mg1%

Ingredients

Weighed raw, for one serving. Telugu name after each.

3 ingredients

  • Milk, whole, Cow aavu palu50 g
  • Tea, black, brewed (plain)100 g
  • Sugar, white (granulated) panchadara7 g

Method

About 8 minutes.

  1. 1

    Boil the tea leaves in water for 2 minutes.

  2. 2

    Add 50 g cow milk, stir in the sugar, bring back to the boil and strain.

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