Menu
Oyakodon
- Good for lunch
- Good for dinner
Rice bowl with chicken, onion and softly set egg; 4 servings.
Menu portion40 min657.2 kcal per menu portion
Menu components
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Allergens
Contains: Celery, Egg, Gluten, Soy
Derived from ingredients – check the package label.
Nutrition per menu portion
A dash means the value is unknown, not zero.
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Per serving
- Protein53.8 g34%
- Fat13.5 g19%
- Total carbohydrate (by difference)74.8 g47%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 657.2 kcal
- Protein
- 53.8 g
- Fat
- 13.5 g
- Total carbohydrate (by difference)
- 74.8 g
- Total dietary fibre (USDA)
- 2.2 g
- Saturated fatty acids
- 3.9 g
- Sodium
- 903.8 mg
- Salt (sodium × 2.5)
- 2.3 g
Per 100 g of finished food
- Energy
- 119.5 kcal
- Protein
- 9.8 g
- Fat
- 2.5 g
- Total carbohydrate (by difference)
- 13.6 g
- Total dietary fibre (USDA)
- 0.4 g
- Saturated fatty acids
- 0.71 g
- Sodium
- 164.3 mg
- Salt (sodium × 2.5)
- 0.41 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
- Menu nutrition is the sum of its component recipes, each scaled to one menu portion.