1 serving (100 grams) contains 250 calories, 8.0 grams of protein, 10.0 grams of fat, and 30.0 grams of carbohydrates.
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Nutrition Information
Calories |
595.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 71.4 mg | 23% | |
| Sodium | 1190.5 mg | 51% | |
| Total Carbohydrates | 71.4 g | 25% | |
| Dietary Fiber | 2.4 g | 8% | |
| Sugars | 4.8 g | ||
| protein | 19.0 g | 38% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 47.6 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 238.1 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 lekor
Fried Lekor is a traditional Malaysian snack originating from Terengganu. Made primarily from fish paste, tapioca flour, and seasoning, this dish is shaped into cylindrical bites before deep frying, resulting in a crispy exterior and chewy interior. It’s often served with sweet chili dipping sauce for added flavor. Rich in protein from the fish content, Fried Lekor offers some nutritional benefits, supporting muscle repair and growth. However, due to the deep-frying process, it is high in fat and calories, which can contribute to weight gain or cardiovascular concerns if consumed excessively. The addition of tapioca flour provides carbohydrates, offering energy, though it lacks significant micronutrient value. Moderation is key when enjoying Fried Lekor, especially as part of a balanced diet. Its savory taste and cultural significance make it a beloved street food across Malaysia, celebrated for its simplicity and unique flavor profile.
