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Black gram, urad gram, whole, dried, boiled in unsalted water

Black gram, also known as urad gram, is a pulse. The values here are for whole dried beans that have been soaked and boiled in unsalted water. They mainly provide carbohydrate and protein, with 14g of carbohydrate and 7.8g of protein per 100g. This amount also contains 0.4g of fat and 52mg of magnesium.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. Magnesium contributes to normal muscle and nerve function. Beans prepared without added salt have a low salt content, although adding salt during cooking or using salted sauces will change this. Full nutrient figures for the unsalted boiled beans are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

89 kcal

Energy

379 kJ

Fat

0.4g

of which saturates

0.1g

Carbohydrate

14g

of which sugars

0.3g

Protein

7.8g

Salt

0.03g

Alcohol

0g

Water

71g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

2µg

Vitamin D

0µg

Vitamin C

Trace

Thiamin (B1)

0.11mg

Riboflavin (B2)

0.09mg

Niacin (B3)

0.5mg

Vitamin B12

0µg

Folate

33µg

Calcium

49mg

Iron

2mg

Magnesium

52mg

Phosphorus

120mg

Potassium

260mg

Sodium

13mg

Zinc

0.9mg

Copper

0.23mg

Other types of black gram

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Black gram, chilki urad dahl, dried, split, boiled in unsalted water

90 kcal

8g

0.4g

–

Black gram, duhli urad dahl, split, dried, boiled in unsalted water

96 kcal

8.1g

0.4g

–

Black gram, urad gram, whole, dried, raw

275 kcal

25g

1.4g

–

Black gram, chilki urad dahl, split, dried, raw

287 kcal

26g

1.4g

–

Black gram, duhli urad dahl, split, dried, raw

298 kcal

27g

1.4g

–

About these figures

Values are per 100g of the food as described (Soaked and boiled). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published