Food database and calorie counter Source: Generic
Nutrition Facts
Serving Size 1/4 cup
 
Amount Per Serving
Calories from Fat 20
Calories 63
 
% Daily Values*
Total Fat 2.27g 3%
  Saturated Fat 0.384g 2%
  Polyunsaturated Fat 1.045g  
  Monounsaturated Fat 0.67g  
Cholesterol 18mg 6%
Sodium 176mg 7%
Potassium 39mg  
Total Carbohydrate 8.7g 3%
  Dietary Fiber 0.4g 2%
  Sugars 0.46g  
Protein 1.76g  
 
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 3%
* 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
Note:
Includes: vegetable fried rice
3%
of RDI*
(63 calories)
3% of RDI
Calorie Breakdown:
 
Carbohydrate (56%)
 
Fat (33%)
 
Protein (11%)
Carbohydrates, 8.7g (56%) Fat, 2.27g (33%) Protein, 1.76g (11%)
* Based on a RDI of 2000 calories

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Nutrition summary:

Calories
63
Fat
2.27g
Carbs
8.7g
Protein
1.76g
There are 63 calories in a 1/4 cup of Meatless Fried Rice.
Calorie breakdown: 33% fat, 56% carbs, 11% protein.

Other Common Serving Sizes:

Serving Size Calories
1 oz 43
100 g 151
1 cup 251

Related Types of Fried Rice:

Fried Rice
Chicken Fried Rice
Pork Fried Rice
Shrimp Fried Rice
Beef Fried Rice
  view more fried rice nutritional info

Related Types of Meatless Foods:

Meatless Bacon
Meatless Chicken
Meatless Sausage
Meatless Vegetable Burger or Patty
Meatless Meatballs
Meatless Fish Stick
  view more meatless foods nutritional info
Other Related Foods
Rice

See Also:

Brown Rice (Long-Grain)
Brown Rice (Medium-Grain)
Rice (Sake) Beverage
Meatless Fish Sticks
Meatless Frankfurter
  view more results

Contains these Ingredients:

24 g White rice (long-grain, cooked)
2 g Scallions or spring onions
2 g Mung beans (mature seeds, sprouted)
3 g Mushrooms (drained solids, canned)
3 g Green peas (frozen)
2 g Soy sauce (shoyu)
4 g Egg (whole)
2 g Corn vegetable oil
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Recently Eaten By:

Woperchild
on 24 November 2014
agarbati
on 22 November 2014
Monkeymedic
on 19 November 2014
supervegeta219
on 22 November 2014

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