Food database and calorie counter Source: Generic

Beef, Tofu and Vegetables in Soy-Based Sauce (Mixture)

Nutrition Facts
Serving Size 1 cup
 
Amount Per Serving
Calories from Fat 116
Calories 263
 
% Daily Values*
Total Fat 12.91g 20%
  Saturated Fat 3.242g 16%
  Polyunsaturated Fat 3.149g  
  Monounsaturated Fat 5.455g  
Cholesterol 37mg 12%
Sodium 1211mg 50%
Potassium 436mg  
Total Carbohydrate 16.86g 6%
  Dietary Fiber 1.7g 7%
  Sugars 11.02g  
Protein 20.94g  
 
Vitamin A 0% Vitamin C 13%
Calcium 16% Iron 19%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
13%
of RDI*
(263 calories)
13% of RDI
Calorie Breakdown:
 
Carbohydrate (25%)
 
Fat (43%)
 
Protein (32%)
Carbohydrates, 16.86g (25%) Fat, 12.91g (43%) Protein, 20.94g (32%)
* Based on a RDI of 2000 calories

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Nutrition summary:

Calories
263
Fat
12.91g
Carbs
16.86g
Protein
20.94g
There are 263 calories in 1 cup of Beef, Tofu and Vegetables in Soy-Based Sauce (Mixture).
Calorie breakdown: 43% fat, 25% carbs, 32% protein.

Common Serving Sizes:

Serving Size Calories
1 oz 34
100 g 121
1 cup 263

Related Types of Beef:

Beef
Ground Beef (Cooked)
Lean Ground Beef
Roast Beef
Corned Beef
Beef Steak
  view more beef nutritional info

See Also:

Soy Sauce (Shoyu)
Soy Sauce (Tamari)
Soy Sauce (Shoyu) (Low Sodium)
Soy Sauce (Made From Hydrolyzed Vegetable Protein)
Cream Substitute (with Hydrogenated Vegetable Oil and Soy Protein)
  view more results

Contains these Ingredients:

47 g Beef chuck (blade roast, lean only, trimmed to 1/4" fat, select grade)
14 g Onions
9 g Scallions or spring onions
15 g Green peas
18 g Soy sauce (shoyu)
100 g Soft tofu (nigari) (with calcium sulfate and magnesium chloride)
4 g Vegetable oil (industrial, partially hydrogenated soy, all purpose)
3 g Sweet dessert wine
6 g Granulated sugar
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Recently Eaten By:

xia129
on 21 August 2014
blai
on 19 August 2014
a_princess
on 01 August 2014
honeymoi79
on 04 August 2014

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