The macro-nutritional composition of carbohydrates, proteins and fats in Peanut Glutinous Rice Balls

Core profile: High carbohydrates, moderate fat, low protein; values vary by brand/recipe.

1. Carbohydrates: 34.5-48.3 g (avg. ~38g)

Main sources: Glutinous rice flour (skin, ~85–90% carbs) and added sugar (filling).

Features: Mostly starch (amylopectin) + sucrose; high glycemic index (GI ~70-85), quick energy release.

Range:

Regular: 34.5-36.0g (e.g., Synear, Sanxue)

Low-fat variant: ~48.3 g (e.g., Lai Tangyuan)

2. Fats: 4.9-20.5g (avg. ~12g)

Main sources: Peanut kernels (filling, ~45-50% fat) + added vegetable oil/shortening.

Fatty acids: unsaturated (~75%, oleic/linoleic) + saturated (~25%, palm/coconut oil).

Range:

Regular: 11.8-20.5g (high fat from peanuts)

Low-fat: ~4.9g (reduced oil in filling)

3. Proteins: 3.6-5.2g (avg. ~4.5g)

Main sources: Glutinous rice (~7-8% protein) and peanut (~25% protein).

Quality: Incomplete protein (low lysine); peanut boosts essential amino acids.

Range: 3.6g (Lai) → 4.2g (Synear) → 5.2g (Sanxue)

4. Energy & Ratio

Energy: ~251-262kcal/100g (1050-1095kJ)

Macro ratio (C:F:P): ~60:35:5 (energy contribution)

5. Key Variables Affecting Composition

Skin-to-filling ratio: More filling → higher fat/protein, lower carbs.

Filling formula: More peanuts → higher fat/protein; more sugar → higher carbs.

Oil addition: Added shortening/palm oil → higher saturated fat.

6. Summary Table (per 100g)