Shrimp with Shallots and Curry Leaves (Chochin Jhinga) 1 Recipe

Shrimp with Shallots and Curry Leaves (Chochin Jhinga) 1 has a high-calorie, average-carb, average-fat and very high-protein content. It is a good source of Iron.

With 38.3 gms of protein, it is very high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

Moreover, the average fat content makes it suitable if you're on a low-fat diet plan. It's low MUFA and low PUFA. In terms of Polyunsaturated Fat content it is ranked in the bottom 20% of all food items. It is also ranked in the bottom 20 percentile in terms of its Monounsaturated Fat content, which are considered among "good fats".

It gives a good yield of Iron at 5.8 gms/ serving, and should be included in an Iron rich diet. Iron is essential to help carry oxygen from the lungs to the muscles and other organs, and is especially helpful for pregnant women. It has a high density of Sodium, thus making it unsuitable for a low-sodium diet.

Ideally consumed as a Side Dish.

Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 15, for Shrimp with Shallots and Curry Leaves (Chochin Jhinga) 1, and we advise that this food sparingly.