Fried Rice with Shrimpchiwai ✓
Fried jasmine rice with shrimp, carrots, red onions, garlic and egg.
Black tiger prawns, jasmine rice, egg, Carrot, White cabbage, Red Onions, Spring onions, rapeseed oil, Garlic Cloves
Sesame oil (removable on request)
€ 25,00
| Protein | 37.8 g · 66 % DV | |
| Carbohydrates | 53.2 g · 17 % DV | |
| Fat | 22.4 g · 24 % DV | |
| Fiber | 3.8 g · 13 % DV |
| per serving (1 Portion (1 Person)) | per 100g | % Daily Value* | |
|---|---|---|---|
| Energy | 583 kcal | 134 kcal | 24 % |
| Protein | 37.8 g | 8.7 g | 66 % |
| Fat | 22.4 g | 5.1 g | 24 % |
| of which saturates | 4.0 g | 0.9 g | 12 % |
| Carbohydrate | 53.2 g | 12.2 g | 17 % |
| of which sugars | 4.8 g | 1.1 g | 8 % |
| Fibre | 3.8 g | 0.9 g | 13 % |
| Salt | 5.35 g | 1.2 g | 89 % |
| * DGE reference values, 25–51 years, Male | |||
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Vitamin A | 190.1 µg | 43.7 µg | 22 % |
| Vitamin B1 (Thiamine) | 242.0 µg | 55.6 µg | 20 % |
| Vitamin B2 (Riboflavin) | 312.2 µg | 71.8 µg | 22 % |
| Vitamin B3 (Niacin) | 1170.1 µg | 269.0 µg | 8 % |
| Vitamin B5 (Pantothenic acid) | 1549.9 µg | 356.3 µg | 31 % |
| Vitamin B6 (Pyridoxine) | 208.6 µg | 48.0 µg | 13 % |
| Vitamin B7 (Biotin) | 18.1 µg | 4.2 µg | 45 % |
| Vitamin B9 (Folate) | 76.6 µg | 17.6 µg | 26 % |
| Vitamin B12 (Cobalamin) | 1.2 µg | 0.3 µg | 30 % |
| Vitamin C | 27568.4 µg | 6337.6 µg | 25 % |
| Vitamin D (Calciferol) | 1.8 µg | 0.4 µg | 9 % |
| Vitamin E (Tocopherol) | 1763.6 µg | 405.4 µg | 13 % |
| Vitamin K (Phylloquinone) | 42.5 µg | 9.8 µg | 61 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Reference values for 10 of 11 ingredients (sources: BLS (internal), BLS 4.0). With incomplete coverage the values are lower bounds.
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Sodium (mineral fraction) | 2023.5 mg | 465.2 mg | 135 % |
| Potassium | 587.4 mg | 135.0 mg | 15 % |
| Calcium | 139.6 mg | 32.1 mg | 14 % |
| Magnesium | 55.0 mg | 12.6 mg | 16 % |
| Phosphorus | 258.5 mg | 59.4 mg | 37 % |
| Iron | 2450.4 µg | 563.3 µg | 25 % |
| Zinc | 2992.3 µg | 687.9 µg | 21 % |
| Copper | 330.5 µg | 76.0 µg | 26 % |
| Manganese | 836.4 µg | 192.3 µg | 24 % |
| Iodine | 15.5 µg | 3.6 µg | 8 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Reference values for 10 of 11 ingredients (sources: BLS (internal), BLS 4.0). With incomplete coverage the values are lower bounds.
Refers to the recorded ingredients. Prepared in a kitchen where these substances are used; unintended traces from the manufacture of bought-in products cannot be excluded. If you have allergies, please speak to our staff.
* can be prepared without this ingredient on request — please be sure to confirm with the restaurant when ordering, this display alone does not change anything.
Additives
Additive data not yet recorded