Jhangora Ki Kheer (Jhangora Pudding) Recipe

Jhangora Ki Kheer (Jhangora Pudding) has a very high-calorie, very high-carb, high-fat and high-protein content. It is a good source of Calcium and Riboflavin.

The food contains 90.8g of carbs. The carbohydrate profile of the the food reveals it is high in complex carbs and high in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. With 19.4 gms of protein, it is high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

Because of its high fat content, it could be unsuitable option, especially if you're watching your fat intake for health reasons. It's average MUFA and average PUFA.

It has an average density of Sodium, thus making it suitable for a low-sodium diet. It is also high in Magnesium, an essential micronutrient that regulates functioning of muscles and nerves and heart beat. It is also an average source of Selenium, which is an important antioxidant especially in combination with vitamin E.

It belongs to Indian cuisine.

Based on the composite nutritive standing Jhangora Ki Kheer (Jhangora Pudding) has been given a composite ranking of 76, and in moderation.