Goji-Spinach Jiao ZiVeganchiwai ✓
Diet: Vegan: yes; Vegetarian: yes; Ovo-vegetarian: yes; Lacto-vegetarian: yes; Pescatarian: yes; Low lactose: yes; Without gluten-containing ingredients: no.
Pan-fried dumplings filled with spinach, tofu, goji berries and water chestnuts. 3 pieces.
wheat flour, Tofu skin sheets, Spinach, Water, Waterchestnuts, chinese, (matai), raw, vegan oyster sauce, tahini, light soy sauce, White pepper, ground, salt, sugar
€ 8,00
| Protein | 17.2 g · 30 % DV | |
| Carbohydrates | 23.1 g · 7 % DV | |
| Fat | 10.4 g · 11 % DV | |
| Fiber | 4.5 g · 15 % DV |
| per serving (1 Portion (1 Person)) | per 100g | % Daily Value* | |
|---|---|---|---|
| Energy | 261 kcal | 242 kcal | 11 % |
| Protein | 17.2 g | 15.9 g | 30 % |
| Fat | 10.4 g | 9.6 g | 11 % |
| of which saturates | 0.2 g | 0.2 g | 1 % |
| Carbohydrate | 23.1 g | 21.4 g | 7 % |
| of which sugars | 1.9 g | 1.8 g | 3 % |
| Fibre | 4.5 g | 4.2 g | 15 % |
| Salt | 0.45 g | 0.4 g | 8 % |
| * DGE reference values, 25–51 years, Male | |||
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Vitamin A | 137.3 µg | 127.1 µg | 16 % |
| Vitamin B1 (Thiamine) | 150.2 µg | 139.1 µg | 13 % |
| Vitamin B2 (Riboflavin) | 69.7 µg | 64.5 µg | 5 % |
| Vitamin B3 (Niacin) | 1588.1 µg | 1470.5 µg | 11 % |
| Vitamin B5 (Pantothenic acid) | 421.8 µg | 390.6 µg | 8 % |
| Vitamin B6 (Pyridoxine) | 116.3 µg | 107.7 µg | 7 % |
| Vitamin B7 (Biotin) | 3.3 µg | 3.1 µg | 8 % |
| Vitamin B9 (Folate) | 39.5 µg | 36.6 µg | 13 % |
| Vitamin B12 (Cobalamin) | – | – | – |
| Vitamin C | 8695.8 µg | 8051.7 µg | 8 % |
| Vitamin D (Calciferol) | – | – | – |
| Vitamin E (Tocopherol) | 582.3 µg | 539.2 µg | 4 % |
| Vitamin K (Phylloquinone) | 77.0 µg | 71.3 µg | 110 % |
| * 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 6 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) | 93.8 mg | 86.9 mg | 6 % |
| Potassium | 235.5 mg | 218.1 mg | 6 % |
| Calcium | 38.4 mg | 35.6 mg | 4 % |
| Magnesium | 47.1 mg | 43.6 mg | 13 % |
| Phosphorus | 123.8 mg | 114.6 mg | 18 % |
| Iron | 1756.9 µg | 1626.8 µg | 18 % |
| Zinc | 1006.6 µg | 932.0 µg | 7 % |
| Copper | 153.8 µg | 142.4 µg | 12 % |
| Manganese | 1090.4 µg | 1009.6 µg | 31 % |
| Iodine | 4.7 µg | 4.4 µg | 2 % |
| * 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 6 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.