Spring roll, fried, Indonesian restaurant-style

By March 28, 2014

Spring roll, fried, Indonesian restaurant-style

Commercially prepared filling of carrot, chicken or beef, bamboo shoot, cabbage, egg yolk, salt and fish sauce, fried, as served in Indonesian restaurants.

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
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