United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  36622, Restaurant, Chinese, sweet and sour pork a  b 
heading Nutrient Unit
Value per 100 g

order 609 g

pieces 42 g
Proximates Water g 50.84 309.62 21.35
Proximates Energy kcal 270 1644 113
Proximates Protein g 8.91 54.26 3.74
Proximates Total lipid (fat) g 15.66 95.37 6.58
Proximates Carbohydrate, by difference g 23.34 142.14 9.80
Proximates Fiber, total dietary g 1.0 6.1 0.4
Proximates Sugars, total g 10.34 62.97 4.34
Minerals Calcium, Ca mg 46 280 19
Minerals Iron, Fe mg 3.07 18.70 1.29
Minerals Magnesium, Mg mg 13 79 5
Minerals Phosphorus, P mg 133 810 56
Minerals Potassium, K mg 152 926 64
Minerals Sodium, Na mg 304 1851 128
Minerals Zinc, Zn mg 1.07 6.52 0.45
Vitamins Vitamin C, total ascorbic acid mg 2.3 14.0 1.0
Vitamins Thiamin mg 0.235 1.431 0.099
Vitamins Riboflavin mg 0.103 0.627 0.043
Vitamins Niacin mg 2.112 12.862 0.887
Vitamins Vitamin B-6 mg 0.170 1.035 0.071
Vitamins Vitamin B-12 µg 0.19 1.16 0.08
Vitamins Vitamin A, RAE µg 29 177 12
Vitamins Vitamin A, IU IU 553 3368 232
Vitamins Vitamin E (alpha-tocopherol) mg 0.89 5.42 0.37
Vitamins Vitamin K (phylloquinone) µg 27.9 169.9 11.7
Lipids Fatty acids, total saturated g 2.680 16.321 1.126
Lipids Fatty acids, total monounsaturated g 3.527 21.479 1.481
Lipids Fatty acids, total polyunsaturated g 7.116 43.336 2.989
Lipids Fatty acids, total trans g 0.087 0.530 0.037
Lipids Cholesterol mg 24 146 10

Footnotes
a  Rice was not included in analyses.
b  Ingredients and amount of breading and sauce vary by restaurant.