1 serving (200 grams) contains 250 calories, 5.0 grams of protein, 15.0 grams of fat, and 30.0 grams of carbohydrates.
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Nutrition Information
Calories |
294.1 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 22% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 470.6 mg | 20% | |
| Total Carbohydrates | 35.3 g | 12% | |
| Dietary Fiber | 8.2 g | 29% | |
| Sugars | 5.9 g | ||
| protein | 5.9 g | 11% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 58.8 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 352.9 mg | 7% | |
* 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 Ginataang lanka
Ginataang Langka is a traditional Filipino dish made with unripe jackfruit cooked in creamy coconut milk, often complemented by aromatics like garlic, onions, and ginger. Variations may include shrimp, salted fish, or chili peppers for added depth of flavor. Hailing from the rich culinary heritage of the Philippines, this dish embodies the tropical indulgence of coconut-infused cuisine. Jackfruit is a great source of fiber, vitamins, and antioxidants, supporting digestion and overall health. Coconut milk contributes healthy fats and a rich taste, though it should be consumed in moderation due to its high saturated fat content. The dish is usually enjoyed with rice, making it a hearty and satisfying meal. Ginataang Langka showcases the harmony of plant-based ingredients, making it a nutritious option when balanced with other dietary choices.
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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