Vegetable & Pork Dumpling - 211 calories

Manufacturer Rhee Bros. Inc.

Product Information and Ingredients

Vegetable & Pork Dumpling is manufactured by Rhee Bros. Inc. with a suggested serving size of 8 PIECES (112 g) and 211 calories per serving. The nutritional value of a suggested serving of vegetable & pork dumpling includes 15 mg of cholesterol, 0 mg of sodium, 28 grams of carbohydrates, 1 grams of dietary fiber, 2 grams of sugar and 8 grams of proteins.

The product's manufacturer code is UPC: 081652205715.

Calories from fat: a total of 29.86% of the calories in the suggested servig of this product come from fat.

Ingredient List

  • Filling: Pork
  • Sweet Potato Noodle (water
  • Sweet Potato Starch)
  • Leek
  • Cabbage
  • Tofu( Water
  • Soybean
  • Calcium Sulfate
  • Glucono Delta-lactone)
  • Onion
  • Green Onion
  • Water
  • Egg White (egg Whites
  • Guar Gum)
  • Textured Vegetable Protein (soy Flour)
  • Sugar
  • Salt
  • Garlic
  • Natural Flavor(sucrose
  • Salt
  • Autolyzed Yeast Extract
  • Maltodextrin)
  • Disodium Inosinate Disodium Guanylate
  • Sesame Oil
  • Black Pepper
  • Ginger
UPC Code: 081652205715
Vegetable & Pork Dumpling UPC Bar Code UPC: 081652205715

Nutrition Facts

Serving Size 8 PIECES (112 g)

Amount Per Serving
Calories 211 Calories from Fat 63
% Daily Value*
Total Fat 7g 12%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 15mg 6%
Sodium 0mg 0%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 4%
Sugars 2g
Protein 8g
Vitamin A 4% Vitamin C 11%
Calcium 3% Iron 11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 188 Calories from Fat 56
% Daily Value*
Total Fat 6.3g 11%
Saturated Fat 1.8g 10%
Trans Fat 0g
Cholesterol 13mg 5%
Sodium 411mg 19%
Total Carbohydrate 25g 9%
Dietary Fiber 0.9g 4%
Sugars 2g
Protein 7g
Vitamin A 4% Vitamin C 10%
Calcium 3% Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet.

Vegetable & Pork Dumpling Nutritional Value

Nutrient Suggested Serving 8 PIECES (112 g) Standard Serving 100g
Energy211 kcal (12%)188 kcal (11%)
Protein8 g (18%)7.14 g (16%)
Total Lipid (fat)7 g (12%)6.25 g (11%)
Carbohydrate, By Difference28 g (10%)25 g (9%)
Fiber, Total Dietary1 g (4%)0.9 g (4%)
Sugars, Total2 g (9%)1.79 g (8%)
Calcium, Ca40 mg (3%)36 mg (3%)
Iron, Fe1.8 mg (11%)1.61 mg (10%)
Sodium, Na460 mg (21%)411 mg (19%)
Vitamin C, Total Ascorbic Acid6 mg (11%)5.4 mg (10%)
Vitamin A, Iu200 IU (4%)179 IU (4%)
Fatty Acids, Total Saturated2.01 g (11%)1.79 g (10%)
Fatty Acids, Total Trans0 g (0%)0 g (0%)
Cholesterol15 mg (6%)13 mg (5%)

Calories Burn off Time

How long would it take to burn off Rhee Bros. Inc. Vegetable & Pork Dumpling with 211 calories? A brisk walk for 46 minutes, jogging for 22 minutes, or hiking for 35 minutes will help your burn off the calories in vegetable & pork dumpling.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less44 minutes
Dancing38 minutes
Golfing38 minutes
Hiking35 minutes
Light Gardening38 minutes
Stretching70 minutes
Walking - 3.5 mph46 minutes
Weight Training - light workout59 minutes
Aerobics26 minutes
Basketball29 minutes
Bicycling - 10 mph or more22 minutes
Running - 5 mph22 minutes
Swimming25 minutes
Walking - 4.5 mph28 minutes
Weight Training - vigorous workout29 minutes

Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium