red gram dal
Also known as:
Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, red gram dal is highly nutritious. It is an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and potassium, which support heart health, muscle repair, and efficient digestion.
Red gram dal contains approximately 21.7g of protein per 100g of dry lentils. This high protein content makes it a vital staple for vegetarians and vegans to meet their daily muscle-building and repair needs.
Yes, red gram dal is naturally gluten-free and vegan. It is a safe and healthy plant-based protein option for individuals with celiac disease, gluten sensitivities, or those following a strictly vegan lifestyle.
Yes, it can be very effective for weight management. The high fiber and protein content promote a feeling of fullness (satiety), which helps reduce overall calorie intake and prevents overeating throughout the day.
Yes, red gram dal is beneficial for diabetics. Its high dietary fiber content helps regulate blood sugar levels by slowing the absorption of glucose, preventing the sharp spikes often associated with high-carb foods.
No, red gram dal is generally not considered keto-friendly. With approximately 55.23g of carbohydrates per 100g, it exceeds the daily carb limit for most ketogenic diets, though it remains a healthy complex carbohydrate for other dietary patterns.
While not mandatory, soaking red gram dal for 30 to 60 minutes is recommended. Soaking reduces the cooking time, improves the texture, and helps neutralize anti-nutrients like phytic acid, making the minerals easier for your body to absorb.
red gram dal is a versatile ingredient found in cuisines around the world. With 330.78 calories per 100g and 21.7 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
View all legume →Discover 0 recipes featuring red gram dal with step-by-step instructions.
Browse recipes →Red gram dal has a mild, nutty, and slightly earthy flavor. Its soft, creamy texture when cooked makes it an excellent base for absorbing the flavors of spices like turmeric, cumin, and garlic in traditional dishes like Sambar or Dal Tadka.
Yes, it is highly recommended during pregnancy because it is rich in folic acid (folate). Folate is essential for healthy fetal development, specifically for cell growth and the prevention of neural tube defects.
Store dry red gram dal in an airtight container in a cool, dry, and dark place. When kept away from moisture and pests, it can last for up to 12 months, though it is best consumed within 6 months for optimal flavor and faster cooking.