United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  36620, Restaurant, Chinese, shrimp and vegetables a  b 
heading Nutrient Unit
Value per 100 g

order 601 g
Proximates Water g 84.06 505.20
Proximates Energy kcal 78 469
Proximates Protein g 5.90 35.46
Proximates Total lipid (fat) g 4.05 24.34
Proximates Carbohydrate, by difference g 4.52 27.17
Proximates Fiber, total dietary g 1.4 8.4
Proximates Sugars, total g 2.16 12.98
Minerals Calcium, Ca mg 36 216
Minerals Iron, Fe mg 0.72 4.33
Minerals Magnesium, Mg mg 16 96
Minerals Phosphorus, P mg 74 445
Minerals Potassium, K mg 192 1154
Minerals Sodium, Na mg 375 2254
Minerals Zinc, Zn mg 0.49 2.94
Vitamins Vitamin C, total ascorbic acid mg 11.3 67.9
Vitamins Thiamin mg 0.030 0.180
Vitamins Riboflavin mg 0.033 0.198
Vitamins Niacin mg 0.935 5.619
Vitamins Vitamin B-6 mg 0.125 0.751
Vitamins Vitamin B-12 µg 0.21 1.26
Vitamins Vitamin A, RAE µg 66 397
Vitamins Vitamin A, IU IU 1320 7933
Vitamins Vitamin E (alpha-tocopherol) mg 0.99 5.95
Vitamins Vitamin K (phylloquinone) µg 52.0 312.5
Lipids Fatty acids, total saturated g 0.633 3.804
Lipids Fatty acids, total monounsaturated g 0.817 4.910
Lipids Fatty acids, total polyunsaturated g 1.984 11.924
Lipids Fatty acids, total trans g 0.021 0.126
Lipids Cholesterol mg 36 216

Footnotes
a  Rice was not included in analyses.
b  Ingredients and amount of sauce vary by restaurant. Most dishes analyzed included carrots and broccoli.