Tofu and vegetables including carrotsbroccoli, and/or dark-green leafy; no potatoes, with soy-based sauce
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Nutrition Facts
Serving size1 typical portion (163 g)
Amount per serving
Calories
% Daily Value*
Total Fat 11 g14%
Saturated Fat 1.5 g8%
Trans Fat —
Cholesterol 0 mg0%
Sodium 352 mg15%
Total Carbohydrate 7.6 g3%
Dietary Fiber 2 g7%
Total Sugars 2.7 g
Protein 6.7 g
Vitamin D 0 mcg0%
Calcium 108 mg8%
Iron 1.3 mg7%
Potassium 300 mg6%
* 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 | 150 kcal | 92 kcal | ||
| Protein | 6.7 g | 13% | 4.1 g | |
| Carbohydrate | 7.6 g | 3% | 4.7 g | |
| Fiber | 2 g | 7% | 1.2 g | |
| Total sugars | 2.7 g | 1.6 g | ||
| Total fat | 11 g | 14% | 6.7 g | |
| Saturated fat | 1.5 g | 8% | 0.92 g | |
| Monounsaturated fat | 4.1 g | 2.5 g | ||
| Polyunsaturated fat | 4.6 g | 2.8 g | ||
| Trans fat | — | — | — | |
| Cholesterol | 0 mg | 0% | 0 mg | |
| Vitamins | ||||
| Vitamin A (RAE) | 199 mcg | 22% | 122 mcg | |
| Vitamin C | 22 mg | 24% | 13 mg | |
| Vitamin D | 0 mcg | 0% | 0 mcg | |
| Vitamin E | 1.9 mg | 13% | 1.2 mg | |
| Vitamin K | 52 mcg | 43% | 32 mcg | |
| Thiamin (B1) | 0.08 mg | 7% | 0.05 mg | |
| Riboflavin (B2) | 0.08 mg | 7% | 0.05 mg | |
| Niacin (B3) | 0.98 mg | 6% | 0.6 mg | |
| Vitamin B6 | 0.18 mg | 11% | 0.11 mg | |
| Folate (DFE) | 54 mcg | 13% | 33 mcg | |
| Vitamin B12 | 0.02 mcg | 1% | 0.01 mcg | |
| Pantothenic acid (B5) | — | — | — | |
| Choline | 29 mg | 5% | 18 mg | |
| Minerals | ||||
| Calcium | 108 mg | 8% | 66 mg | |
| Iron | 1.3 mg | 7% | 0.79 mg | |
| Magnesium | 34 mg | 8% | 21 mg | |
| Phosphorus | 108 mg | 9% | 66 mg | |
| Potassium | 300 mg | 6% | 184 mg | |
| Sodium | 352 mg | 15% | 216 mg | |
| Zinc | 0.72 mg | 7% | 0.44 mg | |
| Copper | 0.15 mg | 17% | 0.09 mg | |
| Manganese | — | — | — | |
| Selenium | 7 mcg | 13% | 4.3 mcg | |
| Other | ||||
| Omega-3 ALA | 0.53 g | 33% | 0.33 g | |
| Omega-3 EPA | 0 g | 0 g | ||
| Omega-3 DHA | 0 g | 0 g | ||
| Water | 136 g | 83 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
- Porktofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-base sauce189 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
- Beeftofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce187 kcal per 1 typical portionRich in Vitamin K
- Tofu and vegetables excluding carrotsbroccoli, and dark-green leafy; no potatoes, with soy-based sauce152 kcal per 1 typical portionRich in Vitamin K
- Chicken or turkey and vegetables including carrotsbroccoli, and/or dark-green leafy; no potatoes, soy-based sauce155 kcal per 1 typical portionRich in Vitamin K
- Green beanscooked, Szechuan-style99 kcal per 1 typical portionRich in Vitamin K
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.