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Pilau, vegetable, homemade

Homemade vegetable pilau is a cooked rice dish containing vegetables. It mainly provides carbohydrate, with smaller amounts of protein, fibre and fat. Per 100g, it contains 23g of carbohydrate, 3.3g of protein and 2.2g of fibre, and provides 474 kJ of energy. These figures describe the homemade vegetable pilau samples supplied; the nutritional content of other recipes will vary with the ingredients used.

Carbohydrate provides energy for the body, while fibre helps support normal bowel function. Added salt, stock and the type and amount of cooking fat can affect the salt and saturated fat content, which may be relevant to people monitoring their intake. Full nutritional figures, including salt, sugars and saturated fat, are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

112 kcal

Energía

474 kJ

Grasa

1.5g

of which saturates

0.34g

Carbohydrate

23g

of which sugars

0.3g

Fibra

2.2g

Proteína

3.3g

Sal

0.43g

Agua

69g

Colesterol

4mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0.1µg

Vitamina E

0.83mg

Vitamina C

Trace

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.06mg

Niacin (B3)

Trace

Vitamin B6

0.09mg

Vitamina B12

Trace

Ácido fólico

8µg

Calcio

16mg

Hierro

0.47mg

Magnesio

10mg

Phosphorus

36mg

Potasio

88mg

Sodio

170mg

Zinc

0.4mg

Cobre

0.07mg

Iodine

4µg

Other types of pilau

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pilau, egg and potato, brown rice, homemade

117 kcal

4.7g

2.8g

1.4g

Pilau, egg and potato, homemade

124 kcal

4.4g

2.5g

1g

Pilau, mushroom, homemade

138 kcal

2.5g

3.5g

0.7g

Pilau, prawn, homemade

149 kcal

5.2g

3.2g

0.6g

About these figures

Values are per 100g of the food as described (6 samples, containing vegetables). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente