Dongan Chicken or Kung Pao Chicken is a classic dish in Hunan cuisine. Rich in nutrition, the dish is generally stir-fried with tender chicken and chili pepper, looks bright in color and tastes tender, sour, delicious and agreeably fatty, showing a wide range of flavors in a single dish.
Chicken, rich in protein and highly digestible, can be easily absorbed and utilized by human body to boost energy and improve health. Chicken contains phospholipids which play an important role in human growth and development, and it has a good dietary effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on.
Those suffering from cold and fever, excessive heat, phlegmatic hygrosis and obesity should not eat Dongan Chicken. In addition, the dish should not be taken by those with hypertension, hyperlipidemia and diseases alike. The high content of fat in Dongan Chicken can further increase cholesterol and cause arteriosclerosis, thus not suggested for those suffering from coronary heart disease. People with cholecystitis and cholelithiasis also belong to the taboo population of Dongan chicken.
Energy: 5260.98kj, water: 25.047g, protein: 1.312g, fat: 0.041g, dietary fiber: 0.697g, carbohydrates : 313.111g, ash: 0.792g, sulfur Ansul : 0.0982mg, Netherlands flavin : 0.1064mg, Niacic acid: 0.287 mg, vitamin C: 7.38 mg, potassium: 212.1 mg, sodium: 256.97 mg, calcium: 73.51 mg, magnesium: 6 mg, iron: 4.61 mg, manganese: 0.1435 mg, zinc: 0.835 mg, copper: 0.1884 mg Phosphorus: 25.01 mg, tin: 0.082 mg.
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