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Food database and calorie counter Source: Member

Tastee Choice

Shrimp, Vegetables & Asian Noodles Glazed with a Kon Loh Style Sauce

Nutrition Facts
Serving Size 1 1/2 cups (340g)
 
Amount Per Serving
Calories from Fat 110
Calories 410
 
% Daily Values*
Total Fat 12g 18%
  Saturated Fat 3g 15%
  Trans Fat 0g  
Cholesterol 80mg 27%
Sodium 1700mg 71%
Total Carbohydrate 58g 19%
  Dietary Fiber 7g 28%
  Sugars 14g  
Protein 18g  
 
Vitamin A 35% Vitamin C 15%
Calcium 6% Iron 15%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Information for this food was submitted to the FatSecret food database by member Allgreen on 06 Oct 08.

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20%
of RDI*
(410 calories)
20% of RDI
Calorie Breakdown:
 
Carbohydrate (56%)
 
Fat (26%)
 
Protein (18%)
Carbohydrates, 58g (56%) Fat, 12g (26%) Protein, 18g (18%)
* Based on a RDI of 2000 calories

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Nutrition summary:

Calories
410
Fat
12g
Carbs
58g
Protein
18g
There are 410 calories in a 1 1/2 cups serving of Tastee Choice Shrimp, Vegetables & Asian Noodles Glazed with a Kon Loh Style Sauce.
Calorie breakdown: 26% fat, 56% carbs, 18% protein.

Related Shrimp from Tastee Choice:

Cooked Salad Shrimp
Salad Shrimp
Shrimp & Asian Style Vegetables Paired with a Chinese Oyster Soy Sauce
Shrimp, Basmati Rice & Vegetables Flavored with an Asian Garlic Soy Sauce
Shrimp, Italian Style Linguini & Vegetables Paired with a Cream Garlic Sauce
Shrimp, Pasta & Mediterranean Style Vegetables Tossed with a Mild Spicy Tomato & Basil Sauce
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More products from Tastee Choice:

Chicken Parmigiana and Penne Pasta
Sesame Chicken
Chicken Stir Fry
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Other types of Shrimp:

Shrimp
Baked or Broiled Shrimp
Steamed or Boiled Shrimp
Fried or Battered Breaded Floured Shrimp
Shrimp Scampi
Shrimp (Canned)
  view more shrimp nutritional info

Other types of Seafood:

Lobster
Clams
Crab
Mussels
Octopus
  view more seafood nutritional info
 
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Recently eaten by:

carrotie
on 22 May 2013
gslana
on 22 May 2013
slimfitness
on 03 May 2013
JaimieLBoles
on 20 March 2013

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