National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Basic Report

Nutrient data for 36617, Restaurant, Chinese, lemon chicken a  b 

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

order
637g

pieces
73g
Proximates
Water g 57.08 363.60 41.67
Energy kcal 226 1440 165
Protein g 10.77 68.60 7.86
Total lipid (fat) g 11.76 74.91 8.58
Carbohydrate, by difference g 19.15 121.99 13.98
Fiber, total dietary g 1.1 7.0 0.8
Sugars, total g 8.67 55.23 6.33
Minerals
Calcium, Ca mg 39 248 28
Iron, Fe mg 1.32 8.41 0.96
Magnesium, Mg mg 15 96 11
Phosphorus, P mg 129 822 94
Potassium, K mg 155 987 113
Sodium, Na mg 243 1548 177
Zinc, Zn mg 0.51 3.25 0.37
Vitamins
Vitamin C, total ascorbic acid mg 2.5 15.9 1.8
Thiamin mg 0.053 0.338 0.039
Riboflavin mg 0.063 0.401 0.046
Niacin mg 3.660 23.314 2.672
Vitamin B-6 mg 0.241 1.535 0.176
Folate, DFE µg 15 96 11
Vitamin B-12 µg 0.11 0.70 0.08
Vitamin A, RAE µg 3 19 2
Vitamin A, IU IU 11 70 8
Vitamin E (alpha-tocopherol) mg 1.27 8.09 0.93
Vitamin D (D2 + D3) µg 0.1 0.6 0.1
Vitamin D IU 5 32 4
Vitamin K (phylloquinone) µg 24.4 155.4 17.8
Lipids
Fatty acids, total saturated g 1.912 12.179 1.396
Fatty acids, total monounsaturated g 2.567 16.352 1.874
Fatty acids, total polyunsaturated g 5.768 36.742 4.211
Cholesterol mg 32 204 23
Other
Caffeine mg 0 0 0

Footnotes
a  Rice was not included in analyses.
b  Ingredients and amount of breading and sauce vary by restaurant. Most dishes analyzed only had breaded chicken and sauce. A few had broccoli, celery and/or hot red pepper.