Mixed vegetable pulao
Also known as: Mixed vegetable Pulao
A flavorful and aromatic rice dish made with a mix of colorful vegetables and spices, ideal for a hearty meal.
Nutrition per 100g
Nutrient Breakdown
Key Nutrients(14)
% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.
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Common questions about Mixed vegetable pulao
How many calories are in 1 plate of Mixed vegetable pulao?
1 plate (438 g) of Mixed vegetable pulao has about 495 kcal, based on 113 kcal per 100 g.
How much protein is in Mixed vegetable pulao?
Mixed vegetable pulao provides about 2.7 g of protein per 100 g.
How much sugar does Mixed vegetable pulao contain?
Mixed vegetable pulao has about 1.4 g of total sugars per 100 g.
What is mixed vegetable pulao typically made of?
It is made with cooked rice, assorted vegetables like peas, carrots, beans, and mild spices, often cooked with oil or ghee.
Is mixed vegetable pulao a vegetarian dish?
Yes, mixed vegetable pulao is typically vegetarian and contains no meat, fish, or eggs.
How should mixed vegetable pulao be stored?
Store cooked pulao in a covered container in the refrigerator and consume within 1-2 days for best quality.
About Mixed vegetable pulao
Mixed Vegetable Pulao is a popular Indian rice dish made with a variety of vegetables and spices. It is commonly cooked during festivals and celebrations, often served alongside yogurt or raita.
This dish not only offers a delightful blend of flavors but is also packed with nutrients, making it a wholesome option for a balanced meal. Key nutrition highlights include: - Fiber-rich vegetables which aid digestion - A source of essential vitamins and minerals including Vitamin A and Iron.
It's a perfect choice for vegetarian diets and can be included in lunch or dinner menus, making it a versatile meal option.
Values per 100g edible portion.
Nutrition data is for reference only. Values may vary by preparation method, brand, and region. Full disclaimer
Contains data from Indian Nutrient Databank (INDB), University of Edinburgh, licensed under CC BY 4.0, modified for presentation.
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