1 serving (250 grams) contains 300 calories, 25.0 grams of protein, 15.0 grams of fat, and 20.0 grams of carbohydrates.
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Nutrition Information
Calories |
283.9 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 47.3 mg | 15% | |
| Sodium | 567.8 mg | 24% | |
| Total Carbohydrates | 18.9 g | 6% | |
| Dietary Fiber | 7.6 g | 27% | |
| Sugars | 4.7 g | ||
| protein | 23.7 g | 47% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 142.0 mg | 10% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 378.5 mg | 8% | |
* 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 Afang
Afang is a traditional vegetable soup from the Efik and Ibibio people of southeastern Nigeria, celebrated for its rich flavors and nutritional benefits. It is made primarily with shredded afang leaves (wild spinach) and waterleaf, combined with proteins like fish, beef, or dried seafood, and seasoned with spices, palm oil, and sometimes ground crayfish. Afang leaves are dense in fiber, aiding digestion, while waterleaf is rich in vitamins A and C, antioxidants, and essential minerals. The soup is also a source of protein and healthy fats from its meat and seafood components. However, it is often prepared with palm oil, which, though rich in heart-healthy fats, should be consumed in moderation due to its calorie density. Overall, Afang soup is a nutrient-dense dish that offers a balance of vitamins, minerals, and protein, with its roots deeply embedded in Nigerian culinary traditions.
