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Nutritional Info: Restaurant, Chinese, beef and vegetables

The USDA reference number for this food is: 36603
Note that a ~ (tilde character) next to any nutrient means that we don't have data on that item.
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Nutritional Data for Restaurant, Chinese, beef and vegetables

Nutrition Facts

Serving Size: 1 order (574g or 20.2 oz)
 

Amount Per Serving

 

Calories

603
Calories from Fat 274
 

% Daily Value*

 

Total Fat

30g
47%
 
Saturated Fat 6g28%
 
Trans Fat 0g
 

Cholesterol

80mg
27%
 

Sodium

2348mg
102%
 

Total Carbohydrate

42g
14%
 
Dietary Fiber 9g34%
 
Sugars 14g
 

Protein

41g
 
Vitamin A145% · Vitamin C7%
 
Calcium13% · Iron35%
 
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Contents

Stir Fried Beef
Stir Fried Beef

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Calories

Calories

Serving Size: 1 order (574g or 20.2 oz)
kcal*kjoules*RDI%
 
Total Calories603 kcal2522 kJ30%
 
from Carbs167.4 kcal700.31 kJ
 
from Fat273.8 kcal1145.57 kJ
 
from Protein162.6 kcal680.14 kJ
 
from Alcohol0 kcal0 kJ
 
*The unit "kcal" or kilocalories are what most American's think of as 1 Calorie. Other countries use the unit kilojoule (kJ) to measure Food Energy. 1 kcal is equal to 4.184 kilojoules.

Energy and Calorie info for 574 grams of Restaurant, Chinese, beef and vegetables


Vitamin Content

Vitamin Content

Serving Size: 1 order (574g or 20.2 oz)
AmountRDI%
 
Vitamin A 7243.88 IU 145%
 
Vitamin B6 0.92414 mg 46%
 
Vitamin B12 2.7552 mcg 46%
 
Vitamin B12, Added ~
 
Vitamin C 66.584 mg 7%
 
Vitamin D ~
 
Vitamin D2 ~
 
Vitamin D3 ~
 
Vitamin D (D2 + D3) ~
 
Vitamin E (Alpha-tocopherol) 4.7068 mg 24%
 
Vitamin E, Added ~
 
Vitamin K 294.462 mcg 368%
 
Thiamin 0.18942 mg 13%
 
Riboflavin 0.3157 mg 19%
 
Niacin 7.5768 mg 38%
 
Pantothenic Acid 2.54282 mg 25%
 
Folate ~
 
Folate, Food ~
 
Folate, DFE ~
 
Choline 198.03 mg ~
 
Betaine 17.794 mg ~
 
*Daily Value not established for starred items.
~Data not available for tilde (~) items.
The chart below shows how much of the recommended daily intake (RDI) of each vitamin that 574g (20.25 oz) of Restaurant, Chinese, beef and vegetables contains. Vitamin RDI for 574 grams of Restaurant, Chinese, beef and vegetables


Mineral Content

Mineral Content

Serving Size: 1 order (574g or 20.2 oz)
AmountRDI%
 
Calcium 126.28 mg 13%
 
Iron 6.3714 mg 35%
 
Magnesium 86.1 mg 22%
 
Phosphorus 436.24 mg 44%
 
Potassium 1170.96 mg 25%
 
Sodium 2347.66 mg 102%
 
Zinc 8.61 mg 57%
 
Copper 0.28126 mg 14%
 
Manganese 0.84378 mg 42%
 
Selenium 38.458 mcg 55%
 
Fluoride ~
 
*Daily Value not established for starred items.
~Data not available for tilde (~) items.
The chart below shows how much of the recommended daily intake (RDI) of each mineral that 574g (20.25 oz) of Restaurant, Chinese, beef and vegetables contains. Mineral RDI for 574 grams of Restaurant, Chinese, beef and vegetables


