1 serving (50 grams) contains 140 calories, 19.0 grams of protein, 7.0 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35 g | 44% | |
| Saturated Fat | 10 g | 50% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 25000 mg | 1086% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 95 g | 190% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 5 mg | 27% | |
| Potassium | 500 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 Ikan asin
Ikan Asin, or salted fish, is a popular staple in Indonesian cuisine, often enjoyed as a flavorful side dish or condiment. It is made by curing fish with salt and drying it under the sun, resulting in a long-lasting product with intense umami flavor. Commonly made from mackerel, anchovies, or smaller fish varieties, Ikan Asin is rich in protein and essential minerals like calcium and magnesium, supporting bone health and muscle function. However, the curing process significantly increases its sodium content, which can be a concern for individuals monitoring their salt intake or managing hypertension. Despite its high sodium levels, its concentrated flavor makes Ikan Asin a versatile companion to rice, vegetables, and other dishes, enhancing meals with minimal additional seasonings. Moderate consumption paired with a balanced diet makes it an enjoyable component of Indonesian culinary traditions.
