1 serving (150 grams) contains 250 calories, 10.0 grams of protein, 15.0 grams of fat, and 20.0 grams of carbohydrates.
Calories |
394.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 47.3 mg | 15% | |
| Sodium | 788.6 mg | 34% | |
| Total Carbohydrates | 31.5 g | 11% | |
| Dietary Fiber | 1.6 g | 5% | |
| Sugars | 3.2 g | ||
| protein | 15.8 g | 31% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 31.5 mg | 2% | |
| Iron | 1.6 mg | 8% | |
| Potassium | 236.6 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.
Ngo Hiang, also known as five-spice roll, is a popular dish in Chinese and Southeast Asian cuisine, particularly in Singapore, Malaysia, and Indonesia. It consists of a flavorful mixture of minced pork, shrimp, and finely chopped vegetables, seasoned with five-spice powder, soy sauce, and sesame oil. The filling is wrapped in a beancurd skin, tightly rolled, and typically deep-fried to achieve a crispy exterior with a savory, juicy interior. While Ngo Hiang is rich in protein from the meat and shrimp, it is often deep-fried, which increases its fat and calorie content. The five-spice blend provides antioxidants and anti-inflammatory benefits, and the beancurd skin offers a gluten-free alternative to wheat-based wrappers. For a healthier version, consider steaming or air-frying Ngo Hiang instead of deep-frying, and incorporating more vegetables into the filling to boost its nutrient profile.
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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