Protein and Amino Acids

Protein & Aminos

Serving Size: 1 order (574g or 20.2 oz)
AmountRDI%*
 
Protein40.6392g81%
 

Essential Aminos

 
Histidine1.18818 g170%
 
Isoleucine1.80236 g129%
 
Leucine3.0135 g110%
 
Lysine3.16848 g151%
 
Methionine0.90692 g
 
Phenylalanine1.81958 g
 
Threonine1.79662 g171%
 
Tryptophan0.47642 g170%
 
Valine1.87698 g103%
 

Non-essential Aminos

 
Arginine2.97906 g
 
Alanine2.18694 g
 
Aspartate3.83432 g
 
Cystine0.41902 g
 
Glutamate7.7203 g
 
Glycine1.58424 g
 
Hydroxyproline
 
Proline1.50962 g
 
Serine1.67034 g
 
Tyrosine1.57276 g
 
Methionine + Cystine† 1.32594 g 126
 
Phenylalanine + Tyrosine† 3.39234 g 323
 
* Amino acid RDI's are based on the World Health Organization's recommended daily intake for an adult human weighing 70 kg (154.3 pounds). "Protein and amino acid requirements in human nutrition". WHO Press, page 150.

† The World Health Organization provides a single recommended daily intake for the combinations of Methionine and Cysteine and the combination of Phenylalanine and Tyrosine.

Arginine, Cystine and Tyrosine are required by infants and growing children and we have therefore included them in the list of essential amino acids. [Imura K, Okada A (1998). "Amino acid metabolism in pediatric patients"]

~Data not available for tilde (~) items.
Proteins are made up of chains of amino acids. A complete protein contains all essential amino acids. We are currently compiling pages describing the benefits of nutrients and recently wrote about the benefits of Arginine. The chart below is a visual guide showing how complete the protein in Restaurant, Chinese, beef and vegetables is. The chart shows all amino acid and amino combinations for which the World Health Organization (WHO) publish a recommended daily intake (RDI).

The chart below shows the balance of essential amino acids in 574g (20.25 oz) of Restaurant, Chinese, beef and vegetables. The distance from the center shows how much each amino acid contributions to your recommended daily intake (RDI). Please note that this chart is for 574g (20.25 oz) of this food item. Increasing the weight will show a larger contribution to your RDI.
How complete a protein is 574 grams of Restaurant, Chinese, beef and vegetables


Carbohydrate Content

Carbohydrates

Serving Size: 1 order (574g or 20.2 oz)
AmountRDI%
 
Total Carbohydrates41.8446g14%
 
Dietary Fiber8.61g34%
 
Starch10.4468g
 
Sugars13.8334g
 
Sucrose6.7158g
 
Glucose3.9606g
 
Fructose3.157g
 
Lactose0g
 
Maltose0g
 
Galactose0g
 
~Data not available for tilde (~) items.
574g (20.25 oz) grams of Restaurant, Chinese, beef and vegetables contains 41.8446 grams of carbohydrates which is 14% of your recommended daily carbohydrate intake acording to the Food and Drug Administration guidelines for a 2000 calorie diet. The table below shows how much this food contributes to your recommended daily intake for different total daily calories consumed.

Percent of your daily carbohydrates that 574 grams of Restaurant, Chinese, beef and vegetables contributes


Fats and Fatty Acids

Fatty Acids & Fat

Serving Size: 1 order (574g or 20.2 oz)
AmountRDI%
 
Total Fat30.422g47%
 
Total Omega-3 Fatty Acids1.54406g
 
Total Omega-6 Fatty Acids10.60752g
 
Total Trans Fatty Acids0.33292g
 
Total Trans-monoenoic Fatty Acids0.21238g
 
Total Trans-polyenoic Fatty Acids0.1148g
 

Total Saturated Fats (Bad Fats)

5.61372g28%
 
Arachidic Acid   [Eicosanoic Acid]0.06888g
 
Behenic Acid   [Docosanoic Acid]0.06888g
 
Butyric Acid   [Butanoic Acid]0.01722g
 
Capric Acid   [Decanoic Acid]0.01148g
 
Caproic Acid   [Hexanoic Acid]0.04592g
 
Caprylic Acid   [Octanoic Acid]0.01148g
 
Lauric Acid   [Dodecanoic Acid]0.01148g
 
Lignoceric Acid   [Tetracosanoic Acid]0.02296g
 
Margaric Acid   [Heptadecanoic Acid]0.07462g
 
Myristic Acid   [Tetradecanoic Acid]0.16072g
 
Palmitic Acid   [Hexadecanoic Acid]3.63916g
 
Pentadecanoic Acid   [Pentadecanoic Acid]0.0287g
 
Stearic Acid   [Octadecanoic Acid]1.45222g
 
Tridecanoic Acid   [Tridecanoic Acid]~
 

Total Monounsaturated Fat (Good Fats)

