By [AUTHOR NAME] · FitTrackPro · · Method & sources
A standardized home-style rajma curry provides approximately 6.9g protein per 100g, or 12g in a 175g bowl. Use the converter and account for oil, gravy and rice separately.
Rajma portion converter
6.9g
120
16.3g
2.6g
5.1g
Estimate for a home-style rajma curry with gravy. Plain boiled beans, restaurant butter/oil and thicker gravies will produce different values.
The cooked weight includes the standardized curry and gravy.
| Serving | Protein | Calories | Carbs | Fiber |
|---|---|---|---|---|
| 100g rajma curry | 6.9g | 120 kcal | 16.3g | 5.1g |
| 150g serving | 10.3g | 180 kcal | 24.4g | 7.7g |
| 175g bowl | 12.0g | 210 kcal | 28.5g | 9.0g |
| 2 bowls (350g) | 24.0g | 420 kcal | 57.0g | 18.0g |
Dry rajma absorbs water and becomes much heavier during soaking and cooking. Never compare dry 100g values directly with 100g cooked curry.
Rice adds most of the extra calories and carbohydrates. Track the cooked rice portion separately in the Indian Food Calorie Calculator.
Onion-tomato gravy adds volume, while each teaspoon of oil or ghee adds concentrated calories. Restaurant rajma can therefore differ considerably.
Better portion estimates
A bowl of rajma is a recipe, not a single raw ingredient. The bean-to-gravy ratio, cooking fat and serving size determine the result. This page scales one standardized home-style curry, so use it as a consistent estimate and adjust when your preparation is noticeably thicker, oilier or larger.
Weigh the finished pot if practical, total the dry beans and cooking ingredients, then divide by the number of equal portions. This is more reliable than logging dry beans as though they were the same weight after soaking and cooking.
If you do not know the full recipe, weigh your served curry and use the closest button above. Record rice, roti, curd and salad separately.
Treat the result as a lower-confidence estimate because the quantity of oil, butter, cream and beans is unknown. A glossy oil layer or thick buttery gravy can raise calories without adding much protein.
Choose a realistic bowl weight and avoid counting the same gravy twice when you add a second serving.
Start with the 175g rajma bowl shown above: about 12g protein and 210 kcal. Then add the cooked rice portion in the meal calculator. The combined plate total should include both components; the figures on this page cover the rajma curry only.
Build a balanced plate
Use one calculator for the complete meal rather than estimating each ingredient in isolation.
The standardized home-style rajma curry used here contains approximately 6.9g protein per 100g. Plain boiled beans have a different water-to-bean ratio and should be logged separately.
A 175g bowl of this standardized curry provides about 12g protein, 210 kcal and 9g fiber.
Rajma is rich in lysine but relatively lower in some sulfur-containing amino acids. Pairing beans with rice or another grain provides complementary amino acids across the meal.