United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  36618, Restaurant, Chinese, general tso's chicken a  b 
heading Nutrient Unit
Value per 100 g

order 535 g

pieces 53 g
Proximates Water g 45.15 241.55 23.93
Proximates Energy kcal 295 1578 156
Proximates Protein g 12.90 69.02 6.84
Proximates Total lipid (fat) g 16.36 87.53 8.67
Proximates Carbohydrate, by difference g 23.99 128.35 12.71
Proximates Fiber, total dietary g 0.9 4.8 0.5
Proximates Sugars, total g 11.60 62.06 6.15
Minerals Calcium, Ca mg 12 64 6
Minerals Iron, Fe mg 1.16 6.21 0.61
Minerals Magnesium, Mg mg 18 96 10
Minerals Phosphorus, P mg 127 679 67
Minerals Potassium, K mg 201 1075 107
Minerals Sodium, Na mg 435 2327 231
Minerals Zinc, Zn mg 1.30 6.96 0.69
Vitamins Vitamin C, total ascorbic acid mg 1.6 8.6 0.8
Vitamins Thiamin mg 0.027 0.144 0.014
Vitamins Riboflavin mg 0.118 0.631 0.063
Vitamins Niacin mg 2.853 15.264 1.512
Vitamins Vitamin B-6 mg 0.202 1.081 0.107
Vitamins Folate, DFE µg 15 80 8
Vitamins Vitamin B-12 µg 0.22 1.18 0.12
Vitamins Vitamin A, RAE µg 11 59 6
Vitamins Vitamin A, IU IU 94 503 50
Vitamins Vitamin E (alpha-tocopherol) mg 1.21 6.47 0.64
Vitamins Vitamin D (D2 + D3) µg 0.2 1.1 0.1
Vitamins Vitamin D IU 6 32 3
Vitamins Vitamin K (phylloquinone) µg 38.2 204.4 20.2
Lipids Fatty acids, total saturated g 2.760 14.766 1.463
Lipids Fatty acids, total monounsaturated g 3.879 20.753 2.056
Lipids Fatty acids, total polyunsaturated g 7.501 40.130 3.976
Lipids Fatty acids, total trans g 0.090 0.481 0.048
Lipids Cholesterol mg 53 284 28
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 and/or red pepper.