Dimsum

Appetizer

Item Rating: 69/100

1 serving (100 grams) contains 200 calories, 8.0 grams of protein, 5.0 grams of fat, and 30.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		476.2
% Daily Value*
Total Fat		11.9 g	15%
	Saturated Fat	2.4 g	12%
	Polyunsaturated Fat	0 g
Cholesterol		47.6 mg	15%
Sodium		952.4 mg	41%
Total Carbohydrates		71.4 g	25%
	Dietary Fiber	2.4 g	8%
	Sugars	4.8 g
protein		19.0 g	38%
Vitamin D		0 mcg	0%
Calcium		47.6 mg	3%
Iron		2.4 mg	13%
Potassium		238.1 mg	5%

* 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

🍯 Low sugar

Source of Calories

Fat: 107 cal (22.9%)

Protein: 76 cal (16.2%)

Carbs: 285 cal (60.9%)

About Dimsum

Dimsum is a traditional Cantonese cuisine originating from China, often served alongside tea as part of a morning or afternoon meal. It encompasses a variety of bite-sized dishes, including dumplings, buns, rolls, and other savory or sweet items. Typically made with ingredients such as wheat flour, meats, vegetables, and seafood, it provides a well-rounded nutritional profile but varies greatly depending on specific recipes. A standard serving (approximately 3-4 pieces) contains around 200 calories, 8g of protein, 30g of carbohydrates, and 5g of fat, with small amounts of fiber, calcium, iron, and vitamin C. While low in vitamins, it is a satisfying source of energy and protein when part of a balanced diet.

Health Benefits

• Provides a moderate source of protein (8g per serving), which is essential for muscle growth and repair.
• Contains iron (1mg per serving), contributing to healthy red blood cell function and oxygen transport.
• Offers a small amount of calcium (20mg per serving), supporting bone health and proper nerve function.

Dietary Considerations

Allergens: Contains wheat, soy, shellfish, egg, peanuts

Suitable for: Omnivorous diets, high-protein diets (when paired with meats)

Not suitable for: Gluten-free diets, vegan diets (traditional recipes often include animal-based ingredients)

Selection and Storage

Store leftover dimsum in an airtight container in the refrigerator for up to 2 days. Reheat using a steamer or microwave with a damp paper towel to maintain moisture and texture.

Common Questions About Dimsum Nutrition

Is dim sum high in protein?

Dimsum contains about 8 grams of protein per serving (around 200 calories). While it offers a moderate protein content, it is not considered a high-protein food but can contribute to your daily protein intake, especially if it contains meat or seafood fillings.

Can I eat dim sum on a keto diet?

Traditional dim sum is not keto-friendly due to its high carbohydrate content, with approximately 30 grams of carbs per serving largely from the dough. However, keto-friendly versions can be made using low-carb alternatives like almond or coconut flour for the wrappers.

What are the health benefits and concerns of eating dim sum?

Dimsum can be a source of protein and essential nutrients depending on the fillings, such as vegetables, meat, or seafood. However, it can be high in sodium (about 400 mg per serving) and carbs, which might be a concern for people monitoring their salt or carb intake. Opting for steamed varieties instead of fried can make it a healthier choice.

What is a recommended serving size for dim sum?

A serving size of dim sum is typically 3-4 pieces, containing around 200 calories. To enjoy it in a balanced meal, pair it with a side of steamed vegetables or a light soup for added fiber and nutrients.

How does dim sum compare to other similar foods like dumplings or gyoza?

Dimsum generally encompasses a variety of small dishes, including steamed buns and dumplings, whereas dumplings or gyoza typically refer specifically to stuffed dough pockets. Dimsum tends to be more varied in fillings and cooking methods (steamed, baked, or fried), whereas gyoza are often pan-fried for a crispy texture. Nutritionally, they are similar, though gyoza may have slightly higher fat content due to frying.

Data Sources & Scientific References