Restaurant, Chinese, sweet and sour chicken

Restaurant Foods Chinese Cuisine

USDA’s restaurant Chinese sweet and sour chicken entry provides 250 kcal, 10.1 g protein, 12.65 g fat, 23.86 g carbohydrate, 11.47 g total sugar, and 246 mg sodium per 100 g. It also lists 1 g fiber, 27 mg cholesterol, 1.933 g saturated fat, 2.12 mg iron, and 158 mg potassium. The record is already expressed per 100 g, while a takeout order can weigh much more; multiply the per-100-g values by the edible grams actually eaten rather than assuming one order equals one serving.

⚡ Quick Facts

Calories
250 kcal per 100 grams
Key Nutrient
Protein: 10.1 g
Key Nutrient
Fat: 12.65 g
Key Nutrient
Carbohydrate: 23.86 g

💎 Key Nutrients

What Is Restaurant Sweet and Sour Chicken?

Restaurant-style Chinese sweet and sour chicken commonly combines chicken pieces with a coating and a sweet-tangy sauce. Preparation, batter thickness, frying oil, and sauce recipe vary between restaurants. The nutrition entry here is a composite restaurant food, not plain roasted chicken and not a standardized homemade recipe.

Nutrition per 100 g

The USDA record is already based on 100 g: 250 kcal, 10.1 g protein, 12.65 g total fat, 1.933 g saturated fat, 23.86 g carbohydrate, 11.47 g total sugar, 1 g fiber, 246 mg sodium, and 27 mg cholesterol. Because added sugar is not reported separately in this record, do not label all 11.47 g as added sugar.

How to Estimate a Takeout Portion

Use the edible weight of the chicken and sauce. For example, 200 g is approximately twice the listed 100 g values: 500 kcal, 20.2 g protein, 47.7 g carbohydrate, 25.3 g fat, and 492 mg sodium, before rounding. A restaurant order may include extra sauce, rice, or sides; log those components separately rather than using an unsupported fixed-order calorie total.

Balanced Use and Leftovers

The dish supplies protein, but its calories, carbohydrate, sugar, and sodium also come from the coating and sauce. Portion size and accompanying rice or noodles therefore matter. For leftovers, refrigerate promptly in a shallow container and use standard cooked-leftover handling guidance; reheating does not change the original database serving into a new nutrition entry.

🧊 Storage Guide

❄️
Fridge
3–4 days
🧊
Freezer
up to 3 months for best quality
⚠️ Signs of Spoilage:
  • smell: sour or off odor
  • visual: mold growth, discoloration
  • texture: slimy surface
  • when to discard: fuzzy mold or strong foul smell

🔬 Detailed Nutrition Profile (USDA)

