Skip to main content

What are the Nutritional Differences between Toor Dal and Moong Dal?



Here’s a clear comparison of the nutritional differences between Toor Dal and Moong Dal 

(per 100g, approx.):

1. Protein

- Toor Dal: ~22g  

- Moong Dal: ~24g  

✅ Moong dal has slightly more protein.

2. Fiber

- Toor Dal: ~15g  

- Moong Dal: ~8g  

✅ Toor dal is richer in dietary fiber.

3. Calories

- Toor Dal: ~340 kcal  

- Moong Dal: ~330 kcal  

✅ Both are similar in energy content.

4. Fat

- Toor Dal: ~1.5g  

- Moong Dal: ~1.2g  

✅ Low fat in both.

5. Digestibility

- Toor Dal: Heavier, takes longer to digest  

- Moong Dal: Light, easy on stomach  

✅ Moong dal is better for digestion and for kids or the sick.

6. Iron & Magnesium

- Both dals are good sources, but toor dal often contains slightly more iron.

Summary:  

- Moong dal is lighter, more protein-rich, and easier to digest.  

- Toor dal offers more fiber and is commonly used in sambars and daily meals.

Purchase Lakeena Dal via Online - www.seenaavaanaa.com

Labels:

Comments

Post a Comment

Popular posts from this blog

Benefits of Eating Dal ?

Dal, a staple in many South Asian cuisines, offers numerous health benefits. Here are some of the key advantages of including dal in your diet: 1. **High in Protein**: Dal is an excellent source of plant-based protein, making it a great option for vegetarians and vegans. 2. **Rich in Fiber**: The high fiber content in dal aids in digestion, helps maintain a healthy gut, and can prevent constipation. 3. **Low Glycemic Index**: Dal has a low glycemic index, which helps in regulating blood sugar levels and is beneficial for people with diabetes. 4. **Nutrient-Rich**: Dal is packed with essential nutrients like iron, folate, magnesium, potassium, and B vitamins. 5. **Heart Health**: The fiber, magnesium, and folate in dal contribute to cardiovascular health by reducing cholesterol levels and improving blood pressure. 6. **Weight Management**: Being high in protein and fiber, dal can help in weight management by promoting a feeling of fullness and reducing overall calorie intake. 7. **Antio...
Post a Comment
Read more

What are the key differences Between Brown Chana and White Chana ?

Brown chana and white chana are two popular varieties of chickpeas that differ in their nutritional content, taste, and texture. Here are the key differences: Nutritional Content 1. Fiber Content: Brown chana contains more fiber (12.5g per 100g) compared to white chana (8.5g per 100g). 2. Protein Content: Brown chana has a slightly higher protein content (19.3g per 100g) compared to white chana (18.5g per 100g). 3. Antioxidants: Brown chana contains more antioxidants, including polyphenols and flavonoids, compared to white chana. 4. Minerals: Both brown and white chana are rich in minerals like potassium, magnesium, and iron. However, brown chana has a slightly higher mineral content. Taste 1. Flavor Profile: Brown chana has a nuttier, slightly sweet flavor, while white chana has a milder, sweeter taste. 2. Aroma: Brown chana has a more pronounced aroma compared to white chana. Texture 1. Texture: Brown chana has a firmer, more compact texture, while white chana is softer and more...
Post a Comment
Read more

What is the Protein Content of Different types of Dals?

Here's a breakdown of the protein content in different types of dals: Types of Dals and Their Protein Content 1. Moong Dal: 24-25 grams of protein per 100 grams 2. Chana Dal: 20-22 grams of protein per 100 grams 3. Toor Dal: 22-24 grams of protein per 100 grams 4. Urad Dal: 24-26 grams of protein per 100 grams 5. Masoor Dal: 24-25 grams of protein per 100 grams 6. Lentil (Red or Yellow): 25-26 grams of protein per 100 grams 7. Kabuli Chana: 19-20 grams of protein per 100 grams 8. Desi Chana: 20-22 grams of protein per 100 grams 9. Rajma: 22-24 grams of protein per 100 grams 10. Mung Bean: 23-25 grams of protein per 100 grams Factors Affecting Protein Content 1. Soil quality: Dals grown in nutrient-rich soil may have higher protein content. 2. Climate: Weather conditions during cultivation can impact protein content. 3. Variety: Different varieties of dals may have varying protein content. 4. Processing: Processing methods, such as polishing or splitting, can affect protein ...
Post a Comment
Read more