DAL TADKA A ROBUST LENTIL STEW MADE COOKED WITH… vs. MEDIUM VEGETABLE BIRYANI, MEDIUM
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
DAL TADKA A ROBUST LENTIL STEW MADE COOKED WITH… has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | DAL TADKA A ROBUST LENTIL STEW MADE… | MEDIUM VEGETABLE BIRYANI, MEDIUM |
|---|---|---|
| Protein | 4 G | 3 G |
| Total lipid (fat) | 3.3 G | 3.8 G |
| Carbohydrate, by difference | 13.3 G | 24.1 G |
| Energy | 100 KCAL | 143 KCAL |
| Total Sugars | 6 G | 3.8 G |
| Fiber, total dietary | 6.7 G | 6.8 G |
| Calcium, Ca | 20 MG | 26 MG |
| Iron, Fe | 1.3 MG | 0 MG |
| Sodium, Na | 453 MG | 438 MG |
| Cholesterol | 3 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.67 G | 1.5 G |
| Potassium, K | - | 0 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.