1 serving (200 grams) contains 350 calories, 8.0 grams of protein, 15.0 grams of fat, and 45.0 grams of carbohydrates.
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Nutrition Information
Calories |
411.8 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 22% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 58.8 mg | 19% | |
| Sodium | 705.9 mg | 30% | |
| Total Carbohydrates | 52.9 g | 19% | |
| Dietary Fiber | 3.5 g | 12% | |
| Sugars | 5.9 g | ||
| protein | 9.4 g | 18% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 58.8 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 235.3 mg | 5% | |
* 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 Fried carrot cake
Fried Carrot Cake, also known as "Chai Tow Kway," is a flavorful and savory dish originating from Southeast Asian cuisine, particularly popular in Singapore and Malaysia. Despite its name, it doesn't contain actual carrots but is made from radish (white or daikon), rice flour, and water to form a steamed rice cake. These cakes are cut into bite-sized pieces and pan-fried with eggs, garlic, preserved radish, and at times, soy sauce. There are two variations: the "white" version, which is less sweet, and the "black" version, which incorporates sweet dark soy sauce. While rich in flavor, Fried Carrot Cake is moderately high in carbohydrates due to the rice flour base and can be oily depending on preparation methods. It offers some protein from the eggs and fiber from the radish, but its nutritional profile may be less favorable for those monitoring calorie or fat intake. Enjoy it as a treat or comfort food!
