1 serving (30 grams) contains 150 calories, 15.0 grams of protein, 10.0 grams of fat, and 0.0 grams of carbohydrates.
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 102% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 120 g | 240% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 160.0 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 400.0 mg | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Rambak is a traditional Indonesian snack made from dried and fried cow or buffalo skin, commonly enjoyed in Javanese and Sundanese cuisines. Preparing rambak involves cleaning, boiling, drying, and deep-frying the skin to create crispy, golden pieces. As a protein-rich snack, rambak is prized for its chewy texture and savory flavor, often enhanced with seasonings like salt or chili powder. While it offers a source of collagen and protein, rambak is high in saturated fat due to the frying process, which may raise cholesterol levels if consumed excessively. Rambak is typically enjoyed as a crunchy accompaniment to meals or as a standalone treat, reflecting Indonesia's rich culinary heritage. Its cultural importance and flavorful appeal make rambak a favorite among locals, though moderation is advised to balance its nutritional impact.
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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