Chinese restaurant beef and vegetables (1 order, 574 g) has 603 calories, 40.6 g protein, 41.8 g carbohydrate and 30.4 g fat, according to USDA FoodData Central. 100 g has 105 calories. Change the serving below and the label, the summary and the full nutrient table update together.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
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1 order (574 g)
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| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 603 | 105 | |
| Total fat | 30.4 g | 39% | 5.3 g |
| Saturated fat | 5.6 g | 28% | 0.98 g |
| Trans fat | 0.3 g | 0.06 g | |
| Monounsaturated fat | 7 g | 1.22 g | |
| Polyunsaturated fat | 12.2 g | 2.13 g | |
| Cholesterol | 80 mg | 27% | 14 mg |
| Sodium | 2348 mg | 102% | 409 mg |
| Total carbohydrate | 41.8 g | 15% | 7.29 g |
| Dietary fiber | 8.6 g | 31% | 1.5 g |
| Total sugars | 13.8 g | 2.41 g | |
| Added sugars | not reported | ||
| Protein | 40.6 g | 7.08 g | |
| Vitamins | |||
| Vitamin D | 0.57 mcg | 3% | 0.1 mcg |
| Vitamin A | 362 mcg | 40% | 63 mcg |
| Vitamin C | 67 mg | 74% | 11.6 mg |
| Vitamin E | 4.7 mg | 31% | 0.82 mg |
| Vitamin K | 294 mcg | 245% | 51.3 mcg |
| Thiamin (B1) | 0.19 mg | 16% | 0.03 mg |
| Riboflavin (B2) | 0.32 mg | 24% | 0.06 mg |
| Niacin (B3) | 7.6 mg | 47% | 1.32 mg |
| Vitamin B6 | 0.92 mg | 54% | 0.16 mg |
| Folate (DFE) | 258 mcg | 65% | 45 mcg |
| Vitamin B12 | 2.8 mcg | 115% | 0.48 mcg |
| Choline | 198 mg | 36% | 34.5 mg |
| Minerals | |||
| Calcium | 126 mg | 10% | 22 mg |
| Iron | 6.4 mg | 35% | 1.11 mg |
| Potassium | 1171 mg | 25% | 204 mg |
| Magnesium | 86 mg | 21% | 15 mg |
| Phosphorus | 436 mg | 35% | 76 mg |
| Zinc | 8.6 mg | 78% | 1.5 mg |
| Copper | 0.28 mg | 31% | 0.05 mg |
| Manganese | 0.84 mg | 37% | 0.15 mg |
| Selenium | 38 mcg | 70% | 6.7 mcg |
| Other | |||
| Water | 452.4 g | 78.8 g | |
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 1 order | 574 g | 603 | 41.8 g | 40.6 g | 30.4 g | 8.6 g | 13.8 g |
| 100 g | 100 g | 105 | 7.3 g | 7.1 g | 5.3 g | 1.5 g | 2.4 g |
| 1 oz | 28.4 g | 30 | 2.1 g | 2 g | 1.5 g | 0.4 g | 0.7 g |
Chinese restaurant beef and vegetables (1 order, 574 g) has 603 calories. 100 g has 105 calories. On a Nutrition Facts label, calories are rounded to the nearest 5 or 10, so the panel above may show 600.
Chinese restaurant beef and vegetables (1 order, 574 g) has 294 mcg of vitamin K, 245% of the Daily Value. 100 g has 51.3 mcg. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
Chinese restaurant beef and vegetables (1 order, 574 g) has 2.8 mcg of vitamin B12, 115% of the Daily Value. 100 g has 0.48 mcg. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
100 g of chinese restaurant beef and vegetables has 105 calories, 7.08 g protein, 7.29 g carbohydrate, 1.5 g fiber, 2.41 g sugars and 5.3 g fat.
About 28% of the calories in chinese restaurant beef and vegetables come from carbohydrate, 45% from fat and 27% from protein (Atwater factors of 4, 9 and 4 calories per gram).
The same serving of chinese restaurant beef and vegetables, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 30 g | 41 % |
| Saturated / Saturés | 6 g + Trans 0.3 g | 30 % |
| Cholesterol / Cholestérol | 80 mg | 27 % |
| Sodium | 2350 mg | 102 % |
| Carbohydrate / Glucides | 42 g | 15 % |
| Fibre / Fibres | 9 g | 31 % |
| Sugars / Sucres | 14 g | 14 % |
| Protein / Protéines | 41 g | |
| Vitamin D / Vitamine D | 1 mcg | 3 % |
| Calcium | 126 mg | 10 % |
| Iron / Fer | 6 mg | 35 % |
| Potassium | 1171 mg | 34 % |
| Per 100g | |
|---|---|
| Energy | 439 kJ / 105 kcal |
| Fat | 5.3 g |
| of which saturates | 1.0 g |
| Carbohydrate | 7.3 g |
| of which sugars | 2.4 g |
| Protein | 7.1 g |
| Salt | 1.0 g |
| Per 100g | Per 574g | %RI* | |
|---|---|---|---|
| Energy | 439 kJ 105 kcal |
2522 kJ 603 kcal |
30% |
| Fat | 5.3g | 30g | 43% |
| of which saturates | 1.0g | 5.6g | 28% |
| Carbohydrate | 7.3g | 42g | 16% |
| of which sugars | 2.4g | 14g | 15% |
| Fibre | 1.5g | 8.6g | - |
| Protein | 7.1g | 41g | 81% |
| Salt | 1.0g | 5.9g | 98% |
If you make and sell a product that contains chinese restaurant beef and vegetables, these free tools cover the next steps.
Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 168072: "Restaurant, Chinese, beef and vegetables". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field, and this processed food may contain some, so added sugars are shown as not reported. The label panel prints 0 g because a row cannot be blank; a real product label needs the figure from its recipe. View the USDA record ↗