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Chow mein, pork and chicken, homemade

Homemade pork and chicken chow mein is a cooked noodle dish containing pork and chicken. The figures describe the prepared recipe, which provides protein, carbohydrate and some fat. Per 100g, it contains 9.2g of protein, 5.8g of carbohydrate and 1.9g of fat. Its salt content is 0.91g per 100g.

Protein is needed for the growth and repair of body tissues, while carbohydrate provides energy. The salt content is worth noting for people monitoring their salt intake, as sauces and seasonings can contribute salt to mixed dishes. The nutritional composition of homemade chow mein will vary with the ingredients and quantities used. Full nutrient figures for this recipe are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

72 kcal

Energy

305 kJ

Graisse

1.9g

of which saturates

0.76g

Carbohydrate

5.8g

of which sugars

1.5g

Protéines

9.2g

Sel

0.91g

Alcool

0.2g

Eau

74g

Cholestérol

24mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

74µg

Vitamine D

0.1µg

Vitamine E

3.3mg

Vitamine C

4mg

Thiamin (B1)

0.14mg

Riboflavin (B2)

0.07mg

Niacin (B3)

2.3mg

Vitamine B6

0.17mg

Vitamine B12

0.2µg

Folate

8µg

Calcium

23mg

Fer

0.93mg

Magnésium

21mg

Phosphorus

110mg

Potassium

210mg

Sodium

362mg

Zinc

0.6mg

Copper

0.06mg

Other types of chow mein

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chow mein, chicken, takeaway

147 kcal

8.5g

7.2g

1.5g

Chow mein, beef, retail, reheated

136 kcal

6.7g

6g

1.8g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 3 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine