Rice bowl with chicken, frozen entree, prepared (includes fried, teriyaki, and sweet and sour varieties)
Calories 126Calories from Fat 14 [1]
Total Carbohydrate 22g22%
Nutrient Quantity Units Alanine 0.34 g Alcohol, ethyl 0.00 g Arginine 0.39 g Ash 1.25 g Aspartic acid 0.57 g Betaine 1.80 mg Caffeine 0.00 mg Calcium, Ca 13.00 mg Carbohydrate, by difference 22.46 g Carotene, alpha 107.00 mcg Carotene, beta 287.00 mcg Cholesterol 16.00 mg Choline, total 13.40 mg Copper, Cu 0.03 mg Cryptoxanthin, beta 43.00 mcg Cystine 0.08 g Dihydrophylloquinone 0.00 mcg Energy 126.00 kcal Energy 529.00 kJ Fatty acids, total monounsaturated 0.50 g Fatty acids, total polyunsaturated 0.41 g Fatty acids, total saturated 0.33 g Fiber, total dietary 0.70 g Folate, DFE 22.00 mcg_DFE Folate, food 13.00 mcg Folate, total 18.00 mcg Folic acid 5.00 mcg Fructose 0.32 g Galactose 0.00 g Glucose (dextrose) 0.25 g Glutamic acid 0.93 g Glycine 0.26 g Histidine 0.19 g Iron, Fe 0.35 mg Isoleucine 0.27 g Lactose 0.00 g Leucine 0.46 g Lutein + zeaxanthin 97.00 mcg Lycopene 53.00 mcg Lysine 0.42 g Magnesium, Mg 14.00 mg Maltose 0.00 g Manganese, Mn 0.21 mg Menaquinone-4 2.10 mcg Methionine 0.13 g Niacin 2.27 mg Pantothenic acid 0.35 mg Phenylalanine 0.26 g Phosphorus, P 94.00 mg Potassium, K 123.00 mg Proline 0.24 g Protein 5.65 g Retinol 2.00 mcg Riboflavin 0.06 mg Selenium, Se 7.10 mcg Serine 0.24 g Sodium, Na 333.00 mg Starch 15.07 g Sucrose 3.50 g Sugars, total 4.07 g Theobromine 0.00 mg Thiamin 0.07 mg Threonine 0.25 g Tocopherol, beta 0.01 mg Tocopherol, delta 0.00 mg Tocopherol, gamma 0.14 mg Total lipid (fat) 1.56 g Tryptophan 0.07 g Tyrosine 0.16 g Valine 0.31 g Vitamin A, IU 609.00 IU Vitamin A, RAE 32.00 mcg_RAE Vitamin B-12 0.32 mcg Vitamin B-12, added 0.32 mcg Vitamin B-6 0.16 mg Vitamin C, total ascorbic acid 3.00 mg Vitamin D 1.00 IU Vitamin D (D2 + D3) 0.00 mcg Vitamin E (alpha-tocopherol) 0.23 mg Vitamin E, added 0.00 mg Vitamin K (phylloquinone) 3.80 mcg Water 69.09 g Zinc, Zn 0.38 mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993. Mushroom Council. "National Food and Nutrient Analysis Program Wave 9b". 2004
