United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  36621, Restaurant, Chinese, sweet and sour chicken a  b 
heading Nutrient Unit
Value per 100 g

order 706g

pieces 55g
Proximates Water g 52.17 368.32 28.69
Proximates Energy kcal 250 1765 138
Proximates Protein g 10.10 71.31 5.56
Proximates Total lipid (fat) g 12.65 89.31 6.96
Proximates Carbohydrate, by difference g 23.86 168.45 13.12
Proximates Fiber, total dietary g 1.0 7.1 0.6
Proximates Sugars, total g 11.47 80.98 6.31
Minerals Calcium, Ca mg 45 318 25
Minerals Iron, Fe mg 2.12 14.97 1.17
Minerals Magnesium, Mg mg 15 106 8
Minerals Phosphorus, P mg 135 953 74
Minerals Potassium, K mg 158 1115 87
Minerals Sodium, Na mg 246 1737 135
Minerals Zinc, Zn mg 0.42 2.97 0.23
Vitamins Vitamin C, total ascorbic acid mg 2.4 16.9 1.3
Vitamins Thiamin mg 0.053 0.374 0.029
Vitamins Riboflavin mg 0.043 0.304 0.024
Vitamins Niacin mg 3.657 25.818 2.011
Vitamins Vitamin B-6 mg 0.257 1.814 0.141
Vitamins Folate, DFE µg 15 106 8
Vitamins Vitamin B-12 µg 0.09 0.64 0.05
Vitamins Vitamin A, RAE µg 18 127 10
Vitamins Vitamin A, IU IU 317 2238 174
Vitamins Vitamin E (alpha-tocopherol) mg 0.82 5.79 0.45
Vitamins Vitamin D (D2 + D3) µg 0.2 1.4 0.1
Vitamins Vitamin D IU 7 49 4
Vitamins Vitamin K (phylloquinone) µg 22.5 158.8 12.4
Lipids Fatty acids, total saturated g 1.933 13.647 1.063
Lipids Fatty acids, total monounsaturated g 2.717 19.182 1.494
Lipids Fatty acids, total polyunsaturated g 6.419 45.318 3.530
Lipids Fatty acids, total trans g 0.077 0.544 0.042
Lipids Cholesterol mg 27 191 15
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.