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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

Fat

1.9g

of which saturates

0.76g

Carbohydrate

5.8g

of which sugars

1.5g

Proteine

9.2g

Sale

0.91g

Alcol

0.2g

Acqua

74g

Colesterolo

24mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

74µg

Vitamina D

0.1µg

Vitamina E

3.3mg

Vitamina C

4mg

Thiamin (B1)

0.14mg

Riboflavin (B2)

0.07mg

Niacin (B3)

2.3mg

Vitamina B6

0.17mg

Vitamina B12

0.2µg

Folato

8µg

Calcio

23mg

Ferro

0.93mg

Magnesio

21mg

Phosphorus

110mg

Potassio

210mg

Sodio

362mg

Zinco

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.

Ulteriori letture e riferimenti

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

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 3 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente