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Nuvvula Paalu

Nuvvula Paalu has 213.5 calories per serving (1 Glass) — that's 88.6 calories per 100g. It provides 5.2g protein, 16g carbs, and 14.3g fat. With a low glycemic index (GI: 40), this recipe is suitable for diabetes management, heart health, PCOS. The 6.7g of dietary fiber per serving adds to its nutritional value. It contains anti-inflammatory ingredients like turmeric and ginger.

Track the exact calories and macros of Nuvvula Paalu in the Hint app — India's comprehensive recipe and nutrition tracking platform.

Nuvvula Paalu
  • Serving Size 1 Glass (240 g)
  • Calories213.5 kcal
  • Carbs16.0 g (64.1 kcal)
  • Protein5.2 g (20.9 kcal)
  • Fats14.3 g (128.5 kcal)

Nutrition Label

Nuvvula Paalu

  • Serving Size1 Glass (240 g)
  • Calories213.5 kcal
  • Carbs16.0 g
  • Fiber6.7 g
  • Sugar5.8 g
  • Protein5.2 g
  • Fat14.3 g
  • Saturated fat2.0 g
  • Mono unsaturated fat5.4 g
  • Poly unsaturated fat6.2 g
  • Cholesterol0.0 mg
  • Sodium400.3 mg

Nutrition per 100g

  • Calories88.6 kcal
  • Carbs6.6 g
  • Fiber2.8 g
  • Sugar2.4 g
  • Protein2.2 g
  • Fat5.9 g
  • Cholesterol0.0 mg
  • Sodium166.1 mg

1 serving = 241g

Cooking time: 10 minutes

Serves: 1 persons

Ingredients

Sesame seeds
2 Table Spoon
Dates processed
10 Grams
Salt
1 Grams
Water
200 Milliliter
Cinnamon
2 Grams

Instructions

1
Wash and soak the sesame seeds
Soak the sesame seeds in water with a pinch of salt. Leave for 8 hours or overnight then drain off the water and rinse under the tap
2
Strain the liquid and have it chilled
Add the seeds, dates and water to a blender and blend on high for 2-3 mins until all the seeds are finely ground. Pour into a nylon milk bag / cheesecloth with a large bowl underneath. Squeeze all of the moisture out using your hands and then stir in the cinnamon.Enjoy the sesame seed milk

Glycemic Index

40 Low
Low
Medium
High

Likely to produce a slower, steadier rise in blood glucose for most people.

How to flatten the spike

  • Pair this dish with a protein source (dal, paneer, eggs, fish, or curd).
  • Add a fiber-rich side salad or non-starchy vegetables.
  • Avoid combining this with another high-carb side in the same meal.

Compare & Substitute

NutrientNuvvula PaaluAlmond milkBadam ka doodhBadamer Dud
Calories213.5 kcal216.8 kcal216.8 kcal216.8 kcal
Carbs16 g9.2 g9.2 g9.2 g
Protein5.2 g5.7 g5.7 g5.7 g
Fat14.3 g17.5 g17.5 g17.5 g
Fiber6.7 g5.6 g5.6 g5.6 g
Sugar5.8 g6.3 g6.3 g6.3 g
Sodium400.3 mg1 mg1 mg1 mg
Cholesterol0 mg0 mg0 mg0 mg

Health Goals Suitability

Weight Loss

At 213.5 kcal per serving, this can fit into a weight loss diet with mindful portion control.

Diabetes

With a low glycemic index of 40, this recipe supports stable blood sugar levels. The 6.7g fiber further slows glucose absorption. Contains ingredients traditionally known to help regulate blood sugar.

Muscle Gain

Low protein content (5.2g per serving) — not sufficient alone for muscle building. Combine with high-protein sides like paneer, eggs, chicken, dal, or a protein shake to reach 25-30g protein per meal.

Heart Health

Zero cholesterol and low saturated fat (2g) make this heart-friendly. Anti-inflammatory ingredients benefit overall heart health.

PCOS

Low GI (40) with 6.7g fiber supports insulin sensitivity — key for PCOS management. Anti-inflammatory ingredients like turmeric and ginger are especially beneficial for PCOS.

Thyroid

No goitrogenic ingredients — generally safe for thyroid conditions. The iron content supports thyroid hormone production.

Portion Guidance

Weight Loss

1 Glass (~241g) or slightly less. Pair with a high-fiber side like cucumber raita or salad to feel full on fewer kcal.

Muscle Gain

1 Glass (~241g) plus a protein-rich addition (100g paneer, 2 eggs, or 1 cup dal) to hit 25-30g protein per meal.

Diabetes

1 Glass (~241g). Pair with whole wheat roti (not rice) to lower glycemic load. Eat protein and fiber portions first, carbs last.

General

1 Glass (~241g) provides a balanced portion. Adjust based on your daily kcal target — track accurately in the Hint app.

Recipe Modifications

Lower fat

Reduce oil to 1 teaspoon and use an air fryer or non-stick pan. Steaming vegetables before adding retains flavor with less fat.

Boost protein

Add 50g paneer, a boiled egg, or a side of sprouted moong dal. Stirring in 1 tbsp of peanut butter also adds 4g protein.

Reduce sodium

Cut salt by half and boost flavor with lemon juice, fresh herbs, or amchur (dry mango powder) instead.

Meal prep friendly

Nuvvula Paalu stores well for 2-3 days refrigerated. Reheat on stovetop for best texture. Prepare ingredients in advance for quick weeknight cooking.

Common Mistakes

Using too much oil or ghee

Why it matters: Excess oil can double the calorie content without adding nutritional value.

Fix: Measure oil with a tablespoon instead of pouring freely. 1 tbsp = 120 kcal.

Adding salt without measuring

Why it matters: Excess sodium increases blood pressure risk. Indian cooking already uses salt-heavy ingredients like pickles and chutneys alongside.

Fix: Use ½ teaspoon salt and taste before adding more. Account for sodium from other meal components.

Not measuring serving size

Why it matters: The nutrition values are for 1 standard serving. Eating 2-3x the serving means 2-3x the kcal (427-640.5 kcal).

Fix: Use the Hint app to scan and log the exact portion you eat for accurate tracking.

Frequently Asked Questions

Scientific References

  1. Low glycemic index foods help improve blood sugar control in people with diabetes

    Brand-Miller J et al. (2003). Low-glycemic index diets in the management of diabetes. Diabetes Care.

    DOI: 10.2337/diacare.26.8.2261
  2. Increased dietary fiber intake is associated with lower body weight

    Slavin JL (2005). Dietary fiber and body weight. Nutrition.

    DOI: 10.1016/j.nut.2003.09.004
  3. Dietary fiber slows glucose absorption and reduces post-meal blood sugar spikes

    Weickert MO & Pfeiffer AFH (2008). Metabolic effects of dietary fiber consumption. Journal of Nutrition.

    DOI: 10.1093/jn/138.3.439
  4. Curcumin in turmeric has significant anti-inflammatory properties

    Hewlings SJ & Kalman DS (2017). Curcumin: A Review of Its Effects on Human Health. Foods.

    DOI: 10.3390/foods6100092

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