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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 491.8
  • Total Fat 18.1 g
  • Saturated Fat 3.9 g
  • Polyunsaturated Fat 1.9 g
  • Monounsaturated Fat 10.6 g
  • Cholesterol 40.0 mg
  • Sodium 863.4 mg
  • Potassium 643.8 mg
  • Total Carbohydrate 56.5 g
  • Dietary Fiber 4.3 g
  • Sugars 2.0 g
  • Protein 25.0 g
  • Vitamin A 65.0 %
  • Vitamin B-12 6.8 %
  • Vitamin B-6 18.4 %
  • Vitamin C 21.4 %
  • Vitamin D 0.0 %
  • Vitamin E 11.2 %
  • Calcium 3.9 %
  • Copper 9.3 %
  • Folate 48.1 %
  • Iron 18.7 %
  • Magnesium 9.6 %
  • Manganese 18.0 %
  • Niacin 37.9 %
  • Pantothenic Acid 7.0 %
  • Phosphorus 21.5 %
  • Riboflavin 32.7 %
  • Selenium 36.8 %
  • Thiamin 69.9 %
  • Zinc 10.9 %
*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 Pork & vegetable stir fry

View the full Pork & vegetable stir fry Recipe & Instructions
Submitted by: SHAFERC

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 Pork & vegetable stir fry

200 calories of Barilla Linguine, (2 oz)

126 calories of Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, pan-fried, (0.75 chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 113 g))

90 calories of Olive Oil, (0.75 tbsp)

24 calories of Corn Starch, (0.05 cup)

10 calories of Onions, raw, (0.25 medium (2-1/2" dia))

10 calories of White Wine, (0.50 fl oz)

8 calories of Asparagus, fresh, (0.25 cup)

7 calories of Baby Carrots, raw, (2 medium)

6 calories of Soy Sauce, (0.75 tbsp)

5 calories of Celery, raw, (0.50 stalk, large (11"-12" long))

3 calories of Orange Juice, (0.25 fl oz)

1 calories of Chicken Broth, (0.13 cup (8 fl oz))


Nutrition & Calorie Comments  

I will be adding less oil and there for reducing the fat in the over all recipe. I will also add other vegies like brocclie and peppers. Submitted by:
JENNANIDANU1

(5/1/09)
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