United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  36617, Restaurant, Chinese, lemon chicken a  b 
heading Nutrient Unit
Value per 100 g

order 623 g

pieces 73 g
Proximates Water g 52.69 328.26 38.46
Proximates Energy kcal 252 1570 184
Proximates Protein g 11.87 73.95 8.67
Proximates Total lipid (fat) g 13.55 84.42 9.89
Proximates Carbohydrate, by difference g 20.61 128.40 15.05
Proximates Fiber, total dietary g 1.0 6.2 0.7
Proximates Sugars, total g 8.18 50.96 5.97
Minerals Calcium, Ca mg 40 249 29
Minerals Iron, Fe mg 1.22 7.60 0.89
Minerals Magnesium, Mg mg 16 100 12
Minerals Phosphorus, P mg 136 847 99
Minerals Potassium, K mg 161 1003 118
Minerals Sodium, Na mg 252 1570 184
Minerals Zinc, Zn mg 0.51 3.18 0.37
Vitamins Vitamin C, total ascorbic acid mg 2.3 14.3 1.7
Vitamins Thiamin mg 0.053 0.330 0.039
Vitamins Riboflavin mg 0.070 0.436 0.051
Vitamins Niacin mg 3.776 23.524 2.756
Vitamins Vitamin B-6 mg 0.250 1.558 0.182
Vitamins Folate, DFE µg 9 56 7
Vitamins Vitamin B-12 µg 0.11 0.69 0.08
Vitamins Vitamin A, RAE µg 3 19 2
Vitamins Vitamin A, IU IU 11 69 8
Vitamins Vitamin E (alpha-tocopherol) mg 1.28 7.97 0.93
Vitamins Vitamin D (D2 + D3) µg 0.1 0.6 0.1
Vitamins Vitamin D IU 5 31 4
Vitamins Vitamin K (phylloquinone) µg 24.4 152.0 17.8
Lipids Fatty acids, total saturated g 2.033 12.666 1.484
Lipids Fatty acids, total monounsaturated g 2.749 17.126 2.007
Lipids Fatty acids, total polyunsaturated g 6.086 37.916 4.443
Lipids Fatty acids, total trans g 0.068 0.424 0.050
Lipids Cholesterol mg 32 199 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.