|
Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 98 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 1.3g
|
|
Total Carbohydrate. 1.8g
|
1%
|
|||
|
Saturated Fat 0.3g
|
|
Dietary Fiber 0.5g
|
1%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 0.5g
|
|
|||
|
Cholesterol 45.3mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 91mg
|
6%
|
Protein 18.9g
|
|
|||
| - Iron 0.8mg 4% - Vitamin C 9.9mg 11% - Vitamin A - RE 2mcg 0% - Fat 1.3g - Calcium 11.9mg 1% - Trans Fatty Acid 0g - Calories 98kcal 16% - Carbohydrates 1.8g 1% - Insoluble Fiber 0g - Protein 18.9g 34% - Sodium 91mg 6% - Potassium 30.7mg 1% - Soluble Fiber 0g | ||||||
| The % Daily Value (DV) 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. | ||||||
| INGREDIENTS: SLICED CHICKEN BREAST MG (Chicken. Contains Up To 5% Of Retained Water), Broccoli Crowns (Broccoli crowns), Sliced Mushrooms 10# (MUSHROOM), Vegetable Teriyaki Sauce (Water, Teriyaki Marinate (SOY SAUCE(WATER,SOYBEANS,WHEAT,SALT),WINE,SUGAR,WATER,SALT,VINEG AR,SODIUM BENZOATE LESS THAN 1/10 OF 1% AS A PRESERVATIVE,ONION POWDER,NATURAL LAVORS,SUCCINIC ACID,GARLIC POWDER), Cornstarch (Corn Starch), Vegan Base Soup (Vegetable Puree (carrots, Onions, Celery), Salt, Sugar, Maltodextrin, Vegetable Oil (corn And/or Canola Oil), Water, 2% Or Less Of Yeast Extract, Potato Starch, Xanthan Gum, Natural Flavors, Carrot Juice Concentrate.), Garlic, Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil)), Bamboo Shoots (Bamboo Shoots, Water), Water Chestnuts Sliced (Water Chestnuts, Water, Citric Acid), Canola Oil (Canola Oil) |
| ALLERGENS: Wheat, Soybeans |
The nutrient composition of food may vary due to: genetic, environmental and processing variables; changes in the manufacturer's product formulation; and cooking and preparation techniques. The information UMD Dining provides should be considered as approximations of the nutritional analysis menu items.
