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indian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 322 kcal 16 %
  • Fat 9 g 14 %
  • Saturated 5 g 26 %
  • Carbs 53 g 18 %
  • Fiber 8 g 32 %
  • Protein 16 g 31 %
  • Cholesterol 30 mg 10 %
  • Sodium 2594 mg 108 %
  • Calcium 459 mg 46 %
  • Magnesium 156 mg 37 %
  • Potassium 1954 mg 42 %
  • Iron 6 mg 31 %
  • Zinc 3 mg 30 %
  • Phosphorus 450 mg 64 %
  • Vitamin A 201 µg 22 %
  • Vitamin C 76 mg 85 %
  • Thiamin (B1) 0 mg 30 %
  • Riboflavin (B2) 1 mg 47 %
  • Niacin (B3) 2 mg 15 %
  • Vitamin B6 1 mg 51 %
  • Folate equivalent (total) 112 µg 28 %
  • Vitamin B12 1 µg 35 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 2 mg 10 %
  • Vitamin K 121 µg 101 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cucumber Yogurt Raita Salad recipes

Ingredients

  • 1 cup (227 grams) plain, full-fat yogurt
  • 1 garlic clove, peeled
  • 1-inch piece of fresh ginger, peeled
  • 1/4 teaspoon granulated sugar
  • Juice of half a lemon (about 2 tablespoons)
  • 1 tablespoon minced mild or hot fresh chile (I used a jalapeno)
  • 1 teaspoon cumin seeds, black or yellow mustard seeds or nigella seeds (I used black mustard seeds)
  • 2 tablespoons chopped mint leaves, divided
  • 2 tablespoons chopped cilantro leaves, divided
  • kosher salt
  • 2 long, English-style cucumbers (2 pounds total)
  • 1 cup cherry or grape tomatoes, diced
  • 1/2 medium red onion, chopped small

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