Illustration

Allathi

Elops machnata

Also known as: Tenpounder, Ladyfish, Indo pacific Tarpon, Valli poomeen, Vallipoomeen, Shonas, Dandeli, Chirya, Naum, Poomeen, Ullahti, Manna, Mooran Kendai, Jinnagow, Jallagu

Allathi is a traditional Indian millet-like food prepared from the seeds of the Allathi plant. It is cooked and consumed as a grain alternative, valued for its unique taste and notable micronutrient content including Vitamin B6 and Biotin.

Non-VegetarianLow calorie densityMedium GINOVA 1· Unprocessed

kcal

21.8

Protein

1.0

Fat

per 100g

High in Vitamin B6High in BiotinHigh in protein

Marine Fish·Lunch, Dinner

Serving Size= 100g

Nutrition per 100g

Protein22g(91%)

Carbs0.00g(0%)

Fat0.98g(9%)

Rich in% daily value

Vitamin B6999%Biotin999%Chromium48%Phosphorus31%Selenium31%

View all nutrients →

Nutrient Breakdown

Key Nutrients(15)

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.

Use Allathi in meal plans

17,000+ foods with real-time nutrient tracking, AI generation, and WhatsApp sharing.

Start Free

Free plan · No credit card

Common questions about Allathi

How many calories are in 1 piece fish (~80g) of Allathi?

1 piece fish (~80g) (80 g) of Allathi has about 78 kcal, based on 97 kcal per 100 g.

How much protein is in Allathi?

Allathi provides about 21.8 g of protein per 100 g.

How is Allathi typically prepared?

Allathi seeds are usually boiled or pressure cooked and served like rice or other grains, often with vegetables or dals.

Is Allathi suitable for vegetarian diets?

Yes, Allathi is a vegetarian food and contains no animal products.

Does Allathi contain common allergens?

No, Allathi does not contain common allergens like gluten, dairy, nuts, or soy.

About Allathi

Allathi is derived from the seeds of the Allathi plant, commonly used in regional cuisine as a millet substitute. It is typically cooked similarly to rice or other grains, making it a staple in many traditional dishes.

The food is notable for being rich in Vitamin B6 and Biotin, and also contains significant amounts of protein, chromium, selenium, phosphorus, and niacin. These micronutrients contribute to its nutritional value, making it a good complement to the diet.

Common culinary uses include boiling or pressure cooking the seeds and serving them as a base for vegetable curries or dals.
Being a vegetarian food, it suits veg diets and contains no common allergens.
It is a solid food with moderate calorie density, primarily from carbohydrates and protein.

This nutrient profile supports Allathi as a nutritious option within traditional Indian dietary patterns.