Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories | 283.1 | Total Fat | 13.4 g |
---|---|
Saturated Fat | 4.1 g |
Polyunsaturated Fat | 1.6 g |
Monounsaturated Fat | 7.0 g |
Cholesterol | 59.5 mg |
Sodium | 349.0 mg |
Potassium | 442.0 mg |
Total Carbohydrate | 11.4 g |
Dietary Fiber | 0.1 g |
Sugars | 0.2 g |
Protein | 24.1 g |
Vitamin A | 1.0 % | Vitamin B-12 | 8.6 % |
---|---|
Vitamin B-6 | 17.5 % |
Vitamin C | 0.6 % |
Vitamin D | 0.0 % |
Vitamin E | 3.2 % |
Calcium | 1.2 % |
Copper | 4.6 % |
Folate | 2.1 % |
Iron | 5.6 % |
Magnesium | 7.1 % |
Manganese | 3.5 % |
Niacin | 23.3 % |
Pantothenic Acid | 7.0 % |
Phosphorus | 21.4 % |
Riboflavin | 17.8 % |
Selenium | 51.2 % |
Thiamin | 43.5 % |
Zinc | 12.5 % |
*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 San Fransisco Pok Chops
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 San Fransisco Pok Chops
190 calories of Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, pan-fried, (3 oz)
30 calories of Olive Oil, (0.25 tbsp)
26 calories of Brown Sugar, (1.50 tsp packed)
23 calories of Sherry, dry, (0.50 fl. oz)
9 calories of Cornstarch, (2.38 grams)
5 calories of Soy sauce (shoyu), low sodium, (0.50 tbsp)
0 calories of Pepper, red or cayenne, (0.06 tsp)
0 calories of Water, tap, (7.13 grams)
Calories per serving of San Fransisco Pok Chops
190 calories of Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, pan-fried, (3 oz)
30 calories of Olive Oil, (0.25 tbsp)
26 calories of Brown Sugar, (1.50 tsp packed)
23 calories of Sherry, dry, (0.50 fl. oz)
9 calories of Cornstarch, (2.38 grams)
5 calories of Soy sauce (shoyu), low sodium, (0.50 tbsp)
0 calories of Pepper, red or cayenne, (0.06 tsp)
0 calories of Water, tap, (7.13 grams)
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Nutrition & Calorie Comments
METAMORF
(3/24/08)
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