1 serving (200 grams) contains 250 calories, 20.0 grams of protein, 15.0 grams of fat, and 5.0 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 | 70.6 mg | 23% | |
| Sodium | 941.2 mg | 40% | |
| Total Carbohydrates | 5.9 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Sugars | 1.2 g | ||
| protein | 23.5 g | 47% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 23.5 mg | 1% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 352.9 mg | 7% | |
* 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 Pre colonial adobo
Pre-Colonial Adobo is a traditional Filipino dish rooted in indigenous cooking methods before Spanish colonization. This hearty stew typically featured native ingredients like vinegar, salt, garlic, and local herbs, used to preserve and flavor meats such as pork, chicken, or fish. The absence of soy sauce, which was introduced later, gave Pre-Colonial Adobo its distinct tangy and savory profile. Vinegar acted as a natural preservative, while garlic provided its antimicrobial properties. This dish was cooked slowly, allowing flavors to seep deeply into the meat. Nutritionally, Pre-Colonial Adobo is a balanced source of protein from the meat and benefits from the low-calorie, nutrient-dense vinegar. However, high sodium content from salt may be a concern for those with dietary restrictions. Its simple preparation highlights the resourcefulness of early Filipinos, crafting flavorful and wholesome meals with locally available ingredients.
