Pork and vegetables including carrotsbroccoli, and/or dark-green leafy; no potatoes, soy-based sauce
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Nutrition Facts
Serving size1 typical portion (163 g)
Amount per serving
Calories
% Daily Value*
Total Fat 15 g19%
Saturated Fat 3.2 g16%
Trans Fat —
Cholesterol 44 mg15%
Sodium 416 mg18%
Total Carbohydrate 7.6 g3%
Dietary Fiber 2 g7%
Total Sugars 2.4 g
Protein 18 g
Vitamin D 0.33 mcg2%
Calcium 47 mg4%
Iron 1.2 mg7%
Potassium 478 mg10%
* 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 (163 g).
| Nutrient | Amount | % DV | Per 100 g | |
|---|---|---|---|---|
| Calories & macronutrients | ||||
| Calories | 236 kcal | 145 kcal | ||
| Protein | 18 g | 36% | 11 g | |
| Carbohydrate | 7.6 g | 3% | 4.7 g | |
| Fiber | 2 g | 7% | 1.2 g | |
| Total sugars | 2.4 g | 1.5 g | ||
| Total fat | 15 g | 19% | 9 g | |
| Saturated fat | 3.2 g | 16% | 2 g | |
| Monounsaturated fat | 6.3 g | 3.9 g | ||
| Polyunsaturated fat | 4 g | 2.4 g | ||
| Trans fat | — | — | — | |
| Cholesterol | 44 mg | 15% | 27 mg | |
| Vitamins | ||||
| Vitamin A (RAE) | 222 mcg | 25% | 136 mcg | |
| Vitamin C | 24 mg | 27% | 15 mg | |
| Vitamin D | 0.33 mcg | 2% | 0.2 mcg | |
| Vitamin E | 2.2 mg | 15% | 1.3 mg | |
| Vitamin K | 56 mcg | 47% | 34 mcg | |
| Thiamin (B1) | 0.62 mg | 51% | 0.38 mg | |
| Riboflavin (B2) | 0.25 mg | 19% | 0.15 mg | |
| Niacin (B3) | 3.9 mg | 25% | 2.4 mg | |
| Vitamin B6 | 0.46 mg | 27% | 0.29 mg | |
| Folate (DFE) | 28 mcg | 7% | 17 mcg | |
| Vitamin B12 | 0.42 mcg | 18% | 0.26 mcg | |
| Pantothenic acid (B5) | — | — | — | |
| Choline | 66 mg | 12% | 40 mg | |
| Minerals | ||||
| Calcium | 47 mg | 4% | 29 mg | |
| Iron | 1.2 mg | 7% | 0.74 mg | |
| Magnesium | 33 mg | 8% | 20 mg | |
| Phosphorus | 189 mg | 15% | 116 mg | |
| Potassium | 478 mg | 10% | 293 mg | |
| Sodium | 416 mg | 18% | 255 mg | |
| Zinc | 1.7 mg | 16% | 1.1 mg | |
| Copper | 0.08 mg | 9% | 0.05 mg | |
| Manganese | — | — | — | |
| Selenium | 21 mcg | 38% | 13 mcg | |
| Other | ||||
| Omega-3 ALA | 0.42 g | 26% | 0.26 g | |
| Omega-3 EPA | 0 g | 0 g | ||
| Omega-3 DHA | 0 g | 0 g | ||
| Water | 121 g | 74 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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Other forms of pork and vegetables including carrots
Nutritionally similar foods
- Porkrice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce312 kcal per 1 cupRich in Thiamin
- Beeftofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce187 kcal per 1 typical portionRich in Vitamin K
- Chicken or turkeyrice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce284 kcal per 1 typical portionRich in Vitamin K
- Beef and vegetables including carrotsbroccoli, and/or dark-green leafy; no potatoes, soy-based sauce235 kcal per 1 typical portionRich in Vitamin K
- Shrimp and vegetables including carrotsbroccoli, and/or dark-green leafy; no potatoes, soy-based sauce189 kcal per 1 typical portionRich in Selenium
- Moo Shu porkwithout Chinese pancake173 kcal per 1 typical portionRich in Selenium
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.