Menu
Nasi goreng
- Good for lunch
- Good for dinner
Less suited for breakfast.
Indonesian fried rice with chicken, egg and homemade kecap manis; 6 servings.
Menu portion58 min552.7 kcal per menu portion
Menu components
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Allergens
Contains: Egg, Gluten, Peanuts, Soy
Derived from ingredients – check the package label.
Nutrition per menu portion
A dash means the value is unknown, not zero.
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Per serving
- Protein22.5 g17%
- Fat20.1 g33%
- Total carbohydrate (by difference)68.3 g50%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 552.7 kcal
- Protein
- 22.5 g
- Fat
- 20.1 g
- Total carbohydrate (by difference)
- 68.3 g
- Total dietary fibre (USDA)
- 1.6 g
- Saturated fatty acids
- 5.2 g
- Sodium
- 617 mg
- Salt (sodium × 2.5)
- 1.5 g
Per 100 g of finished food
- Energy
- 189.5 kcal
- Protein
- 7.7 g
- Fat
- 6.9 g
- Total carbohydrate (by difference)
- 23.4 g
- Total dietary fibre (USDA)
- 0.56 g
- Saturated fatty acids
- 1.8 g
- Sodium
- 211.5 mg
- Salt (sodium × 2.5)
- 0.53 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
- Menu nutrition is the sum of its component recipes, each scaled to one menu portion.