| Food database and calorie counter |
Source: Generic |
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Nutrition Facts
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Serving Size 1 1/2 cups
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| Amount Per Serving |
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Calories from Fat 136
Calories 278
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| % Daily Values* |
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Total Fat
15.1g
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23% |
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Saturated Fat
4.868g
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24% |
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Polyunsaturated Fat
2.644g
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Monounsaturated Fat
5.862g
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Cholesterol
231mg
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77% |
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Sodium
1017mg
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42% |
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Potassium
591mg
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Total Carbohydrate
9.68g
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3% |
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Dietary Fiber
1.9g
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8% |
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Sugars
5.43g
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Protein
25.99g
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| Vitamin A
798% |
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Vitamin C
101% |
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| Calcium
90% |
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Iron
178% |
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| * |
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
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14%
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of RDI*
(278 calories)
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Calorie Breakdown:
Carbohydrate (14%)
Fat (49%)
Protein (37%)
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* Based on a RDI of 2000 calories
 Photos
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Nutrition summary:
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Calories
278
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Fat
15.1g
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Carbs
9.68g
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Protein
25.99g
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| There are 278 calories in 1 1/2 cups of Chicken Stir Fry. |
| Calorie breakdown: 49% fat, 14% carbs, 37% protein. |
Other common serving sizes:
Related types of Stir Frys:
Related types of Chicken:
See also:
Contains these Ingredients:
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69 g Chicken meat (broilers or fryers, roasted, cooked) meat
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16 g Celery (without salt, drained, cooked, boiled)
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25 g Mushrooms
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26 g Onions (without salt, drained, cooked, boiled)
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38 g Spinach (without salt, drained, cooked, boiled)
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14 g Soy sauce (shoyu)
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22 g Egg (whole)
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20 g Egg omelet
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3 g Beef tallow (fat)
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3 g Granulated sugar
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13 g Beef broth or bouillon soup (made with powder)
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Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen. Although the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy and all information, including nutritional values, is used by you at your own risk. All trademarks, copyright and other forms of intellectual property are property of their respective owners.
on 24 May 2013
