Toor whole

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Toor (tur, toovar) whole, also known as arhar dal or pigeon peas are a type of legume commonly found in the daily diets of many South Asian countries. Split toor is mostly used as the main ingredient in most dals and sambhars. On the other hand, whole toor can be used to make a variety of curries with different types of masalas. The taste of the pea itself is quite bland and can be combined with most spices to create a delicious dish. Aside from its versatility as an ingredient, whole toor dal is a nutritionally valuable part of any meal. 100 grams of raw whole toor dal consists of 136 kcal. The nutrition breakdown is as follows: Nutritional Information (per 100 grams): · Carbohydrates (23.88 g) · Protein (7.2 g) · Fat (1.64 g) · Vitamins o Thiamine (B1) 0.4 mg o Riboflavin (B2) 0.17 mg o Niacin (B3) 2.2 mg o Pantothenic acid (B5) 0.68 mg o Vitamin B6 0.068 mg o Folate (B9) 173 μg o Choline 45.8 mg o Vitamin C 39 mg o Vitamin E 0.39 mg o Vitamin K 24 μg · Minerals o Calcium 42 mg o Iron 6 mg o Magnesium 68 mg o Manganese 0.574 mg o Phosphorus 127 mg o Potassium 552 mg o Sodium 5 mg o Zinc 1.04 mg Pros Whole toor dal has many health benefits. Extremely high in Vitamin C, whole toor is used to develop the immunity system and build a resistance to colds. It also functions as an antioxidant. Also, whole toor has a reasonably low level of fat content, making it an excellent choice for people who want to cut down on their weight without lowering their overall calorie intake. Whole toor is also famously rich in protein, accounting for a significant percentage of protein intake for people in many South Asian nations. Research has indicated that the quality of the protein found in whole toor peas is higher than in split toor. This legume is also a good source of calcium. Overall, whole toor is a legume that is as healthy as it is versatile. It can be cooked in multiple ways, with a host of nutritional benefits to recommend it. While many traditional Indian whole toor curries tend to be on the hotter side, it can also be used for dishes with less spice.