The nutritional value of fritters

Also known as fried ghosts, it is a literal translation of the dialects of Fujian and Fujian. Also known as deep-fried fruit, it is a literal translation of dialects in Chaoshan and other places; in Anhui, oil fritters are called; in Zhejiang, fritters are known as Tianluojin, and in dialects in the Tianjin area, fritters are called “fried fruit. "Evolved. Tian Luo is the loofah. After the old loofah is dried, peeling the shell will leave the loofah ribs. Its shape resembles that of the fritters. The oyster stick is called Tian Luo Jin. This is the Zhejiang dialect.

The fritters are bar-shaped foods made from flour as the main raw material, plus appropriate amounts of water, salt, and additives, and are blended, boiled, boiled, proofed, and fried. At present, the fritters in most areas contain large amounts of aluminum, fats, carbohydrates, some proteins, a small amount of vitamins, and calcium, phosphorus, potassium and other minerals. They are high-calorie, high-oil foods. The traditional way to eat fritters is to share broilers with soy milk. If the quality of protein is concerned, the milk is rich in lysine (Iysine), but it lacks Methionine, while fritters and biscuits are the opposite. The two can complement each other and are an excellent combination.

15g (about 1/3) of fritters nutrients:

Heat 84Kcal

Protein 1.5g

Fat 6.4g

Sugar 5.3g

Dietary fiber 0.2g

Sodium 51mg