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 |
315.5 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 31.5 mg | 10% | |
| Sodium | 630.9 mg | 27% | |
| Total Carbohydrates | 47.3 g | 17% | |
| Dietary Fiber | 6.3 g | 22% | |
| Sugars | 4.7 g | ||
| protein | 7.9 g | 15% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 78.9 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 394.3 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 Vegetable pancake
Vegetable pancakes are a savory dish popular in various cuisines, including Korean, Indian, and Western traditions. Typically made from a batter of flour, eggs, and water, these pancakes are loaded with finely chopped or shredded vegetables like carrots, zucchini, spinach, leeks, or onion. Seasonings such as garlic, pepper, or soy sauce are often added to enhance flavor. Originating from cultural adaptations of hearty, nutrient-rich meals, vegetable pancakes are a delicious way to incorporate more vegetables into your diet. They are a good source of fiber, vitamins, and minerals, depending on the types of vegetables used. While these pancakes can be pan-fried, opting for a lighter cooking oil or baking them can reduce fat content. High in antioxidants and low in refined carbs, this wholesome dish can be tailored for vegetarian or gluten-free diets, making it versatile and nutritious with mindful preparation.
