Rajma Calories & Nutrition

Rajma has 165 calories per 1 bowl (110 kcal per 100 g)

Lunch Health Rating: 8/10 Best time: Lunch
165 kcal

Rajma Calories by Serving Size

Most people measure Indian food in katoris, plates and pieces — not grams. Here is Rajma broken down the way you actually eat it.

Serving Weight Calories Protein Carbs Fat
100 g 100 g 110 kcal 6 g 16 g 2.3 g
1 katori standard 150 g 165 kcal 9 g 24 g 3.5 g
1 bowl 200 g 220 kcal 12 g 32 g 4.7 g
2 katori 300 g 330 kcal 18 g 48 g 7 g
Values are scaled from the standard serving and rounded. Actual figures vary with recipe, oil used and regional preparation.
Nutrition Facts — Rajma (per 1 bowl)
Nutrient Per serving Per 100 g % DV*
Calories 165 kcal 110 kcal 8%
Protein 9 g 6 g 18%
Carbohydrates 24 g 16 g 8%
Fat 3.5 g 2.3 g 5%
Fiber 6.5 g 4.3 g 26%
Sugar 2 g 1.3 g 4%
* Percent Daily Values are based on a 2,000 calorie diet.
Where the calories come from
Protein 9 g · 22%
Carbs 24 g · 59%
Fat 3.5 g · 19%
Burn it off

Minutes of activity to burn 165 kcal (70 kg adult):

Brisk walking 35 min
Cycling 24 min
Running 18 min
Yoga 47 min

Is Rajma good for weight loss?

Yes — a good choice

Rajma carries roughly 110 kcal per 100 g, which is moderate for an everyday Indian food. The fibre content (around 4.3 g per 100 g) slows digestion and steadies appetite between meals. You can fit reasonable portions into a fat-loss diet without much trouble, as long as the rest of your day stays within your calorie target.

Is Rajma good for muscle gain?

Mainly an energy food

Rajma provides about 6 g of protein per 100 g, which counts as low for Indian foods. That works out to roughly 5.5 g of protein per 100 kcal, so it is a reasonable way to hit a protein target. Pair it with a dedicated protein source — dal, curd, paneer, eggs, soya or chicken — rather than relying on it for muscle growth.

Health tips for eating Rajma

Soak overnight for better digestibility. Rich in iron and folate. Pair with rice for complete amino acid profile. Great for vegetarians.

About Rajma

Kidney bean curry cooked in onion-tomato gravy. High in plant protein and fiber. A staple in North Indian cuisine.

Frequently asked questions about Rajma

1 katori (150 g) contains approximately 165 calories, along with 9 g protein, 24 g carbohydrates and 3.5 g fat.

100 g of Rajma contains about 110 calories, 6 g protein, 16 g carbs and 2.3 g fat.

2 katori works out to roughly 330 calories and 18 g of protein in total.

Yes — a good choice. Rajma carries roughly 110 kcal per 100 g, which is moderate for an everyday Indian food. The fibre content (around 4.3 g per 100 g) slows digestion and steadies appetite between meals. You can fit reasonable portions into a fat-loss diet without much trouble, as long as the rest of your day stays within your calorie target.

Rajma contains about 6 g of protein per 100 g, which is considered low for Indian foods. Pair it with dal, curd, paneer or eggs to lift the protein content of the meal.

Rajma provides roughly 16 g of carbohydrates and 1.3 g of sugar per 100 g. That is a moderate carbohydrate load for a typical serving. Portion control and pairing with protein, vegetables or curd help blunt the blood-sugar response. Anyone managing diabetes should confirm portions with their own doctor or dietitian.

Rajma is best eaten at lunch.

For a 70 kg adult, burning the roughly 165 calories in 1 katori rajma takes brisk walking for about 35 minutes, or cycling for about 24 minutes, or running for about 18 minutes, or yoga for about 47 minutes.

Compare Rajma with other foods

Rajma vs Biryani Rajma vs Dal Rajma vs Rice Rajma vs Mutton Biryani Rajma vs Plain Pulao

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Plain Pulao

210 kcal

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Data source: nutrition values are drawn from the Indian Nutrient Databank (INDB) — Vijayakumar A, Dubasi HB, Awasthi A, Jaacks LM, Curr Dev Nutr 2024;8(7):103790, used under CC BY 4.0. INDB is derived from the ICMR-NIN Indian Food Composition Tables (IFCT 2017 and 2004).

Serving sizes are typical Indian household portions set by FitDesi, with nutrients scaled from the per-100 g values. Figures vary with recipe, oil used and regional preparation.

Last updated: 29 August 2026

This page is for general information only and is not medical advice. See our disclaimer.