1 serving (160 grams) contains 200 calories, 4.0 grams of protein, 0.5 grams of fat, and 44.0 grams of carbohydrates.
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Nutrition Information
Calories |
294.1 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 0% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7.4 mg | 0% | |
| Total Carbohydrates | 64.7 g | 23% | |
| Dietary Fiber | 1.5 g | 5% | |
| Sugars | 0 g | ||
| protein | 5.9 g | 11% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 14.7 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 73.5 mg | 1% | |
* 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 Ketupat
Ketupat, a traditional dish from Southeast Asia often associated with Indonesian, Malaysian, and Filipino cuisines, is a compactly woven rice cake made from white rice enclosed in a diamond-shaped pouch of young palm leaves. During cooking, the rice expands to fill the pouch, creating its characteristic firm texture. Ketupat is commonly served during festive occasions, particularly Eid celebrations, alongside dishes like satay, rendang, and curry. From a nutritional perspective, ketupat is low in fat and high in carbohydrates, serving as a good source of energy. However, being made from white rice, it lacks significant fiber or micronutrients compared to whole grains. Pairing it with protein-rich and vegetable-packed accompaniments helps balance its nutritional profile. As ketupat is boiled rather than fried, it is often lower in calories compared to other rice-based dishes. However, moderation is key due to its predominantly starch-based content.
