Category: Taiwanese cuisine

According to traditional Chinese medicine, the pure pectin from aiyu has been used for centuries to improve skin conditions and nurture the throat. Today, this unique, plant-based jelly, derived from the seeds of the Taiwanese creeping fig, is celebrated not only for its refreshing qualities but also for a range of modern health benefits.

According to traditional Chinese medicine, the pure pectin from aiyu has been used for centuries for its health properties. The fig seeds from which it is made produce a natural, low-calorie jelly that is a popular dessert in Taiwan, but many may not be aware of the specific health benefits of Ai Yu.

A single steamed dumpling can range from around 40 to over 100 calories, demonstrating a wide variation based on size, filling, and preparation. To accurately know how many calories in a Taiwanese dumpling you are consuming, you must look beyond the dish's name and into its specific ingredients and cooking method.

Made from the seeds of a wild fig native to Taiwan, Aiyu jelly is a beloved, traditional dessert known for its refreshing quality. So, is Aiyu jelly healthy? The simple answer depends almost entirely on how you prepare and serve it.

According to nutritional data, unsweetened, natural aiyu jelly is incredibly low in calories and fat, but its sugar content depends entirely on how it is prepared and served. This means that while the jelly itself is not high in sugar, the traditional syrups and toppings can drastically change its nutritional profile. For many, this information is a game-changer when considering a healthy dessert option.

According to nutritional data, a single serving of a Taiwanese taro pastry typically contains between 227 and 280 calories, though this can vary significantly based on ingredients and size. Understanding the components of this sweet treat helps to grasp why the caloric content can differ between bakeries and homemade versions.

While most commercial soy sauces contain wheat, traditional Taiwanese soy sauces are unique in their production, historically using only black soybeans and no wheat. This raises the key question for many on restricted diets: **Is Taiwanese soy sauce gluten-free?** The answer lies in understanding its traditional ingredients versus modern variations.