1 serving (150 grams) contains 200 calories, 5.0 grams of protein, 7.0 grams of fat, and 30.0 grams of carbohydrates.
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Nutrition Information
Calories |
320.0 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 640.0 mg | 27% | |
| Total Carbohydrates | 48 g | 17% | |
| Dietary Fiber | 3.2 g | 11% | |
| Sugars | 4.8 g | ||
| protein | 8.0 g | 16% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 64.0 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 320.0 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 Korean vegetable pancake
Korean Vegetable Pancake, or "Yachae Jeon," is a savory dish from Korean cuisine, celebrated for its simplicity and vibrant flavors. Made with a batter of flour and water, it incorporates a variety of fresh vegetables like zucchini, carrots, onions, and scallions, offering a colorful and nutritious mix. Often pan-fried to golden perfection, this dish provides a crunchy exterior with a tender, flavorful center. Low in sugar and packed with fiber and vitamins, it can be a wholesome addition to meals when prepared with minimal oil and whole-grain flour. Paired with a soy sauce-based dipping sauce, the pancake is versatile and enjoyed as an appetizer, snack, or side dish. While it is generally healthy, moderation is key as frying can add extra calories and fats. Adjustments, like using less oil or alternative flours, can enhance its nutritional profile while preserving its traditional taste.
