1 serving (300 grams) contains 450 calories, 20.0 grams of protein, 15.0 grams of fat, and 55.0 grams of carbohydrates.
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Nutrition Information
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12 g | 15% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 32.0 mg | 10% | |
| Sodium | 640.0 mg | 27% | |
| Total Carbohydrates | 44.0 g | 16% | |
| Dietary Fiber | 2.4 g | 8% | |
| Sugars | 4.0 g | ||
| protein | 16.0 g | 32% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 40.0 mg | 3% | |
| Iron | 1.6 mg | 8% | |
| Potassium | 240 mg | 5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Ambur biryani
Ambur Biryani is a flavorful rice dish originating from the town of Ambur in Tamil Nadu, India. A hallmark of South Indian cuisine, it is made using fragrant basmati rice cooked with tender pieces of marinated meat, typically chicken or mutton, and a blend of spices such as cinnamon, cardamom, cloves, and bay leaves. The dish is subtly influenced by the iconic Mughlai style but incorporates the tangy kick of South Indian flavors, often enhanced by curd and a dash of lime juice. Ambur Biryani is traditionally paired with boiled eggs and brinjal curry. On the nutrition front, it provides a hearty mix of protein from the meat and carbohydrates from the rice, with essential vitamins and minerals from spices. However, its richness in oil and its reliance on heavy spices may limit its suitability for calorie-conscious diets or those sensitive to heat.
Data Sources & Scientific References
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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