Pan-Indian · Curry
Palak makai sabzi
spinach with sweet corn
- Energy
- 128 kcal
- Protein
- 5.03 g
- Fibre
- 5.35 g
- Time
- 25 min
Per serving, 193 g.1 Good for lunch or dinner.
One serving gives you
- 87%of the day’s folate
- 34%of the day’s vitamin A
- 17%of the day’s iron
- 13%of the day’s calcium
Nutrition facts
One serving, 193 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy128 kcal7%
Carbohydrates
- Carbohydrate10 g4%
- Fibre5.35 g21%
- Soluble fibre1.63 g
Fats
- Fat7.11 g15%
- Saturated fat limit1.32 g7% of limit
- Monounsaturated fat3.03 g
- Polyunsaturated fat2.03 g
- Omega-61.71 g22%
- Omega-30.33 g33%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein5.03 g10%
- Histidine108 mg18%
- Isoleucine199 mg17%
- Leucine449 mg19%
- Lysine195 mg18%
- Methionine + cystine124 mg21%
- Phenylalanine + tyrosine416 mg50%
- Threonine205 mg49%
- Tryptophan62 mg30%
- Valine257 mg33%
Vitamins
- Vitamin A287 µg34%
- Vitamin B10.25 mg18%
- Vitamin B20.2 mg10%
- Vitamin B30.91 mg8%
- Vitamin B50.49 mg10%
- Vitamin B60.36 mg19%
- BiotinNot in the source data
- Folate192 µg87%
- Vitamin B120 µg0%
- Vitamin C41.2 mg63%
- Vitamin D0 µg0%
- Vitamin E2.8 mg37%
- Vitamin K475 µg864%
Minerals
- Calcium131 mg13%
- ChromiumNot in the source data
- Copper0.31 mg18%
- IodineNot in the source data
- Iron4.87 mg17%
- Magnesium146 mg39%
- Manganese1.82 mg46%
- MolybdenumNot in the source data
- Phosphorus99.8 mg10%
- Potassium1,066 mg30%
- Selenium3.96 µg10%
- Sodium limit258 mg13% of limit
- Zinc1.02 mg8%
Ingredients
Weighed raw, for one serving. Telugu name after each.
10 ingredients
- Spinach palakura145 g
- Maize, tender, sweet mokkajonna35 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
- Garlic, big clove vellulli3 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Wash and chop spinach.
- 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 spinach, sweet corn kernels and garlic with salt; cook until the leaves collapse and the corn is tender.
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