Ready Dal Nutrition Facts: Calories, Macros & Health Benefits

Summary: Ready Dal contains 130 calories, 5.5g protein, 12g carbs, and 6.5g fat per one bowl (200g). It is a source of saturated fat, sodium, iron.

vegetarian gluten-free
Ready Dal - nutrition facts and calorie information

Nutrition Facts — one bowl (200g)

12.0g
Carbs
5.5g
Protein
6.5g
Fat
NutrientAmount% Daily Value
Calories130 kcal6%
Protein5.5g11%
Carbohydrates12.0g4%
Total Fat6.5g8%
Fiber2.8g10%
Sugar2.0g--
Saturated Fat3.2g16%
Cholesterol12.0mg4%
Sodium550.0mg24%
Potassium1.5mg0%
Calcium35.0mg3%
Iron200.0mg1111%
Magnesium1.0mg0%
Zinc95.0mg864%
Vitamin C0.10mg0%
Vitamin A0.06mcg0%
Vitamin B60.50mg29%
Vitamin B120.10mcg4%
Folate60.0mcg15%
Vitamin E0.50mg3%
Vitamin K0.10mcg0%
Phosphorus55.0mg4%

Is Ready Dal Good for You?

Ready Dal provides 130 calories per one bowl (200g) with 5.5g protein, 12g carbohydrates, and 6.5g fat. It is a source of saturated fat (16% dv), sodium (24% dv), iron (1111% dv).

Ready-to-eat packaged dal makhani made with black urad dal and kidney beans slow-cooked with butter and cream in a rich tomato gravy

Key Health Benefits of Ready Dal

How to Track Ready Dal Nutrition with Gram

Use Gram to log ready dal and see calories, macros, and micronutrients in context. You can search by name or use AI food scanning to track meals quickly.

Frequently Asked Questions

How many calories are in ready dal?

Ready Dal contains 130 calories per one bowl (200g).

How much protein is in ready dal?

Ready Dal provides 5.5g of protein per one bowl (200g).

How many carbs are in ready dal?

Ready Dal has 12g of carbohydrates per one bowl (200g).

Is ready dal good for tracking nutrition?

Yes. Ready Dal can be logged by calories, macros, and micronutrients in the Gram app.

How should I use ready dal in a meal plan?

Use Ready Dal as part of a balanced meal and compare the protein, carbs, and fat values to your daily targets.

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Nutrition data sourced from USDA FoodData Central. Track ready dal and thousands of other foods with the Gram app.

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