1 serving (150 grams) contains 350 calories, 6.0 grams of protein, 18.0 grams of fat, and 40.0 grams of carbohydrates.
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Nutrition Information
Calories |
552.1 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 47.3 mg | 15% | |
| Sodium | 946.4 mg | 41% | |
| Total Carbohydrates | 63.1 g | 22% | |
| Dietary Fiber | 4.7 g | 16% | |
| Sugars | 7.9 g | ||
| protein | 9.5 g | 19% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 78.9 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 315.5 mg | 6% | |
* 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 cakes
Fried Carrot Cake, also known as "Chai Tow Kway," is a beloved dish originating from Southeast Asian cuisine, particularly popular in Singapore and Malaysia. Despite its name, it doesn’t contain carrots but is made from steamed rice flour and white radish (daikon), which give it a soft, cake-like texture. This mixture is pan-fried with eggs, garlic, and soy sauce, creating a savory, crispy dish often enjoyed as a street food favorite. Variants include a "black" version cooked with dark soy sauce for added sweetness. While high in flavor, its nutritional profile presents both benefits and drawbacks. Radish provides fiber and vitamins, and eggs contribute protein, but the dish is rich in oils and often sodium-heavy due to seasoning and frying methods. Portion control and preparation adjustments, like reducing oil or sodium, can make it a slightly healthier indulgence for lovers of pan-fried delicacies.
