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Pilau, prawn, homemade

Homemade prawn pilau is a cooked rice dish containing prawns. The figures provided describe a homemade recipe, so the nutritional content may vary with the ingredients and preparation method. It mainly provides carbohydrate, with some protein and fat. Per 100g, it contains 25g of carbohydrate, 5.2g of protein and 3.2g of fat, including 1.9g of saturated fat.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. For people watching their saturated fat or salt intake, the type and amount of fat, stock and seasoning used in the recipe are worth noting. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

149 kcal

Energy

628 kJ

Fat

3.2g

of which saturates

1.9g

Carbohydrate

25g

of which sugars

0.8g

Fibre

0.6g

Proteine

5.2g

Sale

0.15g

Alcol

0g

Acqua

68g

Colesterolo

30mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

37µg

Vitamina D

0µg

Vitamina E

0.41mg

Vitamina C

Trace

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.3mg

Vitamina B6

0.08mg

Vitamina B12

0.2µg

Folato

4µg

Calcio

18mg

Ferro

0.85mg

Magnesio

13mg

Phosphorus

59mg

Potassio

76mg

Sodio

60mg

Zinco

0.6mg

Copper

0.12mg

Selenio

10µg

Iodio

9µg

Other types of pilau

Food

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, vegetable, homemade

112 kcal

3.3g

1.5g

2.2g

About these figures

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

Ulteriori letture e riferimenti

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

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente