Urad Dal
URAD DAAL SPLIT AND GOTA: Urad dal, also known as black gram or black lentil, is a type of pulse widely used in Indian cuisine. It comes in two main forms: split urad dal and whole urad dal (also known as urad dal gota).
- Split Urad Dal (Urad Dal Chilka):
Split urad dal is obtained by splitting whole urad dal along the natural seam into two halves. The outer black skin or chilka is usually left intact in this variety, giving it a distinct appearance.
Split urad dal is rich in protein, dietary fiber, vitamins, and minerals, making it a nutritious addition to a balanced diet.
- Whole Urad Dal (Urad Dal Gota):
Whole urad dal, also known as urad dal gota or sabut urad, is the unsplit version of the pulse, where the black skin remains intact.
Like split urad dal, whole urad dal is also a good source of protein, dietary fiber, and essential nutrients.
The USDA National Nutrient Database provides approximate nutrition content for various foods, including urad dal. Here’s an overview of the approximate nutrition content of urad dal (cooked, boiled, without salt) per 100 grams:
- Calories: 106 kcal
- Protein: 7.63 grams
- Total Fat: 0.38 grams
- Saturated Fat: 0.067 grams
- Monounsaturated Fat: 0.106 grams
- Fat: 0.157 grams
- Carbohydrates: 19.99 grams
- Dietary Fiber: 5.3 grams
- Sugars: 0.42 grams
- Calcium: 38 mg
- Iron: 2.82 mg
- Magnesium: 85 mg
- Phosphorus: 138