Skip to content
Vytal
ScanTrainingBodyWidgetsInsightsFAQ
Open appSign inGet started
Vytal

Every meal. Every set. One clear picture.

Popular foods

  • Chicken breast
  • Egg
  • Rolled oats
  • All 800+ foods

Popular exercises

  • Barbell bench press
  • Barbell full squat
  • Barbell deadlift
  • All 1,500+ exercises

Workout plans

  • Push / Pull / Legs
  • Hyrox Prep
  • 4-Day Upper / Lower
  • All 40+ plans

Help

  • FAQ
  • Contact

© 2026 Vytal

PrivacyCookiesTerms
All foodsCompare
Tum hoy kraeng

Tum hoy kraeng

papaya salad with blood cockles, salted crab and pla ra · Prepared meals

Also known as som tum hoi kraeng, cockle papaya salad, ตำหอยแครงปูปลาร้า, ตำหอยแครง

High in sodium

Tum hoy kraeng has 46 kcal and 3.2 g protein per 100 g, with 8.1 g carbs and 0.4 g fat. One plate (≈270 g, without shells) has 124 kcal and 8.6 g protein.

Calories per 100 g
46kcal
Protein per 100 g
3.2g
Carbs per 100 g
8.1g
Fat per 100 g
0.4g

Per 100 g.

Nutrition facts

Nutrition facts for Tum hoy kraeng, per 100 g and per plate (≈270 g, without shells)
Per 100 gPer plate (≈270 g, without shells)
Calories46 kcal124 kcal
Protein3.2 g8.6 g
Carbohydrates8.1 g22 g
Sugar5.4 g15 g
Fiber1.1 g3 g
Fat0.4 g1.1 g
Sodium570 mgHigh1,539 mg
Calcium81 mg219 mg

“High” marks 20% or more of the FDA daily value in 100 g, the threshold nutrition labels use. It applies to saturated fat, sodium and cholesterol, which are limits rather than targets.

Where the calories come from

  • 26%Protein
  • 67%Carbs
  • 7%Fat

7 g protein per 100 kcal

Added to todayTum hoy kraeng · 124 kcal

Track it in Vytal, free

Log by weight, portion or photo and see it against calorie and protein targets built for you.

Create free account

More prepared meals

  • Tum lep mue nang72 kcal per 100 g
  • Tum khanom jeen79 kcal per 100 g
  • Tum pa53 kcal per 100 g
  • Tum kratorn67 kcal per 100 g
  • Tum mamuang73 kcal per 100 g
  • Kuay teow gai92 kcal per 100 g
  • Boat noodles70 kcal per 100 g
  • Khao man gai198 kcal per 100 g

Typical reference values from public food composition databases. Brands, recipes and preparation vary, so a packaged product’s label is the better source for that product. Where these numbers come from