1 serving (150 grams) contains 250 calories, 10.0 grams of protein, 15.0 grams of fat, and 20.0 grams of carbohydrates.
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Nutrition Information
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.
Food Attributes
Source of Calories
About Ngo hiang
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.
