Description

The nutritional value of Nonveg Tandoori Sizzler can vary depending on the specific ingredients used, portion size, and cooking methods. Here’s a general breakdown of the nutritional components:

1. Calories: The calorie content of Nonveg Tandoori Sizzler can range from 400 to 800 calories per serving, depending on the types and amounts of meat, marinade ingredients, and accompaniments.
2. Protein: Nonveg Tandoori Sizzler is typically high in protein due to the meat used in the dish. Chicken, lamb, or seafood like shrimp or fish are excellent sources of protein. The protein content can range from 20 to 40 grams per serving, depending on the portion size and type of meat.
3. Fat: The fat content in Nonveg Tandoori Sizzler can vary depending on the cuts of meat used and the amount of oil or ghee in the marinade. Chicken breast and lean cuts of meat will have lower fat content compared to fattier cuts. The fat content can range from 10 to 30 grams per serving.
4. Carbohydrates: The carbohydrate content in Nonveg Tandoori Sizzler primarily comes from any accompanying vegetables, rice, or bread served with the dish. The amount of carbohydrates can vary, but it is generally moderate, ranging from 20 to 50 grams per serving.
5. Fiber: The fiber content will depend on the vegetables and other fiber-rich ingredients included in the sizzler. The exact amount can vary, but it is typically in the range of 2 to 6 grams per serving.
6. Vitamins and Minerals: Nonveg Tandoori Sizzler can provide various vitamins and minerals depending on the ingredients used. Meats like chicken and lamb are good sources of vitamins B12, B6, and minerals like iron and zinc. Accompanying vegetables can contribute vitamins A, C, and potassium.

It’s important to note that the specific nutritional values can vary based on the recipe, portion size, and cooking methods. If you have a particular Nonveg Tandoori Sizzler recipe in mind, it would be best to refer to the specific ingredients and their quantities to get a more accurate understanding of its nutritional content.