1 serving (100 grams) contains 245 calories, 3.0 grams of protein, 10.0 grams of fat, and 35.0 grams of carbohydrates.
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Nutrition Information
Calories |
583.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 357.1 mg | 15% | |
| Total Carbohydrates | 83.3 g | 30% | |
| Dietary Fiber | 4.8 g | 17% | |
| Sugars | 35.7 g | ||
| protein | 7.1 g | 14% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 47.6 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 476.2 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 Cempedak goreng
Cempedak Goreng is a popular Indonesian snack made by deep-frying slices of cempedak, a tropical fruit known for its sweet, custard-like pulp and unique aroma. To prepare, the fruit's flesh is coated in a light batter, typically made from flour, water, and a hint of salt or sugar, and then fried until golden and crispy. Originating from Southeast Asia, this dish is a beloved street food and a treat during communal gatherings. Cempedak is rich in dietary fiber, vitamin C, and antioxidants, contributing to digestive health and immune support. However, the frying process adds calories and fat, making it more of an occasional indulgence than a daily snack. While it offers nutritional benefits from the fruit, moderation is key due to its high sugar and fat content. For a healthier twist, some opt for air-frying or baking rather than deep-frying.
Data Sources & Scientific References
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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