Sticky Rice Cake
Packaged product Sweets and Desserts Aji
Sticky Rice Cake contains 388 kcal per 100 g.
Roughly 47% of its calories come from carbohydrates, with 45% from fat and 8% from protein (estimated with general energy factors).
That is close to the median for sweets and desserts on FoodFactly (367 kcal per 100 g).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 388 kcal | |
| Total fat L | 19.3 g | 25% |
| Saturated fat L | 2.8 g | 14% |
| Sodium L | 389 mg | 17% |
| Total carbohydrates L | 45.6 g | 17% |
| Dietary fiber | not reported | |
| Total sugars L | 13.2 g | |
| Protein L | 8 g | 16% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 8%
- Carbohydrates 47%
- Fat 45%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein8 gabove the median for sweets and desserts (median 5.9 g)
- Sugars13.2 gbelow the median for sweets and desserts (median 20.8 g)
- Fat19.3 gabove the median for sweets and desserts (median 13 g)
- Saturated fat2.8 gbelow the median for sweets and desserts (median 5.4 g)
- Sodium389 mgin the top quarter of sweets and desserts (median 176 mg)
- Protein per 100 kcal2.1 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Aji
- Barcode
- 6934346303348
- Category
- Sweets and Desserts
Ingredients
Ingredients not reported.
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|---|---|---|---|---|
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 6934346303348. License: ODbL 1.0 (Open Food Facts). Source record dated November 4, 2026. Imported November 12, 2026.
Last updated: . Data quality score: 80/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.