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Rajma Cooked

राजमा पका हुआ

Cooked rajma (kidney beans) is a popular legume dish in Indian cuisine, often prepared as a spiced curry. It provides plant-based protein, fiber, and essential minerals.

VeganLow calorie densityLow GINOVA 1· Unprocessed

130

kcal

8.0

Protein

18.0

Carbs

2.5

Fat

5.0

Fiber

per 100g

Good source of fibre

Dal & Legumes·Breakfast, Lunch, Dinner

Serving Size= 100g

Nutrition per 100g

Protein8.0g(25%)

Carbs18g(57%)

Fat2.5g(18%)

Fiber5g

Nutrient Breakdown

Key Nutrients(5)

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

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Common questions about Rajma Cooked

How many calories are in 1 katori (~150g) of Rajma Cooked?

1 katori (~150g) (150 g) of Rajma Cooked has about 195 kcal, based on 130 kcal per 100 g.

How much protein is in Rajma Cooked?

Rajma Cooked provides about 8 g of protein per 100 g.

How is rajma commonly used in Indian cuisine?

Rajma is typically cooked as a spiced gravy with onions and tomatoes and served with rice or roti.

Is rajma suitable for vegan diets?

Yes, cooked rajma is vegan as it contains no animal products.

How should cooked rajma be stored?

Cooked rajma should be refrigerated in an airtight container and consumed within 2-3 days for best quality.

About Rajma Cooked

Rajma, or kidney beans, are a staple legume in northern Indian households, often cooked as a thick, spiced curry served with rice. This dish is prepared by soaking rajma overnight and boiling until soft, then simmering with tomatoes, onions, and traditional Indian spices.

It is a popular plant-based protein source commonly consumed in vegetarian and vegan diets. Cooked rajma is naturally low in fat and rich in dietary fiber, which aids digestion.

Nutritionally, rajma provides moderate energy primarily from carbohydrates and protein, along with notable dietary fiber that supports satiety. It contains essential minerals like iron, potassium, calcium, and zinc. Rajma contains negligible amounts of vitamin A, vitamin C, vitamin B12, and vitamin D.

This versatile legume is suitable for lunch and dinner meals, enjoyed across different regions with variations in spice and preparation style.