Eatensity(Beta)

Eatensity(Beta)

Cooking Method Nutrition Comparison

See how boiling, frying, steaming, and other methods change the nutrition of common Indian foods. Pick a food below.

Cereals & Millets

Rice (Raw, Milled)6 methods Brown Rice4 methods Wheat Flour (Atta)5 methods Ragi (Finger Millet)4 methods Bajra (Pearl Millet)4 methods Jowar (Sorghum)4 methods Oats3 methods Semolina (Sooji/Rava)5 methods Idli Batter (Rice + Urad)3 methods Dosa Batter3 methods Corn (Maize)5 methods

Legumes & Pulses

Toor Dal (Pigeon Pea)4 methods Moong Dal5 methods Chana Dal5 methods Urad Dal6 methods Masoor Dal (Red Lentil)4 methods Rajma (Kidney Beans)4 methods Chole (Chickpeas)5 methods Chickpeas (Soak vs Cook)4 methods Tofu6 methods

Vegetables

Potato7 methods Sweet Potato5 methods Brinjal (Eggplant)6 methods Cauliflower6 methods Cabbage5 methods Okra (Bhindi)5 methods Onion6 methods Tomato4 methods Carrot5 methods Beetroot4 methods

Green Leafy Vegetables

Spinach (Palak)5 methods Methi (Fenugreek Leaves)4 methods

Fruits

Banana5 methods Plantain (Raw Banana)5 methods

Dairy

Paneer (Cottage Cheese)5 methods Milk (Whole)2 methods

Eggs

Egg (Whole)6 methods

Poultry

Chicken Breast7 methods Chicken Thigh6 methods

Meat

Goat Meat (Mutton)6 methods

Freshwater Fish

Rohu Fish6 methods

Marine Fish

Pomfret6 methods Mackerel (Bangda)5 methods

Shellfish

Prawns5 methods

Nuts & Seeds

Peanuts (Groundnut)4 methods Cashew Nut3 methods

Spices

Garlic4 methods Ginger4 methods

Oils & Fats

Ghee (Clarified Butter)4 methods

Mushrooms

Mushroom (Button)5 methods