Pork and onions with soy-based sauce
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Nutrition Facts
Serving size1 typical portion (192 g)
Amount per serving
Calories
% Daily Value*
Total Fat 18 g22%
Saturated Fat 3.8 g19%
Trans Fat —
Cholesterol 54 mg18%
Sodium 470 mg20%
Total Carbohydrate 10 g4%
Dietary Fiber 1.5 g5%
Total Sugars 4.2 g
Protein 21 g
Vitamin D 0.38 mcg2%
Calcium 46 mg4%
Iron 1.3 mg7%
Potassium 501 mg11%
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. “—” = no data.
All nutrients
Per 1 typical portion (192 g).
| Nutrient | Amount | % DV | Per 100 g | |
|---|---|---|---|---|
| Calories & macronutrients | ||||
| Calories | 286 kcal | 149 kcal | ||
| Protein | 21 g | 42% | 11 g | |
| Carbohydrate | 10 g | 4% | 5.4 g | |
| Fiber | 1.5 g | 5% | 0.8 g | |
| Total sugars | 4.2 g | 2.2 g | ||
| Total fat | 18 g | 22% | 9.1 g | |
| Saturated fat | 3.8 g | 19% | 2 g | |
| Monounsaturated fat | 7.5 g | 3.9 g | ||
| Polyunsaturated fat | 4.8 g | 2.5 g | ||
| Trans fat | — | — | — | |
| Cholesterol | 54 mg | 18% | 28 mg | |
| Vitamins | ||||
| Vitamin A (RAE) | 5.8 mcg | 1% | 3 mcg | |
| Vitamin C | 6.5 mg | 7% | 3.4 mg | |
| Vitamin D | 0.38 mcg | 2% | 0.2 mcg | |
| Vitamin E | 2.3 mg | 15% | 1.2 mg | |
| Vitamin K | 31 mcg | 26% | 16 mcg | |
| Thiamin (B1) | 0.72 mg | 60% | 0.38 mg | |
| Riboflavin (B2) | 0.26 mg | 20% | 0.14 mg | |
| Niacin (B3) | 4.4 mg | 28% | 2.3 mg | |
| Vitamin B6 | 0.53 mg | 31% | 0.28 mg | |
| Folate (DFE) | 19 mcg | 5% | 10 mcg | |
| Vitamin B12 | 0.5 mcg | 21% | 0.26 mcg | |
| Pantothenic acid (B5) | — | — | — | |
| Choline | 74 mg | 13% | 39 mg | |
| Minerals | ||||
| Calcium | 46 mg | 4% | 24 mg | |
| Iron | 1.3 mg | 7% | 0.66 mg | |
| Magnesium | 36 mg | 9% | 19 mg | |
| Phosphorus | 215 mg | 17% | 112 mg | |
| Potassium | 501 mg | 11% | 261 mg | |
| Sodium | 470 mg | 20% | 245 mg | |
| Zinc | 2 mg | 18% | 1 mg | |
| Copper | 0.12 mg | 13% | 0.06 mg | |
| Manganese | — | — | — | |
| Selenium | 24 mcg | 44% | 13 mcg | |
| Other | ||||
| Omega-3 ALA | 0.5 g | 31% | 0.26 g | |
| Omega-3 EPA | 0 g | 0 g | ||
| Omega-3 DHA | 0 g | 0 g | ||
| Water | 141 g | 73 g | ||
| Alcohol | 0 g | 0 g | ||
| Caffeine | 0 mg | 0 mg | ||
% DV = share of the FDA Daily Value for adults (a 2,000-calorie reference diet; adequate intake where no Daily Value exists). “—” means USDA has no measurement for this nutrient, which is not the same as zero.
Contaminants
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Nutritionally similar foods
- Pork or ham with soy-based sauce 348 kcal per 1 typical portionRich in Thiamin
- Pork and watercress with soy-based sauce 230 kcal per 1 typical portionRich in Thiamin
- Chicken or turkey and noodles with soy-based sauce 352 kcal per 1 cupRich in Protein
- Pork and vegetables excluding carrotsbroccoli, and dark- green leafy; no potatoes, soy-based sauce243 kcal per 1 typical portionRich in Thiamin
- Chicken or turkey and rice with soy-based sauce 395 kcal per 1 cupRich in Protein
- Porkrice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce319 kcal per 1 cupRich in Thiamin
Where this data comes from
Foods and mixed dishes as eaten in the US, used for national dietary surveys.
- Dataset
- USDA FoodData Central, Food and Nutrient Database for Dietary Studies (FNDDS)
- Published
- October 28, 2022
- Release used
- FoodData Central Survey Foods (FNDDS 2021-2023) 2024-10-31
Values are per 100 g of edible portion, scaled to the serving you choose. USDA data is public domain. For general information, not medical advice.