Pan-Indian · Curry
Chukandar jeera sabzi
beetroot with cumin
- Energy
- 91 kcal
- Protein
- 2.2 g
- Fibre
- 3.89 g
- Time
- 25 min
Per serving, 109 g.1 Good for lunch or dinner.
One serving gives you
- 36%of the day’s folate
- 16%of the day’s fibre
- 11%of the day’s magnesium
- 13%of the day’s vitamin E
Nutrition facts
One serving, 109 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy90.6 kcal5%
Carbohydrates
- Carbohydrate6.81 g2%
- Fibre3.89 g16%
- Soluble fibre0.81 g
Fats
- Fat5.84 g12%
- Saturated fat limit1.05 g5% of limit
- Monounsaturated fat2.93 g
- Polyunsaturated fat1.56 g
- Omega-61.55 g20%
- Omega-30.01 g1%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein2.2 g4%
- Histidine49 mg8%
- Isoleucine86.1 mg7%
- Leucine115 mg5%
- Lysine100 mg9%
- Methionine + cystine35.4 mg6%
- Phenylalanine + tyrosine119 mg14%
- Threonine80.1 mg19%
- Tryptophan19.3 mg9%
- Valine121 mg16%
Vitamins
- Vitamin A2.21 µg<1%
- Vitamin B10.02 mg1%
- Vitamin B20.02 mg<1%
- Vitamin B30.29 mg3%
- Vitamin B50.27 mg5%
- Vitamin B60.08 mg4%
- BiotinNot in the source data
- Folate78.5 µg36%
- Vitamin B120 µg0%
- Vitamin C6.07 mg9%
- Vitamin D0 µg0%
- Vitamin E0.99 mg13%
- Vitamin K6.26 µg11%
Minerals
- Calcium25.8 mg3%
- ChromiumNot in the source data
- Copper0.14 mg8%
- IodineNot in the source data
- Iron1.13 mg4%
- Magnesium39.4 mg11%
- Manganese0.64 mg16%
- MolybdenumNot in the source data
- Phosphorus42.8 mg4%
- Potassium347 mg10%
- Selenium0.42 µg1%
- Sodium limit264 mg13% of limit
- Zinc0.36 mg3%
Ingredients
Weighed raw, for one serving. Telugu name after each.
8 ingredients
- Beet root beetroot99.5 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 cut beetroot.
- 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 beetroot, turmeric and salt; cover and cook on low, stirring now and then, until tender.
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