Pork egg foo yung: Nutrition Facts
Generic food Meals and Dishes
Pork egg foo yung contains 149 kcal per 100 g. A typical serving of 1 cup (175 g) provides about 261 kcal.
Roughly 51% of its calories come from fat, with 36% from protein and 13% from carbohydrates (estimated with general energy factors).
That is close to the median for stir-fry and soy-based sauce mixtures on FoodFactly (144 kcal per 100 g).
100 g provides 42% of the Daily Value for selenium, 27% of the Daily Value for choline and 25% of the Daily Value for Thiamin (B1).
The data comes from the USDA Food and Nutrient Database for Dietary Studies (FNDDS), which calculates values from recipes of the ingredients.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 149 kcal | |
| Total fat C | 8.3 g | 11% |
| Saturated fat C | 2.5 g | 13% |
| Cholesterol C | 199 mg | 66% |
| Sodium C | 325 mg | 14% |
| Total carbohydrates C | 4.8 g | 2% |
| Dietary fiber C | 0.3 g | 1% |
| Total sugars C | 3.1 g | |
| Protein C | 13.3 g | 27% |
| Vitamin A C | 83 µg | 9% |
| Vitamin C C | 1.9 mg | 2% |
| Vitamin D C | 1.3 µg | 7% |
| Vitamin E C | 0.82 mg | 5% |
| Vitamin K C | 23.2 µg | 19% |
| Thiamin (B1) C | 0.3 mg | 25% |
| Riboflavin (B2) C | 0.27 mg | 21% |
| Niacin (B3) C | 1.7 mg | 10% |
| Vitamin B6 C | 0.18 mg | 11% |
| Folate (B9) C | 29 µg | 7% |
| Vitamin B12 C | 0.57 µg | 24% |
| Choline C | 150 mg | 27% |
| Calcium C | 35 mg | 3% |
| Iron C | 1.2 mg | 7% |
| Magnesium C | 16 mg | 4% |
| Phosphorus C | 153 mg | 12% |
| Potassium C | 211 mg | 4% |
| Zinc C | 1.3 mg | 12% |
| Copper C | 0.029 mg | 3% |
| Selenium C | 22.9 µg | 42% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 36%
- Carbohydrates 13%
- Fat 51%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein13.3 gin the top quarter of stir-fry and soy-based sauce mixtures (median 10.4 g)
- Fiber0.3 gin the lowest quarter of stir-fry and soy-based sauce mixtures (median 1 g)
- Sugars3.1 gin the top quarter of stir-fry and soy-based sauce mixtures (median 1.6 g)
- Fat8.3 gabove the median for stir-fry and soy-based sauce mixtures (median 8 g)
- Saturated fat2.5 gin the top quarter of stir-fry and soy-based sauce mixtures (median 1.7 g)
- Sodium325 mgabove the median for stir-fry and soy-based sauce mixtures (median 274 mg)
- Protein per 100 kcal8.9 gprotein density, useful for comparing foods with different calorie levels
- Water72.2 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 3.3 g |
|---|---|
| Polyunsaturated fat C | 1.5 g |
Individual fatty acids (19)
| EPA (omega-3, 20:5 n-3) C | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) C | 0 g |
| Linoleic acid (omega-6, 18:2) C | 1.3 g |
| SFA 4:0 C | 0 g |
| SFA 6:0 C | 0 g |
| SFA 8:0 C | 0 g |
| SFA 10:0 C | 0.003 g |
| SFA 12:0 C | 0.003 g |
| SFA 14:0 C | 0.047 g |
| SFA 16:0 C | 1.7 g |
| SFA 18:0 C | 0.69 g |
| MUFA 18:1 C | 3 g |
| PUFA 18:3 C | 0.07 g |
| PUFA 20:4 C | 0.011 g |
| MUFA 16:1 C | 0.19 g |
| PUFA 18:4 C | 0 g |
| MUFA 20:1 C | 0.033 g |
| MUFA 22:1 C | 0 g |
| PUFA 22:5 n-3 (DPA) C | 0 g |
Carotenoids (6)
| Beta-carotene C | 59 µg |
|---|---|
| Lycopene C | 0 µg |
| Lutein + zeaxanthin C | 324 µg |
| Retinol C | 78 µg |
| Carotene, alpha C | 0 µg |
| Cryptoxanthin, beta C | 6 µg |
Other components (8)
| Water C | 72.2 g |
|---|---|
| Alcohol C | 0 g |
| Caffeine C | 0 mg |
| Theobromine C | 0 mg |
| Folic acid C | 0 µg |
| Folate, food C | 29 µg |
| Vitamin E, added C | 0 mg |
| Vitamin B-12, added C | 0 µg |
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Chicken or turkey salad, made with light mayonnaise | 146 | 13.6 g | 4.8 g | 8.2 g |
| Chicken or turkey salad, made with light mayonnaise-type salad dressing | 146 | 13.6 g | 4.8 g | 8.2 g |
| Beef egg foo yung | 147 | 13.8 g | 4.8 g | 8.1 g |
| Chicken egg foo yung | 137 | 12.8 g | 4.8 g | 7.4 g |
| Chicken or turkey salad, made with mayonnaise-type salad dressing | 148 | 13.7 g | 6 g | 8 g |
| Chicken or turkey salad, made with Italian dressing | 146 | 13.6 g | 5.4 g | 7.8 g |
| Meat loaf made with beef and pork, with tomato-based sauce | 157 | 13.6 g | 6.8 g | 8.2 g |
| Meat loaf made with beef, with tomato-based sauce | 159 | 13.8 g | 6.8 g | 8.4 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in pork egg foo yung?
100 g of pork egg foo yung has 149 kcal. 1 cup (175 g): about 261 kcal. 1 patty (86 g): about 128 kcal.
Is pork egg foo yung high in protein?
Pork egg foo yung contains 13.3 g of protein per 100 g (27% of the 50 g Daily Value), or 23.3 g in 1 cup (175 g). About 36% of its calories come from protein. Compared with other stir-fry and soy-based sauce mixtures, that is among the highest quarter (median 10.4 g).
How many carbs are in pork egg foo yung?
Pork egg foo yung has 4.8 g of total carbohydrates per 100 g, including 0.3 g of fiber and 3.1 g of sugars.
How much fat is in pork egg foo yung?
Pork egg foo yung contains 8.3 g of fat per 100 g, of which 2.5 g is saturated (13% of the Daily Value).
What vitamins and minerals does pork egg foo yung contain?
Per 100 g, the most notable amounts relative to the Daily Value are selenium (42% DV), choline (27% DV), Thiamin (B1) (25% DV), Vitamin B12 (24% DV) and Riboflavin (B2) (21% DV). The full list is in the vitamins and minerals table above.
How much sodium is in pork egg foo yung?
100 g contains 325 mg of sodium, 14% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: FNDDS (Survey), record dated October 31, 2024. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: FNDDS (Survey), record 2707195. License: CC0 1.0 (U.S. public domain). Source record dated October 31, 2024. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.