1 serving (250 grams) contains 350 calories, 10.0 grams of protein, 5.0 grams of fat, and 70.0 grams of carbohydrates.
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Nutrition Information
Calories |
331.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 473.2 mg | 20% | |
| Total Carbohydrates | 66.2 g | 24% | |
| Dietary Fiber | 4.7 g | 16% | |
| Sugars | 4.7 g | ||
| protein | 9.5 g | 19% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 94.6 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 283.9 mg | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Injera with stew
Injera with stew is a staple dish in Ethiopian and Eritrean cuisine, celebrated for its robust flavors and nutritional balance. Injera, a tangy, spongy flatbread made primarily from teff flour, is naturally gluten-free and rich in fiber, iron, and essential amino acids. It serves as both a plate and utensil, soaking up the flavorful stews that accompany it. The stews, known as wats, often include legumes like lentils or chickpeas, which provide plant-based protein, or slow-cooked meats enriched with aromatic spices. Additionally, vegetables are commonly featured, offering vitamins and antioxidants. While Injera and stew can be healthful, some recipes may be high in sodium or saturated fat depending on preparation. Paired thoughtfully, this dish delivers a satisfying and nutritious meal steeped in tradition and cultural heritage.
