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Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 144.6
  • Total Fat 4.4 g
  • Saturated Fat 0.5 g
  • Polyunsaturated Fat 1.4 g
  • Monounsaturated Fat 2.0 g
  • Cholesterol 86.4 mg
  • Sodium 363.6 mg
  • Potassium 454.7 mg
  • Total Carbohydrate 12.5 g
  • Dietary Fiber 2.3 g
  • Sugars 6.5 g
  • Protein 14.1 g
  • Vitamin A 69.6 %
  • Vitamin B-12 11.8 %
  • Vitamin B-6 9.3 %
  • Vitamin C 46.3 %
  • Vitamin D 24.3 %
  • Vitamin E 8.1 %
  • Calcium 6.2 %
  • Copper 12.8 %
  • Folate 7.9 %
  • Iron 11.4 %
  • Magnesium 8.7 %
  • Manganese 12.9 %
  • Niacin 14.9 %
  • Pantothenic Acid 6.2 %
  • Phosphorus 17.3 %
  • Riboflavin 8.4 %
  • Selenium 34.7 %
  • Thiamin 5.1 %
  • Zinc 6.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Shrimp and Pineapple Stir-Fry

View the full Shrimp and Pineapple Stir-Fry Recipe & Instructions
Submitted by: CURLYMARIE

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Shrimp and Pineapple Stir-Fry

60 calories of Shrimp, raw, (56.67 grams)

24 calories of Dole Pineapple Chunks in 100% Pineapple juice No Sugar Added, (0.17 cup)

13 calories of Canola Oil, (0.33 1tsp)

13 calories of Canola Oil, (0.33 1tsp)

11 calories of Carrots, raw, (0.21 cup, strips or slices)

5 calories of Broccoli, fresh, (0.21 cup, chopped)

5 calories of Cornstarch, (0.01 cup)

4 calories of Celery, raw, (0.21 cup, strips)

3 calories of Mushrooms, fresh, (0.21 cup, pieces or slices)

3 calories of Pineapple Juice, (0.17 fl oz)

1 calories of Garlic, (0.33 clove)

1 calories of Soy Sauce, (0.33 tsp)

1 calories of Chicken Broth, (0.08 cup (8 fl oz))

0 calories of Ginger Root, (0.02 tsp)


Nutrition & Calorie Comments  

Very filling with brown rice. Seasoned it up with salt and red pepper flakes, but it turned out very nice. It'll be a keeper. Submitted by:
WES4406

(4/7/09)
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