Spring roll, fried, Indonesian restaurant-style
Proximates (except dietary fibre), fatty acids, vitamins and minerals were derived from a composite of 6 samples purchased from Sydney restaurants (Greenfield et al. 1991). Dietary fibre was imputed from vietnamese spring rolls.
Restaurant Foods
Name | Value (g) |
---|---|
Dietry Fibre | 3.5 |
Energy | |
Omega-6 | 7.05 |
Omega-3 | 0 |
Protein | 0 |
Total Fat | 15.7 |
Total Fructose | 1.75 |
Name | Value (g) |
---|---|
Fructose | 1.5 |
Glucose | 0.8 |
Sucrose | 0.5 |
Maltose | 0.9 |
Lactose | 0 |
Restaurant Foods
Asian Foods
[sharing tagline=”Like this product? Share It!” title=”Food Product” link=”https://davidgillespie.org/product/spring-roll-fried-indonesian-restaurant-style/?redir=/product_list” description=”Spring roll, fried, Indonesian restaurant-style”][/sharing]