Filipino pancit

Dinner

Item Rating: 69/100

1 serving (200 grams) contains 250 calories, 10.0 grams of protein, 8.0 grams of fat, and 35.0 grams of carbohydrates.

Nutrition Information

1 cup (235.3g)

Calories		294.1
% Daily Value*
Total Fat		9.4 g	12%
	Saturated Fat	2.4 g	12%
	Polyunsaturated Fat	0 g
Cholesterol		23.5 mg	7%
Sodium		705.9 mg	30%
Total Carbohydrates		41.2 g	14%
	Dietary Fiber	2.4 g	8%
	Sugars	3.5 g
protein		11.8 g	23%
Vitamin D		0 mcg	0%
Calcium		35.3 mg	2%
Iron		1.8 mg	10%
Potassium		235.3 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: 84 cal (28.5%)

Protein: 47 cal (15.9%)

Carbs: 164 cal (55.6%)

About Filipino pancit

Pancit is a traditional Filipino noodle dish with Chinese origins, beloved for its rich flavors and adaptability. It typically consists of stir-fried noodles (made from rice or wheat) combined with vegetables such as carrots and cabbage, along with protein sources like chicken, pork, shrimp, or tofu. Pancit is nutrient-dense, providing carbohydrates for energy alongside vitamins, minerals, and protein, depending on its ingredients. A typical serving is moderate in calories and fat, making it a versatile dish suitable for a range of dietary needs. Though recipes vary, pancit is renowned for being a celebratory food, symbolizing long life in Filipino culture.

Health Benefits

• Rich in carbohydrates from noodles, providing a quick source of energy.
• Contains vitamin A from vegetables like carrots, which supports eye health and immune function.
• Provides lean protein from added chicken, shrimp, or tofu, aiding in muscle repair and overall body functions.

Dietary Considerations

Allergens: Contains wheat (gluten), soy (from soy sauce), shellfish (if shrimp is included)

Suitable for: Omnivorous diets, pescatarian diets (if shrimp is used), vegetarian diets (if no meat is included)

Not suitable for: Gluten-free diets (unless gluten-free noodles are used), vegan diets (unless made without animal-derived products)

Selection and Storage

Store leftover pancit in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a skillet or microwave, adding a splash of water or broth to prevent dryness.

Common Questions About Filipino pancit Nutrition

What is the nutritional content of Filipino Pancit?

Filipino Pancit typically has around 200-300 calories per one-cup serving, depending on the exact ingredients and preparation method. It contains moderate carbs (30-40g), low protein (6-8g), and minimal fat (2-5g). It may also provide small amounts of vitamin A, C, and iron if vegetables like carrots and cabbage are used.

Is Pancit compatible with a keto or low-carb diet?

Traditional Pancit is not compatible with a keto diet as it is primarily made with rice or wheat-based noodles, which are high in carbohydrates. However, a keto-friendly version can be made using low-carb alternatives like zucchini noodles or shirataki noodles.

Are there any health benefits or concerns associated with Pancit?

Pancit can be a wholesome dish when made with lean protein (like chicken or shrimp) and plenty of vegetables, offering a good balance of macronutrients and some vitamins. However, the sodium content can be high due to soy sauce, so it's best to use a low-sodium version to avoid excessive sodium intake.

What is the recommended portion size for Pancit?

A standard portion size for Pancit is about one cup or 150-200 grams. This should be accompanied by healthy sides like steamed vegetables or salad to create a balanced meal.

How does Pancit compare to other noodle dishes like Pad Thai or Lo Mein?

Pancit is generally lighter in sauce compared to Pad Thai or Lo Mein, which are often oilier or more heavily seasoned. Pancit also uses thin rice or egg noodles, while Pad Thai uses wider flat noodles, and Lo Mein typically uses wheat-based noodles. Nutritionally, Pancit is similar in calories but may have less fat depending on the recipe.

Data Sources & Scientific References