Common Portions

1.00 order (706.00g)
3.00 pieces (55.00g)
Nutrient Amount Unit
Water 52.1700 g
Energy 250.0000 kcal
Energy 1045.0000 kJ
Protein 10.1000 g
Total lipid (fat) 12.6500 g
Ash 1.2100 g
Carbohydrate, by difference 23.8600 g
Fiber, total dietary 1.0000 g
Total Sugars 11.4700 g
Sucrose 5.1800 g
Glucose 3.2600 g
Fructose 3.0300 g
Lactose 0.0000 g
Maltose 0.0000 g
Galactose 0.0000 g
Starch 11.4000 g
Calcium, Ca 45.0000 mg
Iron, Fe 2.1200 mg
Magnesium, Mg 15.0000 mg
Phosphorus, P 135.0000 mg
Potassium, K 158.0000 mg
Sodium, Na 246.0000 mg
Zinc, Zn 0.4200 mg
Copper, Cu 0.0390 mg
Manganese, Mn 0.1520 mg
Selenium, Se 11.5000 µg
Vitamin C, total ascorbic acid 2.4000 mg
Thiamin 0.0530 mg
Riboflavin 0.0430 mg
Niacin 3.6570 mg
Pantothenic acid 0.5600 mg
Vitamin B-6 0.2570 mg
Folate, total 11.0000 µg
Folic acid 5.0000 µg
Folate, food 6.0000 µg
Folate, DFE 15.0000 µg
Choline, total 24.2000 mg
Betaine 8.3000 mg
Vitamin B-12 0.0900 µg
Vitamin B-12, added 0.0000 µg
Vitamin A, RAE 18.0000 µg
Retinol 3.0000 µg
Carotene, beta 138.0000 µg
Carotene, alpha 93.0000 µg
Cryptoxanthin, beta 0.0000 µg
Vitamin A, IU 317.0000 IU
Lycopene 134.0000 µg
Lutein + zeaxanthin 37.0000 µg
Vitamin E (alpha-tocopherol) 0.8200 mg
Vitamin E, added 0.0000 mg
Tocopherol, beta 0.1500 mg
Tocopherol, gamma 5.9200 mg
Tocopherol, delta 2.3900 mg
Tocotrienol, alpha 0.0100 mg
Tocotrienol, beta 0.0000 mg
Tocotrienol, gamma 0.0100 mg
Tocotrienol, delta 0.0000 mg
Vitamin D (D2 + D3), International Units 7.0000 IU
Vitamin D (D2 + D3) 0.2000 µg
Vitamin K (phylloquinone) 22.5000 µg
Vitamin K (Menaquinone-4) 2.4000 µg
Fatty acids, total saturated 1.9330 g
SFA 4:0 0.0020 g
SFA 6:0 0.0000 g
SFA 8:0 0.0040 g
SFA 10:0 0.0010 g
SFA 12:0 0.0010 g
SFA 14:0 0.0130 g
SFA 15:0 0.0030 g
SFA 16:0 1.3120 g
SFA 17:0 0.0120 g
SFA 18:0 0.5070 g
SFA 20:0 0.0330 g
SFA 22:0 0.0320 g
SFA 24:0 0.0110 g
Fatty acids, total monounsaturated 2.7170 g
MUFA 14:1 0.0020 g
MUFA 15:1 0.0000 g
MUFA 16:1 0.0490 g
MUFA 16:1 c 0.0490 g
MUFA 17:1 0.0090 g
MUFA 18:1 2.5940 g
MUFA 18:1 c 2.5610 g
MUFA 20:1 0.0540 g
MUFA 22:1 0.0070 g
MUFA 22:1 c 0.0040 g
MUFA 24:1 c 0.0030 g
Fatty acids, total polyunsaturated 6.4190 g
PUFA 18:2 5.5950 g
PUFA 18:2 n-6 c,c 5.5450 g
PUFA 18:2 CLAs 0.0100 g
PUFA 18:3 0.7720 g
PUFA 18:3 n-3 c,c,c (ALA) 0.7710 g
PUFA 18:3 n-6 c,c,c 0.0010 g
PUFA 18:4 0.0000 g
PUFA 20:2 n-6 c,c 0.0070 g
PUFA 20:3 0.0050 g
PUFA 20:3 n-3 0.0010 g
PUFA 20:3 n-6 0.0050 g
PUFA 20:4 0.0240 g
PUFA 20:5 n-3 (EPA) 0.0030 g
PUFA 22:4 0.0070 g
PUFA 22:5 n-3 (DPA) 0.0030 g
PUFA 22:6 n-3 (DHA) 0.0030 g
Fatty acids, total trans 0.0770 g
Fatty acids, total trans-monoenoic 0.0360 g
TFA 16:1 t 0.0000 g
TFA 18:1 t 0.0330 g
TFA 22:1 t 0.0030 g
TFA 18:2 t not further defined 0.0400 g
Fatty acids, total trans-polyenoic 0.0400 g
Cholesterol 27.0000 mg
Tryptophan 0.1060 g
Threonine 0.3940 g
Isoleucine 0.4040 g
Leucine 0.7340 g
Lysine 0.6910 g
Methionine 0.2340 g
Cystine 0.1280 g
Phenylalanine 0.3720 g
Tyrosine 0.2550 g
Valine 0.4250 g
Arginine 0.5530 g
Histidine 0.2870 g
Alanine 0.4890 g
Aspartic acid 0.8080 g
Glutamic acid 1.8930 g
Glycine 0.3940 g
Proline 0.4680 g
Serine 0.3830 g
Alcohol, ethyl 0.0000 g
Caffeine 0.0000 mg
Theobromine 0.0000 mg

Source: USDA FoodData Central (FDC ID: 168081)

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