United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  36619, Restaurant, Chinese, kung pao chicken a  b 
heading Nutrient Unit
Value per 100 g

order 604 g
Proximates Water g 74.78 451.67
Proximates Energy kcal 129 779
Proximates Protein g 9.76 58.95
Proximates Total lipid (fat) g 6.98 42.16
Proximates Carbohydrate, by difference g 6.87 41.49
Proximates Fiber, total dietary g 1.5 9.1
Proximates Sugars, total g 3.03 18.30
Minerals Calcium, Ca mg 20 121
Minerals Iron, Fe mg 0.76 4.59
Minerals Magnesium, Mg mg 24 145
Minerals Phosphorus, P mg 94 568
Minerals Potassium, K mg 218 1317
Minerals Sodium, Na mg 402 2428
Minerals Zinc, Zn mg 0.74 4.47
Vitamins Vitamin C, total ascorbic acid mg 7.1 42.9
Vitamins Thiamin mg 0.032 0.193
Vitamins Riboflavin mg 0.055 0.332
Vitamins Niacin mg 2.757 16.652
Vitamins Vitamin B-6 mg 0.243 1.468
Vitamins Folate, DFE µg 16 97
Vitamins Vitamin B-12 µg 0.11 0.66
Vitamins Vitamin A, RAE µg 65 393
Vitamins Vitamin A, IU IU 1299 7846
Vitamins Vitamin E (alpha-tocopherol) mg 1.02 6.16
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 13.6 82.1
Lipids Fatty acids, total saturated g 1.352 8.166
Lipids Fatty acids, total monounsaturated g 2.173 13.125
Lipids Fatty acids, total polyunsaturated g 3.020 18.241
Lipids Fatty acids, total trans g 0.034 0.205
Lipids Cholesterol mg 26 157
Other Caffeine mg 0 0

Footnotes
a  Rice was not included in analyses.
b  Ingredients and amount of breading and sauce vary by restaurant. Most dishes analyzed had carrots. Some had broccoli, red or green pepper, mushrooms, onion, and/or celery.