Calories in Cabbage Matar

The figure is for patta gobhi matar made the plain way: 100 g of shredded cabbage and 50 g of green peas, cooked in 1 teaspoon of oil with spices, as one bowl. Cabbage loses much of its volume in the pan, so the cooked bowl is smaller than the raw weight suggests, and a katori at home may hold less still. The recipe is also leaner than many kitchens manage, where a tadka with a tablespoon of oil is common. The 106 kcal belongs to this recipe and this serving.

Cabbage matar is the unusual sabzi in which the oil does not dominate. Carbohydrate supplies 40% of the energy, fat 39% and protein 21%, the highest protein share of any dish here that has no paneer. The peas do that: 50 g of them lift the bowl to 5.4 g of protein, more than aloo gobi (3.3 g) or aloo ki sabzi (3.1 g) provide in bowls of 187 kcal and 181 kcal. Cabbage and peas together give 6.6 g of fibre. Only bharwa bhindi, at 104 kcal, is lighter among the 22 sabzis, and it has 2.3 g of protein.

A bowl of cabbage matar is roughly 5% of a sedentary man's daily energy requirement and 6% of a woman's. Three bowls, 318 kcal, still come to less than one bowl of matar paneer at 374 kcal. That makes cabbage matar a good dish to eat in quantity: it fills the plate, adds 6.6 g of fibre per bowl and brings a little protein. It is not enough protein to carry a meal, so dal, curd or eggs still belong next to it.

The 106 kcal rests on a single teaspoon of oil and on leaving out potato; cabbage matar cooked with a generous tadka is not this light. Because it is easy to eat two or three bowls of it, the salt in the seasoning counts as well. Anyone told by a doctor or dietitian to cut salt for blood pressure or a kidney condition should season it lightly. Cabbage and peas also cause gas in some people, in which case a smaller helping is more comfortable.