Tag: Toor dal

According to nutritional experts, certain lentils like toor dal contain moderate levels of purines, which can affect uric acid levels in the body. This has led many to question whether a staple of Indian cuisine could be a silent contributor to rising uric acid and related health concerns, such as gout.

Packed with protein and folate, a single cup of cooked pigeon peas provides a significant portion of your daily recommended intake for several key nutrients. So, are pigeon peas healthy to eat? Yes, they are considered a nutritional powerhouse and a valuable addition to a balanced diet.

A traditional practice in many Indian kitchens, soaking legumes like toor dal before cooking is a ritual passed down through generations. But while it's widely believed to offer benefits, a common misconception is that this process directly increases the protein content; instead, it improves the protein's overall bioavailability.

Did you know that despite being a protein-rich legume, toor dal, or split pigeon peas, is not considered a complete protein on its own? This is due to its limiting amino acid profile, which can be easily balanced with other dietary components to ensure your body gets all the essential building blocks it needs.

One small cup (100 grams) of plain, cooked tur dal contains approximately 107 kcal, with this number varying significantly based on preparation methods and added ingredients. This Indian staple, also known as arhar or toor dal, is a nutritional powerhouse, rich in protein, fiber, and essential minerals. Understanding the factors that influence its caloric content can help you tailor this versatile pulse to your dietary goals.

A 100-gram serving of uncooked toor dal contains only about 1.5 grams of fat, making it an incredibly low-fat food option. This beloved Indian legume, also known as split pigeon peas, offers a wealth of nutritional benefits far beyond its minimal fat content, including ample protein and dietary fiber.

While both are legumes, pigeon peas and chickpeas are not the same. Originating from different regions of the world—pigeon peas in India and chickpeas in the Fertile Crescent—they possess distinct characteristics that set them apart.

The pigeon pea, or *Cajanus cajan*, has been cultivated for over 3,500 years and is a staple food in many tropical and subtropical regions. Its reputation as a highly nutritious and versatile legume is well-deserved, but proper preparation is key to unlocking its full benefits.

According to a systematic review published in the *American Journal of Hypertension*, increasing the intake of dietary pulses can significantly lower blood pressure. This brings into focus the question: is toor dal good for high blood pressure, and how can it be a beneficial part of a heart-healthy diet?

According to a survey, 73% of urban Indians are protein-deficient, a nutritional gap that plant-based sources can help fill. Given that it's a staple legume, a common question arises: 'Is eating toor dal daily good for health?' and the answer depends heavily on moderation and overall dietary balance.