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Breakfast

Spiced poha with peanuts

This home-style poha combines rice flakes, peanuts, curry leaves and peas. Adjust the seasoning and accompaniments to taste.

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25 minDifficulty: Easy
Spiced poha with peanuts served for breakfast

Servings in this printout: 2

Ingredients

Servings2
  • 100 g Rice flakes
  • 20 g Peanuts
  • 3 g Curry leaves
  • 50 g Peas
  • 1 tbsp Neutral cooking oil
  • 1 tbsp Fresh coriander
  • 1 tbsp Lemon juice
  • Salt to taste

Method

  1. Quickly rinse the rice flakes. Let them drain.
  2. Heat the oil in a pan.
  3. Sauté the peanuts, peas and curry leaves in the oil.
  4. Add the rice flakes and cook, stirring. Finish with coriander and lemon juice.

Original recipe nutrition per serving

The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs
43.06 g
Total carbohydrates (incl. fibre and polyols)
45.86 g
Protein
7.79 g
Fat
12.36 g

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • Peanuts · Suitable nutrition data was unavailable for this ingredient or product.
  • Curry leaves · Suitable nutrition data was unavailable for this ingredient or product.
  • Suitable nutrition data was unavailable for this ingredient or product.

Estimate for the modified recipe

Original recipe GL unavailable

The estimate applies to the ingredients, amounts and preparation described below.

Calculated GL · ≈ 28.33 / serving

Confidence · Low Some values or assumptions in the calculation are uncertain.

The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

How was the estimate calculated?

This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

Rice flakes, peanuts and peas use food-category GI estimates, not measured values for this exact dish. No carbohydrate reduction is assumed for rinsing.

GI-unmatched available carbohydrate omitted, up to 0.3 g/serving. Its effect is not assumed to be zero.

Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

Value used in the model

Original recipe amounts and preparation

  • 100 g · Rice flakes
  • 20 g · Peanuts
  • 3 g · Curry leaves
  • 50 g · Peas
  • 1 tbsp · Neutral cooking oil
  • 1 tbsp · Fresh coriander
  • 1 tbsp · Lemon juice
  • Salt to taste

Quickly rinse the rice flakes. Let them drain. Heat the oil in a pan. Sauté the peanuts, peas and curry leaves in the oil. Add the rice flakes and cook, stirring. Finish with coriander and lemon juice.

Separate version amounts and preparation

Servings for these amounts · 2

  • 100 g · Rice flakes
  • 20 g · Raw unsalted peanuts
  • 3 g · Fresh curry leaves
  • 50 g · Fresh green peas
  • 13.5 g · Neutral cooking oil
  • 3.75 g · Fresh coriander
  • 15 g · Lemon juice
  • amount in the original recipe · Salt to taste

Rinse the rice flakes briefly and drain. Sauté the peanuts, peas and fresh curry leaves in oil. Add the rice flakes and heat through. Finish with coriander, lemon juice and salt.

Research sources and technical details

Source names and technical notes appear in their original form.

Sources and limitations · A

GL method ↗