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Pilau, mushroom, homemade

Homemade mushroom pilau is a cooked rice-based dish containing mushrooms. It mainly provides carbohydrate, with smaller amounts of fat and protein. Per 100g, this recipe provides 24g of carbohydrate, 3.5g of fat, including 2g of saturated fat, and 2.5g of protein.

Carbohydrate provides energy for the body, while protein supports the maintenance and repair of body tissues. The saturated fat content is worth noting for people monitoring their intake. Fat and salt levels in homemade pilau can vary with the ingredients and quantities used, so these values apply to the recipe described. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

138 kcal

Energy

584 kJ

Fat

3.5g

of which saturates

2g

Carbohydrate

24g

of which sugars

0.8g

Fibre

0.7g

Protein

2.5g

Salt

0.01g

Alcohol

0g

Water

71g

Cholesterol

8.2mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

42µg

Vitamin D

0µg

Vitamin E

0.25mg

Vitamin C

Trace

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.5mg

Vitamin B6

0.04mg

Vitamin B12

Trace

Folate

5µg

Calcium

9mg

Iron

0.66mg

Magnesium

9mg

Phosphorus

43mg

Potassium

91mg

Sodium

2mg

Zinc

0.5mg

Copper

0.12mg

Selenium

7µg

Iodine

4µg

Other types of pilau

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pilau, egg and potato, brown rice, homemade

117 kcal

4.7g

2.8g

1.4g

Pilau, egg and potato, homemade

124 kcal

4.4g

2.5g

1g

Pilau, vegetable, homemade

112 kcal

3.3g

1.5g

2.2g

Pilau, prawn, homemade

149 kcal

5.2g

3.2g

0.6g

About these figures

Values are per 100g of the food as described (Recipe. Rice-based dish. Recipe from a personal collection). "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.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published