Dendeng
Dendeng is a traditional Indonesian and Malaysian dish of thinly sliced, dried, and often fried or grilled beef, typically seasoned with a rich blend of spices like galangal, coriander, and tamarind. It is a popular savory snack or side dish, known for its intense, concentrated flavor and chewy-crispy texture.
🍽️ Nutrition at a glance
Dendeng is a high-protein, low-carbohydrate food, with a significant amount of fat depending on the preparation method (especially if fried). It provides a good source of iron, zinc, and B vitamins, with a rough calorie estimate of 250-350 kcal per 100g serving.
Nutrition breakdown
| Calories | 165 kcal |
| Protein | 22 g |
| Carbs | 2 g |
| Fat | 8 g |
| Fiber | 0.5 g |
| Sugar | 0.5 g |
| Sodium | 350 mg |
| Iron | 3.5 mg |
| Zinc | 5.0 mg |
| Niacin (B3) | 6.0 mg |
| Vitamin B12 | 1.5 µg |
| Phosphorus | 180 mg |
| Selenium | 15 µg |
| Potassium | 280 mg |
| Magnesium | 25 mg |
Per 1 piece (approx. 50 g) · estimated, varies by recipe
💡 What's interesting
Culturally, dendeng is a classic example of 'kering' (dry) dishes in Indonesian cuisine, designed for preservation and portability. Nutritionally, its dehydration process concentrates nutrients, making it a dense source of protein and minerals, though the frying method can add considerable fat.
🍽️ Related dishes
AI estimate may be inaccurate · Terms