Reher ki daal

Dinner

Item Rating: 96/100

1 serving (100 grams) contains 116 calories, 7.6 grams of protein, 0.4 grams of fat, and 20.1 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		276.2
% Daily Value*
Total Fat		1.0 g	1%
	Saturated Fat	0.2 g	1%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		4.8 mg	0%
Total Carbohydrates		47.9 g	17%
	Dietary Fiber	18.8 g	67%
	Sugars	2.6 g
protein		18.1 g	36%
Vitamin D		0 mcg	0%
Calcium		64.3 mg	4%
Iron		6.2 mg	34%
Potassium		878.6 mg	18%

* 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

🍯 Low sugar

🧂 Low sodium

🧂 Low salt

🥩 High protein

Source of Calories

Fat: 9 cal (3.3%)

Protein: 72 cal (26.5%)

Carbs: 191 cal (70.2%)

About Reher ki daal

Reher Ki Daal, also known as cowpea lentils or black-eyed peas, is a staple pulse commonly used in South Asian and African cuisines. It is derived from the cowpea plant (Vigna unguiculata) and has a mild, earthy flavor. Considered a robust source of plant-based protein, it is high in dietary fiber, complex carbohydrates, and essential vitamins like folate. Reher Ki Daal is low in fat but provides key minerals such as magnesium, potassium, and iron, making it an excellent addition to a balanced, nutrient-rich diet. It is particularly valued for its affordability and versatility, often prepared in soups, stews, or curries. With cultural significance in various cuisines, this lentil continues to be celebrated for its dense nutritional profile and sustainability as a crop in semi-arid regions.

Health Benefits

• Promotes heart health due to high potassium content, which supports healthy blood pressure regulation.
• Improves digestive health through dietary fiber, which aids in preventing constipation and maintaining gut health.
• Supports energy metabolism with rich iron content, essential for preventing iron-deficiency anemia.
• Enhances liver and cellular health with folate, crucial for DNA synthesis and repair.
• Aids muscle repair and growth through its complete plant-based protein profile.

Dietary Considerations

Allergens: Contains None typically, unless cross-contaminated during storage or processing

Suitable for: Vegan, vegetarian, gluten-free, low-fat diets

Not suitable for: Individuals with specific legume allergies

Selection and Storage

Store Reher Ki Daal in an airtight container in a cool, dry place to prevent moisture exposure. Soak before cooking to reduce cooking time and enhance digestibility.

Common Questions About Reher ki daal Nutrition

Is Reher Ki Daal high in protein?

Yes, Reher Ki Daal is a good source of plant-based protein. On average, one cup of cooked Reher Ki Daal provides approximately 15-18 grams of protein, making it an excellent choice for individuals seeking protein-rich vegetarian options.

Can I eat Reher Ki Daal on a keto diet?

Reher Ki Daal is not an ideal choice for a keto diet due to its relatively high carbohydrate content. One cup of cooked dal contains roughly 35-40 grams of carbohydrates, making it better suited for diets focused on balanced macronutrients than low-carb or ketogenic plans.

What are the health benefits of Reher Ki Daal?

Reher Ki Daal is rich in essential nutrients such as folate, iron, magnesium, and fiber. It supports digestive health, helps maintain steady energy levels, and contributes to muscle repair due to its protein content. However, its high carbohydrate content may not suit individuals managing blood sugar levels.

What is the recommended portion size for Reher Ki Daal?

A standard serving size for Reher Ki Daal is approximately 1 cup of cooked dal, which provides around 230-250 calories. This portion can be adjusted based on your dietary needs and caloric intake goals while ensuring you pair it with vegetables or whole grains for a balanced meal.

How does Reher Ki Daal compare to other lentils?

Reher Ki Daal is nutritionally similar to other lentils like Masoor Dal and Toor Dal, offering protein, fiber, and essential nutrients. However, it has a slightly milder flavor and may take longer to cook. Its nutritional profile closely resembles other legumes, making it a versatile option for soups, curries, and stews.

Data Sources & Scientific References