6.98558g
 
16:1 c0.28126g
 
16:1 t0.02296g
 
18:1 c6.26808g
 
18:1 t0.18368g
 
18:1-11t (18:1t n-7)~
 
22:1 c0.00574g
 
22:1 t0.00574g
 
Erucic Acid   [Docosenoic Acid]0.01148g
 
Gadoleic Acid   [Eicosenoic Acid]0.1148g
 
Heptadecenoic Acid   [Heptadecenoic Acid]0.0574g
 
Myristoleic Acid   [Tetradecenoic Acid]0.03444g
 
Nervonic Acid   [Cis-Tetracosenoic Acid]0.00574g
 
Oleic Acid   [Octadecenoic Acid]6.4575g
 
Palmitoleic Acid   [Hexadecenoic Acid]0.30422g
 
Pentadecenoic Acid   [Pentadecenoic Acid]0g
 

Total Polyunsaturated Fat (Good Fats)

12.2262g
 
18:2 CLAs0.06314g
 
18:2 i~
 
18:2 n-6 c,c10.34922g
 
18:2 t not further defined0.1148g
 
18:2 t,t~
 
18:3i~
 
20:3 n-30g
 
20:3 n-60.02296g
 
20:4 n-6~
 
21:5~
 
22:40.01148g
 
Alpha-Linolenic Acid1.51536g
 
Arachidonic Acid   [Eicosatetraenoic Acid]0.08036g
 
Clupanodonic Acid   [Docosapentaenoic Acid (DPA)]0.0287g
 
Docosahexaenoic Acid (DHA)   [Docosahexaenoic Acid (DHA)]0.00574g
 
Eicosadienoic Acid   [Eicosadienoic Acid]0.01148g
 
Eicosatrienoic Acid   [Eicosatrienoic Acid]0.02296g
 
Gamma-Linolenic Acid   [Gamma-Linolenic Acid]0.00574g
 
Linoleic Acid   [Octadecadienoic Acid]10.52716g
 
Linolenic Acid   [Octadecatrienoic Acid]1.51536g
 
Parinaric Acid   [Octadecatetraenoic Acid]0g
 
Timnodonic Acid   [Eicosapentaenoic Acid (EPA)]0.02296g
 
The common name for each fatty acid is shown with the systematic name in square parentheses.

~Data not available for tilde (~) items.
The chart below shows good fats in Restaurant, Chinese, beef and vegetables in relation to bad fats. Read more about each type of fat and fatty acid below.
Good Fat and Bad Fat comparison for 574 grams of Restaurant, Chinese, beef and vegetables
Polyunsaturated Fats: Polyunsaturated fat can be found mostly in nuts, seeds, fish, algae, leafy greens, and krill. Whole food sources are always best, as processing and heating may damage polyunsaturated fats.

Monounsaturated Fats: Foods containing monounsaturated fats reduce LDL (bad) cholesterol, while possibly increasing HDL (good) cholesterol. ["You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living". Merck & Co. Inc.]


Trans Fatty Acids: The National Academy of Sciences has concluded there is no safe level of trans fat consumption. This is because any incremental increase in trans fat intake increases the risk of coronary heart disease. [Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 504]

Saturated Fats: Consumption of saturated fat is a risk factor for cardiovascular disease in the view of the Canadian Heart and Stroke Foundation, the American Heart Association, the British Heart Foundation, the National Heart Foundation of Australia, the National Heart Foundation of New Zealand and the World Heart Federation.

In children, consumption of monounsaturated oils is associated with healthier serum lipid profiles (a group of tests that are often ordered together to determine risk of coronary heart disease.). ["A cross-sectional study of dietary habits and lipid profiles. The Rivas-Vaciamadrid study". Eur. J. Pediatr.].

Omega-3 fatty acids in fish oil, fish and seafood have been shown to lower the risk of heart attacks. [National Institute of Health (August 1, 2005). "Omega-3 fatty acids, fish oil, alpha-linolenic acid"].

Omega-6 fatty acids in sunflower oil and safflower oil may also reduce the risk of cardiovascular disease. [Willett WC (September 2007). "The role of dietary n-6 fatty acids in the prevention of cardiovascular disease". Journal of Cardiovascular Medicine].

