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Nutrition
Facts 1 servings per container
Serving size
6 oz
Calories per serving 385 |
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 11.4g
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Total Carbohydrate. 26.2g
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20%
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Saturated Fat 1.1g
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Dietary Fiber 3.5g
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9%
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Trans Fat 0g
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Total Sugars 3.4g
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Cholesterol 41.8mg
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Includes 0g Added Sugars
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0%
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Sodium 498.2mg
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33%
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Protein 20.8g
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| - Iron 2.4mg 13% - Vitamin C 9.2mg 10% - Vitamin A - RE 5.8mcg 1% - Fat 11.4g - Calcium 32.2mg 2% - Trans Fatty Acid 0g - Calories 384.8kcal 64% - Carbohydrates 26.2g 20% - Insoluble Fiber 0.3g - Protein 20.8g 37% - Sodium 498.2mg 33% - Potassium 53mg 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), Rice Stick Noodle XL Wide (rice four, water), Red Onions (Red Onion), Baby Corn (BABY CORN, WATER, SALT, CITRIC ACID.), Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL), Fresh Basil (Fresh Basil), CM Garlic 1/8" Dice (Garlic), Fish Sauce (ANCHOVIES, SALT, SUGAR AND WATER. MAY CONTAIN NATURALLY OCCURRING SALT CRYSTALS. ), Green Onions, