United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  36626, Restaurant, Chinese, chicken and vegetables a  b 
heading Nutrient Unit
Value per 100 g

order 693g

cup 153g
Proximates Water g 80.24 556.06 122.77
Proximates Energy kcal 95 658 145
Proximates Protein g 8.18 56.69 12.52
Proximates Total lipid (fat) g 4.56 31.60 6.98
Proximates Carbohydrate, by difference g 5.38 37.28 8.23
Proximates Fiber, total dietary g 0.9 6.2 1.4
Proximates Sugars, total g 2.93 20.30 4.48
Minerals Calcium, Ca mg 20 139 31
Minerals Iron, Fe mg 0.56 3.88 0.86
Minerals Magnesium, Mg mg 15 104 23
Minerals Phosphorus, P mg 73 506 112
Minerals Potassium, K mg 185 1282 283
Minerals Sodium, Na mg 413 2862 632
Minerals Zinc, Zn mg 0.43 2.98 0.66
Vitamins Vitamin C, total ascorbic acid mg 8.1 56.1 12.4
Vitamins Thiamin mg 0.030 0.208 0.046
Vitamins Riboflavin mg 0.120 0.832 0.184
Vitamins Niacin mg 1.690 11.712 2.586
Vitamins Vitamin B-6 mg 0.232 1.608 0.355
Vitamins Folate, DFE µg 40 277 61
Vitamins Vitamin B-12 µg 0.07 0.49 0.11
Vitamins Vitamin A, RAE µg 56 388 86
Vitamins Vitamin A, IU IU 630 4366 964
Vitamins Vitamin E (alpha-tocopherol) mg 0.77 5.34 1.18
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 54.7 379.1 83.7
Lipids Fatty acids, total saturated g 0.770 5.336 1.178
Lipids Fatty acids, total monounsaturated g 1.087 7.533 1.663
Lipids Fatty acids, total polyunsaturated g 2.080 14.414 3.182
Lipids Fatty acids, total trans g 0.014 0.097 0.021
Lipids Cholesterol mg 21 146 32
Other Caffeine mg 0 0 0

Footnotes

a  Rice was not included in analyses.
b  Ingredients and amount of sauce vary by restaurant. Most dishes analyzed had broccoli and carrots. Some also included snow peas, scallion, water chestnuts, and/or baby corn.