1 serving (100 grams) contains 200 calories, 25.0 grams of protein, 10.0 grams of fat, and 0.0 grams of carbohydrates.
Calories |
476.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 166.7 mg | 55% | |
| Sodium | 166.7 mg | 7% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 59.5 g | 119% | |
| Vitamin D | 476.2 mcg | 2381% | |
| Calcium | 71.4 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 714.3 mg | 15% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Fried Galunggong, a staple in Filipino cuisine, is a simple yet flavorful dish made using galunggong, a type of mackerel scad fish native to the Philippines. The fish is cleaned, seasoned with salt, and deep-fried until golden and crispy, producing a satisfying crunch paired with tender, flaky meat. Rich in protein and omega-3 fatty acids, galunggong offers heart-healthy benefits, supports brain function, and aids in muscle repair. Additionally, it contains vitamins and minerals such as vitamin D and selenium. However, frying can add extra calories and saturated fats, particularly if unhealthy oils are used. For a healthier version, frying in minimal or heart-healthy oils like coconut or olive oil is recommended. Often enjoyed with steamed rice, vinegar dipping sauce, or pickled vegetables, it’s a versatile dish that reflects the comforting and resourceful spirit of Filipino home cooking.
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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