Restaurant, Chinese, vegetable lo mein, without meat
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 1.7 MG | 2% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 0.8 MG | 5% | |
| Pantothenic acid | 0.3 MG | 5% | |
| Vitamin B-6 | 0.1 MG | 4% | |
| Folate, total | 28 UG | 7% | |
| Choline, total | 8.9 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 9 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 12.7 UG | 11% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 21 MG | 2% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 14 MG | 3% | |
| Phosphorus, P | 45 MG | 4% | |
| Potassium, K | 105 MG | 2% | |
| Sodium, Na | 430 MG | 19% | |
| Zinc, Zn | 0.4 MG | 3% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.2 MG | 10% | |
| Selenium, Se | 11.7 UG | 21% |
Nutrition Highlights
- Very low in fat (2.4g per 100g).
- Good source of Selenium, Se (21% DV).
About Restaurant, Chinese, vegetable lo mein, without meat
A popular takeout staple, this dish features wheat noodles as its base, tossed with a medley of vegetables and a savory sauce. The carbohydrate content is relatively high, primarily derived from the noodles, making it a good source of energy. The vegetables contribute a modest amount of fiber, which supports digestive health and helps regulate blood sugar levels. The protein content is moderate, coming primarily from the noodles and any added vegetables.
Nutritionally, this version is relatively low in fat, making it a potentially lighter option compared to versions with added meats or excessive oils. However, the sodium content can be a concern, as many restaurant preparations use soy sauce and other high-sodium ingredients. When enjoying this, consider adding extra vegetables at home to boost the fiber and micronutrient content. It's often customized with additions like tofu or edamame to increase the protein. It is commonly enjoyed as a satisfying main course or side dish, and can be easily adapted to suit various dietary preferences and needs.
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