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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 154 |
Amount/serving
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% Daily Value*
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Amount/serving
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% Daily Value*
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Total Fat 6.6g
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Total Carbohydrate. 15.1g
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12%
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Saturated Fat 1.3g
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Dietary Fiber 0.7g
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2%
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Trans Fat 0g
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Total Sugars 3.7g
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Cholesterol 46.7mg
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Includes 0g Added Sugars
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0%
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Sodium 491.4mg
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33%
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Protein 11.1g
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| - Iron 1.1mg 6% - Vitamin C 18.1mg 20% - Vitamin A - RE 10278.8mcg 1142% - Fat 6.6g - Calcium 38.6mg 3% - Trans Fatty Acid 0g - Calories 153.8kcal 26% - Carbohydrates 15.1g 12% - Insoluble Fiber 0.1g - Protein 11.1g 20% - Sodium 491.4mg 33% - Potassium 4640.2mg 116% - Soluble Fiber 0.2g | ||||||
| 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: Chicken Thigh Boneless Skinless (Chicken Thigh Boneless Skinless), Water, Red Pepper 25# CS, Spanish Onions (Onions), Buttermilk Biscuit (Enriched Flour (wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Palm Kernel Oil, Sugar, Buttermilk, Sodium Aluminum Phosphate, Baking Soda, Salt, Sodium Acid Pyrophosphate, Dextrose, Dough Conditioner (enzymes). Contains Milk, Wheat), Chicken Soup Base (Chicken Meat And Natural Chicken Juices, Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Salt, Corn Starch, 2% Or Less Of Vegetable Oil (corn And/or Canola Oil), Disodium Inosinate, Dried Chicken Broth, Turmeric And Annatto (color), Potato Starch, Disodium Guanylate, Chicken Fat, Paprika (color), Dried Chicken, Sugar, Spices, Papain, Citric Acid.), Sour Cream (Grade A Cultured Cream), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Paprika (Paprika, And Silicon Dioxide), Kosher Salt (Salt), Black Pepper (Black Pepper) |
| ALLERGENS: Dairy, Tree Nuts, Peanuts, Gluten |
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.
