Restaurant, Chinese, egg rolls, assorted

Restaurant Chinese egg rolls are a popular appetizer and snack in American‑Chinese cuisine characterized by a cylindrical shape, crispy deep‑fried wheat wrapper, and savory filling. The dish as known today traces its roots to early 20th‑century Chinese immigrant cooking in the United States, particularly in New York City in the 1920s and 1930s, where chefs such as Henry Low helped popularize versions tailored to local tastes. Protein: Protein in egg rolls comes primarily from meat (often pork or chicken) and, to a lesser extent, eggs used in the wrapper or filling. Although not a high‑protein food, one piece contributes a modest amount that can help support muscle repair and satiety when paired with other protein‑rich foods. Essential amino acids like leucine, valine, and lysine are present in appreciable amounts relative to total protein, indicating a reasonably balanced amino acid profile for a mixed food. (营养成分网) Fats: The fat content includes a mix of monounsaturated, polyunsaturated, and saturated fats. With ~2.1 g of saturated fat and ~0.10 g of trans fats per serving, the fatty acid profile reflects the effects of deep‑frying in oil. While monounsaturated and polyunsaturated fats are generally considered cardio‑protective at appropriate intakes, the presence of saturated and trans fats warrants moderation, especially for individuals managing cholesterol. (My Food Data) Carbohydrates: Carbohydrates in egg rolls come from the wheat wrapper and any starchy vegetables in the filling. Roughly 27 g total carbs includes ~20 g starch and minimal simple sugars, reflecting a predominantly complex carbohydrate source. The dietary fiber content (~2–2.6 g) contributes to digestive regularity and can slightly blunt post‑meal glucose peaks, though fiber levels are modest. (My Food Data) Micronutrients and Minerals: Restaurant egg rolls provide small but measurable amounts of several vitamins and minerals. Notably, the vegetable components contribute vitamin K (~59 µg), while meat and eggs contribute B‑vitamins like niacin (~2.7 mg) and vitamin B12 (~0.44 µg). Minerals such as iron (~1.4 mg), potassium (~165 mg), magnesium (~18 mg), and zinc (~0.62 mg) are also present, though not at levels that would meet daily requirements alone. Sodium content is relatively high (~468 mg), reflecting added salt and soy sauce in fillings and seasoning—a consideration for blood pressure management. (Food Struct) Overall, while Chinese egg rolls aren’t a nutrient‑dense superfood, they contribute a mix of energy and micronutrients that can fit into a varied diet. The relatively high sodium and fat content means portion control and frequency of consumption are important for health‑conscious individuals.

Source: USDA FoodData Central (FDC ID: 167667)