Til Laru Nutrition Facts: Calories, Macros & Health Benefits

Summary: Til Laru contains 470 calories, 11.5g protein, 43g carbs, and 27g fat per one piece (25g). It is a source of saturated fat, calcium, iron.

vegetarian vegan gluten-free dairy-free
Til Laru - nutrition facts and calorie information

Nutrition Facts — one piece (25g)

43.0g
Carbs
11.5g
Protein
27.0g
Fat
NutrientAmount% Daily Value
Calories470 kcal24%
Protein11.5g23%
Carbohydrates43.0g16%
Total Fat27.0g35%
Fiber5.2g19%
Sugar32.0g--
Saturated Fat4.0g20%
Sodium22.0mg1%
Potassium0.20mg0%
Calcium175.0mg13%
Iron270.0mg1500%
Magnesium4.3mg1%
Zinc340.0mg3091%
Vitamin C0.68mg1%
Vitamin A0.14mcg0%
Vitamin B63.0mg176%
Vitamin B120.38mcg16%
Folate48.0mcg12%
Vitamin E1.4mg9%
Phosphorus2.0mg0%

Is Til Laru Good for You?

Til Laru provides 470 calories per one piece (25g) with 11.5g protein, 43g carbohydrates, and 27g fat. It is a source of saturated fat (20% dv), calcium (13% dv), iron (1500% dv).

Bengali version of sesame ladoo made with white sesame seeds and nolen gur (date palm jaggery), traditionally prepared during Poush Parbon and Makar Sankranti

Key Health Benefits of Til Laru

How to Track Til Laru Nutrition with Gram

Use Gram to log til laru 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 til laru?

Til Laru contains 470 calories per one piece (25g).

How much protein is in til laru?

Til Laru provides 11.5g of protein per one piece (25g).

How many carbs are in til laru?

Til Laru has 43g of carbohydrates per one piece (25g).

Is til laru good for tracking nutrition?

Yes. Til Laru can be logged by calories, macros, and micronutrients in the Gram app.

How should I use til laru in a meal plan?

Use Til Laru 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 til laru and thousands of other foods with the Gram app.

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