How is Aluva commonly used in cooking?

Aluva is typically cooked by boiling or steaming and served as a vegetable or side dish in meals.

Is Aluva suitable for vegan diets?

Yes, Aluva is plant-based and contains no animal products, making it suitable for vegan diets.

Does Aluva contain common food allergens?

No, Aluva does not contain common allergens like gluten, dairy, nuts, soy, or eggs.

Illustration

AluvaL

Parastromateus niger

Also known as: Black pomfret, Brown Pomfret, Pomfret, Halwa, Adadio, Thondrotte, Halwa, Karuvolli, Karauthakoli, Avoli, Vellavoli, Vellaivaval, Vavval, Karuvaval

Aluva is a tuber commonly consumed in some Indian regions. It is prepared by cooking and is known for its moderate carbohydrate content and unique nutritional profile rich in certain vitamins and minerals.

Non-VegetarianMedium GINOVA 1· Unprocessed

104

kcal

Serving Size= 100g

Nutrition per 100g

Protein22g(84%)

Carbs0.00g(0%)

Fat1.8g(16%)

Rich in% daily value

Vitamin B6999%Biotin999%Selenium88%Chromium44%Phosphorus35%

View all nutrients →

Nutrient Breakdown

Key Nutrients(14)

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.

Common questions about Aluva

A 100 gram serving of cooked Aluva contains approximately 350 kcal.

About Aluva

Aluva is a starchy tuber widely eaten in parts of India, often boiled or cooked as a vegetable. It has a firm texture and mildly sweet flavor, making it a common accompaniment in meals.

This tuber is notable for its exceptionally high vitamin B6 and biotin content, along with significant levels of selenium, protein, chromium, and phosphorus, which makes it nutritionally distinct among root vegetables.

Commonly eaten cooked, Aluva provides energy primarily from carbohydrates and contains dietary fiber aiding digestion.
Being plant-based and free from animal products, it fits well into vegan diets.
It contains no common allergens and is low in fat and sodium.

Aluva can feature in main meals such as lunch and dinner and is valued for its nutritional density and distinctive taste profile.