Prepared Dishes · Nutrition Facts
Sweet and Sour Pork Nutrition Facts
Sweet and sour pork is a popular Chinese dish made from pork belly pieces, often coated in a crispy batter and served with a sweet and tangy sauce. Its nutrition is notable for its protein content and unique flavor profile.
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400kcal
Calories
25g
Protein
10g
Carbs
25g
Fat
Where the calories come from
Full nutrition breakdown
Nutrition Facts
Per 100g · Per serving (1 piece of sweet and sour pork, 50g)
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Calories | 400kcal | 200kcal |
| Protein | 25g | 12.5g |
| Total Carbohydrates | 10g | 5g |
| Dietary Fiber | 1g | 0.5g |
| Sugars | 5g | 2.5g |
| Total Fat | 25g | 12.5g |
| Saturated Fat | 15g | 7.5g |
| Sodium | 400mg | 200mg |
| Water | 10g | 5g |
Adjust the serving size
Estimate nutrients in a portion of Sweet and Sour Pork. The calculation scales the values shown per 100 g; it is not a measurement of a specific food or product.
Listed serving: 1 piece of sweet and sour pork (50 g). Enter 1–5000 g.
- Calories
- 200 kcal
- Protein
- 12.5 g
- Carbohydrates
- 5 g
- Fiber
- 0.5 g
- Sugars
- 2.5 g
- Fat
- 12.5 g
- Sodium
- 200 mg
Estimate only. Food varieties, brands, preparation, and actual portion weights can change the values. Use product packaging for packaged foods.
Key vitamins & minerals
29% Daily Value
8% Daily Value
1% Daily Value
11% Daily Value
Serving ideas
- Enjoy it as a main dish with rice or noodles.
- Use it as a topping for salads or wraps.
- Make it a snack by pairing it with a side of vegetables.
Storage
Storage tip: Store leftover sweet and sour pork in the refrigerator within 2 hours of cooking to maintain freshness.
Record status
This page presents a record from our public dataset. It has not been independently verified by a nutrition professional.
Source context
No exact USDA record match has been verified for this food. Search results may include candidates that do not match the exact record or values shown. Read our methodology.
Correction status
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Frequently asked questions
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