Nutrition in a banh chung
In terms of nutrition, banh chung is a comprehensive dish. Since ancient times, our people have known to combine foods together in a scientific way to create this traditional cake.
According to information from the Food Safety Department – Ministry of Health: In banh chung, there are full of protid, glucid, lipid, vitamins and mineral salts in appropriate proportions. An average banh chung we pack during Tet includes: 500g glutinous rice, 100g green beans, 100g fatty pork and about 5g fresh onions.
The nutritional composition of the cake above will be: protid 79.55g, lipid 47.20g, glucid 427.84g, mineral salts 7.13g (calcium 0.233g, phosphorus 1,025g, iron 0.016g…), vitamin A 0.081 mg, vitamin B1 1.68mg, vitamin B2 0.43mg, vitamin PP 13.21mg … provide the body with 2,620 Kcal. Thus, just eating one banh chung per day is enough for an average worker and is a balanced diet in both quantity and quality.
In terms of hygiene, banh chung ensures good hygiene standards because it is wrapped in washed dong leaves, boiled for many hours, eaten as nutritious, clean, delicious and easy to digest. But those are the banh chung, which is eaten right in the days of Tet.