In one study, Omega-3 fatty acids reduced prostate tumor growth, slowed histopathological progression, and increased survival. [Mihelin M, Trontelj JV, Stålberg E (August 1991). "Muscle fiber recovery functions studied with double pulse stimulation". Muscle & Nerve 1].

A study published in the Journal of the National Cancer Institute showed that High levels of docosahexaenoic acid were associated with a reduced risk of breast cancer. [Pala V, Krogh V, Muti P, et al. (July 2001). "Erythrocyte membrane fatty acids and subsequent breast cancer: a prospective Italian study". Journal of the National Cancer Institute 93]

Other Nutrients

Other Nutrients

Serving Size: 1 order (574g or 20.2 oz)
Amount
 
Alcohol~
 
Water452.4268g
 
Ash8.61g
 
Caffeine~
 
Theobromine~
 
Cholesterol80.36mg
 
Phytosterols~
 
Campesterol~
 
Stigmasterol~
 
Beta-sitosterol~
 
~Data not available for tilde (~) items.


Diet and Weight Loss Scores

The United States Food and Drug Administration allows the following claims to be made by manufacturers of Restaurant, Chinese, beef and vegetables:

Restaurant, Chinese, beef and vegetables is an excellent source of Vitamin A, Vitamin B6, Vitamin B12, Vitamin E (Alpha-tocopherol), Vitamin K, Niacin, Pantothenic Acid, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Manganese, Selenium, Protein and Fiber. This means that the food contains 20% or more of your RDI for these nutrients.

Restaurant, Chinese, beef and vegetables is a good source of Thiamin, Riboflavin, Calcium and Copper. This means that the food contains 10% or more of your RDI for these nutrients.

Diet or Weight Loss Program Score out of 100
(higher is better)
Higher Fiber, Low Fat Diet (e.g. Weight Watchers) 0
Athletic Diet - Low Fat, High Protein and Carbs 0
Low Fat Diet (e.g. Jenny Craig) 0
Low Carb Diet (e.g. Atkins Diet) 54
Low Cholesterol Diet 0
Low Sodium Diet 0
Low Glycemic Index Diet (e.g. South Beach Diet) 73
Low Protein Diet 0
Horizontal bar chart


How long will it take to burn 603 calories and lose weight

To lose weight, you need to burn more calories than you consume. The table below shows how long you need to perform various types of exercise to burn the 603 calories contained in 574g (20.25 oz)g of Restaurant, Chinese, beef and vegetables. The calorie burn rates for each exercise are included and are based on the US Department of Health and Human Services Dietary Guidelines for Americans.
Amount of Moderate Exercise to burn 603 calories
Stretching3 hours 21 mins(180 cal/hr)
Walking (3.5 mph)2 hours 9 mins(280 cal/hr)
Bicycling (<10 mph)2 hours 5 mins(290 cal/hr)
Dancing1 hour 50 mins(330 cal/hr)
Light gardening/yard work1 hour 50 mins(330 cal/hr)
Golf (walking and carrying clubs)1 hour 50 mins(330 cal/hr)
Hiking1 hour 38 mins(370 cal/hr)
Amount of Vigorous exercise to burn 603 calories
Weight lifting (vigorous effort)1 hour 22 mins(440 cal/hr)
Heavy yard work (chopping wood)1 hour 22 mins(440 cal/hr)
Basketball (vigorous)1 hour 22 mins(440 cal/hr)
Walking (4.5 mph)1 hour 19 mins(460 cal/hr)
Aerobics1 hour 15 mins(480 cal/hr)
Swimming (slow freestyle laps)1 hour 11 mins(510 cal/hr)
Running/jogging (5 mph)1 hour 1 min(590 cal/hr)
Bicycling (>10 mph)1 hour 1 min(590 cal/hr)
Exercise profile for 574g (20.25 oz) of Restaurant, Chinese, beef and vegetables

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USDA SR23 2010 Nutritional Data on SkipThePie.org. "Restaurant, Chinese, beef and vegetables" SkipThePie.org. Ed. SkipThePie 2011. SkipThePie.org. 25 Apr 2017 http://skipthepie.org/restaurant-foods/restaurant-chinese-beef-and-vegetables/

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