Pan-Indian · Curry
Chaulai jeera sabzi
amaranth leaves with cumin
- Energy
- 100 kcal
- Protein
- 5.03 g
- Fibre
- 6.99 g
- Time
- 25 min
Per serving, 155 g.1 Good for lunch or dinner.
One serving gives you
- 111%of the day’s vitamin A
- 49%of the day’s calcium
- 40%of the day’s folate
- 24%of the day’s iron
Nutrition facts
One serving, 155 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy99.6 kcal6%
Carbohydrates
- Carbohydrate3.96 g1%
- Fibre6.99 g28%
- Soluble fibre1.84 g
Fats
- Fat6.64 g14%
- Saturated fat limit1.3 g7% of limit
- Monounsaturated fat2.98 g
- Polyunsaturated fat2.02 g
- Omega-61.65 g21%
- Omega-30.36 g37%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein5.03 g10%
- Histidine107 mg18%
- Isoleucine220 mg18%
- Leucine400 mg17%
- Lysine273 mg25%
- Methionine + cystine111 mg19%
- Phenylalanine + tyrosine467 mg56%
- Threonine209 mg50%
- Tryptophan50.8 mg24%
- Valine253 mg32%
Vitamins
- Vitamin A932 µg111%
- Vitamin B10.02 mg2%
- Vitamin B20.27 mg14%
- Vitamin B31.07 mg10%
- Vitamin B50.61 mg12%
- Vitamin B60.3 mg16%
- BiotinNot in the source data
- Folate87.7 µg40%
- Vitamin B120 µg0%
- Vitamin C105 mg162%
- Vitamin D0 µg0%
- Vitamin E1.53 mg20%
- Vitamin K409 µg744%
Minerals
- Calcium487 mg49%
- ChromiumNot in the source data
- Copper0.32 mg19%
- IodineNot in the source data
- Iron7.1 mg24%
- Magnesium288 mg78%
- Manganese1.87 mg47%
- MolybdenumNot in the source data
- Phosphorus113 mg11%
- Potassium872 mg25%
- Selenium30.6 µg77%
- Sodium limit218 mg11% of limit
- Zinc1.31 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
8 ingredients
- Amaranth leaves, green thotakura145 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Cumin seeds jeelakarra0.8 g
- Asafoetida inguva0.05 g
- Chillies, red endu mirapakaya0.6 g
- Chillies, green - all varieties pachi mirapakaya2 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Wash and chop amaranth leaves.
- 2
Heat 5.5 g groundnut oil and add cumin seeds, broken dry red chilli and a pinch of asafoetida; let the cumin crackle.
- 3
Add amaranth leaves, turmeric and salt; cover and cook on low, stirring now and then, until tender.
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