Red Bean Egg Yolk Pastry

Packaged product Sweets and Desserts Wing Wah

Red Bean Egg Yolk Pastry contains 444 kcal per 100 g. A serving, 50 g (50 g) provides about 222 kcal.

Roughly 48% of its calories come from fat, with 45% from carbohydrates and 7% from protein (estimated with general energy factors).

The values are as declared on the product label and entered by Open Food Facts contributors.

Red Bean Egg Yolk Pastry by Wing Wah, product photo
Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors
444kcal per 100 g
7.6 gprotein
50.3 gcarbohydrates
23.6 gfat
222kcal in serving, 50 g (50 g)

Nutrition facts

Nutrition facts for the selected amount
NutrientAmount per 100 g% DV
Calories L 444 kcal
Total fat L 23.6 g 30%
Saturated fat L 8 g 40%
Sodium L 80 mg 3%
Total carbohydrates L 50.3 g 18%
Dietary fiber not reported
Total sugars L 18.7 g
Protein L 7.6 g 15%

% 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: 7%Carbohydrates: 45%Fat: 48%444kcal / 100 g
  • Protein 7%
  • Carbohydrates 45%
  • Fat 48%

Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).

Nutritional insights

  • Protein per 100 kcal1.7 gprotein density, useful for comparing foods with different calorie levels

Product details

Brand
Wing Wah
Barcode
0021348000088
Quantity
50 g
Label serving
50 g
Category
Egg yolk pastries
Nutri-Score
D as computed by Open Food Facts
NOVA group
4 processing level (1 to 4), as classified by Open Food Facts

Ingredients

Red bean paste (white sugar, red beans, peanut oil, water, maltose, glucose syrup), wheat flour, salted egg yolk sauce (salted duck egg yolk, butter), shortening (vegetable oil, butter, clarified butter, emulsifiers (E471, E477, E322)), antioxidants (E320, E321), flavouring agents, colouring (E160a)), eggs, maltitol, water, black sesame seeds, white sugar.

As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.

Ingredient guides: Wheat flourEggSugarGlucose syrupButter

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Pasteles Yema Dor 439 12.5 g 50.2 g 20.7 g
Pasteles de yema de mazapán El Corte Inglés 431 10 g 52 g 20 g
Pasteles de yema Auchan 468 7 g 63 g 20.3 g
Pasteles de yema El Corte Inglés 400 7 g 63 g 13 g
Custard Tarts Kettlemans 307 4 g 44 g 12 g
Pastel de Nata Pret a Manger 262 4.9 g 35.3 g 10.4 g

Per 100 g. Calories in kcal. n/a: not reported by the source.

Source of the nutrition information

  • Open Food Facts, record 0021348000088. License: ODbL 1.0 (Open Food Facts). Source record dated November 7, 2025. Imported November 12, 2026.

Last updated: . Data quality score: 85/100 (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.

Frequently asked questions

How many calories are in Red Bean Egg Yolk Pastry?

100 g of Red Bean Egg Yolk Pastry has 444 kcal. Serving, 50 g (50 g): about 222 kcal.

How much protein is in Red Bean Egg Yolk Pastry?

Red Bean Egg Yolk Pastry contains 7.6 g of protein per 100 g (15% of the 50 g Daily Value), or 3.8 g in serving, 50 g (50 g). About 7% of its calories come from protein.

How many carbs are in Red Bean Egg Yolk Pastry?

Red Bean Egg Yolk Pastry has 50.3 g of total carbohydrates per 100 g, including 18.7 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.

How much fat is in Red Bean Egg Yolk Pastry?

Red Bean Egg Yolk Pastry contains 23.6 g of fat per 100 g, of which 8 g is saturated (40% of the Daily Value).

How much sodium is in Red Bean Egg Yolk Pastry?

100 g contains 80 mg of sodium, 3% of the 2,300 mg Daily Value.

Where does this nutrition data come from?

From Open Food Facts, record dated November 7, 2025. FoodFactly last checked it on November 12, 2026. Each value above shows whether it was measured, calculated or taken from a label.