1 serving (30 grams) contains 150 calories, 15.0 grams of protein, 10.0 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 102% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 120 g | 240% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 160.0 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 400.0 mg | 8% | |
* 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 Rambak
Rambak is a traditional Indonesian snack made from dried and fried cow or buffalo skin, commonly enjoyed in Javanese and Sundanese cuisines. Preparing rambak involves cleaning, boiling, drying, and deep-frying the skin to create crispy, golden pieces. As a protein-rich snack, rambak is prized for its chewy texture and savory flavor, often enhanced with seasonings like salt or chili powder. While it offers a source of collagen and protein, rambak is high in saturated fat due to the frying process, which may raise cholesterol levels if consumed excessively. Rambak is typically enjoyed as a crunchy accompaniment to meals or as a standalone treat, reflecting Indonesia's rich culinary heritage. Its cultural importance and flavorful appeal make rambak a favorite among locals, though moderation is advised to balance its nutritional impact.
