1 serving (200 grams) contains 250 calories, 20.0 grams of protein, 15.0 grams of fat, and 10.0 grams of carbohydrates.
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Nutrition Information
Calories |
294.1 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 22% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 82.4 mg | 27% | |
| Sodium | 941.2 mg | 40% | |
| Total Carbohydrates | 11.8 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Sugars | 2.4 g | ||
| protein | 23.5 g | 47% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 58.8 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 470.6 mg | 10% | |
* 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 Paklay
Paklay is a traditional Filipino stew known for its bold flavors and hearty ingredients, originating from the southern Philippines, particularly in Mindanao. It typically features a mix of pork offal such as liver, heart, and intestines, combined with bamboo shoots, bell peppers, and spices like ginger and chilies. Paklay is often seasoned with fish sauce and cooked in a tangy base made from pineapple or vinegar, delivering a rich and savory taste. On the nutritional side, it’s a good source of protein, iron, and essential vitamins such as B12 from the organ meats. However, it can be high in cholesterol and sodium, depending on the preparation method and portion size. Balanced consumption is key to enjoying Paklay while maintaining a healthy diet. Often served with rice, it offers a glimpse into Filipino cuisine’s use of resourceful and flavorful cooking techniques.
