How Many Calories Are in 蘿蔔糕 (Taiwanese Radish Cake)?
蘿蔔糕 (luobo gao) is a Taiwanese breakfast-shop staple: steamed rice flour and shredded daikon radish, sliced and pan-fried until both sides are golden. It comes two ways — plain and pan-fried with a dipping sauce, or dipped in egg and fried into "egg radish cake" (蛋蘿蔔糕). The base ingredients are genuinely light on their own; what actually decides the calorie count is how much oil the pan uses, whether it's egg-coated, and how much sauce goes on top.
Standard serving (2 pieces, ~180g, plain pan-fried)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 250–320 kcal | 13–16% |
| Protein | 3–5g | 6–10% |
| Carbohydrates | 35–45g | 12–15% |
| Fat | 10–16g | 13–21% |
| Sodium | 450–650mg | 20–28% |
Frying method and sauce matter more than the radish cake itself
A lightly pan-fried, plain version lands at the low end of the range. Stands that shallow-fry it extra crispy (半煎炸) or dip it in egg first add another 60–90 kcal. The soy paste, sweet chili sauce, or garlic sauce drizzled on top adds another 50–80 kcal and a real amount of sodium — a few spoonfuls make a difference.
Plain pan-fried vs. egg-coated and heavily sauced can be a 150+ kcal gap for the same two pieces. That's exactly what the name "radish cake" alone can't tell you.
Why other apps get this wrong
Most apps flag "radish cake" and apply one fixed average, without distinguishing plain pan-fried from egg-coated or shallow-fried preparations.
How Bao handles it
Bao reads the frying method, egg coating, and sauce amount from the photo, rather than defaulting to one fixed "radish cake" baseline.
Stop guessing your macros
Bao gives you honest nutrition estimates for the food you actually eat.
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