Illustration

Black field bean

Sem

Phaseolus vulgaris

Also known as: Urohi guti, Shim, Common bean, Fieldbean, Broad bean, String bean, Valpapdi, Avare, Moang

Black field bean, commonly known as urad dal in India, is a staple legume used widely in Indian cuisine. It is a good source of protein, folate, fiber, and several important minerals, suited to vegan diets.

VegetarianMedium calorie densityMedium GINOVA 1· Unprocessed

276

kcal

19.9

Protein

43.5

Carbs

0.9

Fat

23.4

Fiber

per 100g

High in proteinGood source of fibreRich in folate

Grain Legumes·Breakfast, Lunch, Dinner

Serving Size= 100g

Nutrition per 100g

Protein20g(30%)

Carbs43g(66%)

Fat0.92g(4%)

Fiber23g

Rich in% daily value

Folate (B9)132%Copper95%Selenium81%Manganese79%Phosphorus65%

View all nutrients →

Nutrient Breakdown

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

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Common questions about Black field bean

How many calories are in 1 katori cooked dal of Black field bean?

1 katori cooked dal (150 g) of Black field bean has about 414 kcal, based on 276 kcal per 100 g.

How much protein is in Black field bean?

Black field bean provides about 19.9 g of protein per 100 g.

How much sugar does Black field bean contain?

Black field bean has about 1.2 g of total sugars per 100 g.

How are black field beans used in cooking?

They are commonly cooked as dal, used in batter for idli and dosa, or in various soups and stews in Indian cuisine.

Is black field bean suitable for vegan diets?

Yes, black field bean is a plant-based food and fits well in vegan and vegetarian diets.

How should I store black field beans?

Store dry black field beans in an airtight container in a cool, dry place to keep them fresh and prevent pests.

About Black field bean

Black field bean (Vigna mungo), known as urad dal in India, is a highly valued legume in Indian cooking, used for making dal, idli, dosa batter, and other traditional dishes. The beans are cooked and split into dals or used whole after soaking and boiling. It is commonly grown in various parts of India and plays a vital role as a protein source in vegetarian and vegan diets.

Nutritionally, cooked black field beans provide high protein content (about 14 g per 100g cooked), rich folate (B9) with 528 µg per 100g, and are a good source of dietary fiber (13 g per 100g cooked). They also contain significant minerals such as copper, selenium, manganese, phosphorus, and magnesium which contribute to their nutritional value. This makes them a wholesome legume choice with important micronutrients.

This pulse is naturally low in fat and sugars, with negligible vitamin A, B12, and D content, fitting perfectly into vegan and vegetarian dietary patterns. Their versatility and nutrient density make them a staple food for many Indian households.