Sayur Bening
Sayur Bening is a light and refreshing Indonesian vegetable soup, typically made with a clear broth, spinach (bayam), and corn on the cob (jagung manis). It is a staple home-cooked dish across Java and other parts of Indonesia, known for its simplicity and clean flavors.
🍽️ Nutrition at a glance
This dish is low in fat and protein, with a moderate amount of carbohydrates primarily from the corn. It is an excellent source of vitamins A and C, iron, and fiber, with a typical serving containing around 100-120 calories.
Nutrition breakdown
| Calories | 110 kcal |
| Protein | 4 g |
| Carbs | 18 g |
| Fat | 1.5 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 450 mg |
| Vitamin A | 180 µg RAE |
| Vitamin C | 25 mg |
| Iron | 2.5 mg |
| Potassium | 350 mg |
| Magnesium | 40 mg |
| Folate | 100 µg |
| Calcium | 60 mg |
| Vitamin K | 120 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Sayur Bening is a cornerstone of 'masakan rumahan' (home cooking) and is often the first soup taught to children in Indonesia. Its clear, mild broth is intentionally designed to be a gentle, hydrating accompaniment to spicier dishes like sambal or fried tempeh.
