1 serving (100 grams) contains 200 calories, 4.0 grams of protein, 8.0 grams of fat, and 30.0 grams of carbohydrates.
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Nutrition Information
Calories |
476.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 47.6 mg | 15% | |
| Sodium | 714.3 mg | 31% | |
| Total Carbohydrates | 71.4 g | 25% | |
| Dietary Fiber | 2.4 g | 8% | |
| Sugars | 23.8 g | ||
| protein | 9.5 g | 19% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 47.6 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 119.0 mg | 2% | |
* 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 Batter
Batter is a versatile mixture commonly made from flour, liquid (milk, water, or eggs), and sometimes leavening agents like baking powder or yeast. It serves as a base for countless dishes across cuisines, from pancakes and waffles to fried foods like tempura and fish. Batter can range in consistency, from thick for coating foods to thin for crepes. While its origins are hard to pinpoint, it is a fundamental element in both Western and Asian culinary traditions. Nutritionally, batter can provide quick energy from carbohydrates and protein, depending on its ingredients. However, it is often used in recipes that add fat and sugar, and fried batter can increase calorie density and reduce healthfulness. To make batter more nutritious, whole-grain flours or alternative liquids like plant-based milks can be used. Moderation is key when enjoying batter-based dishes, especially those that are deep-fried or heavily sweetened.
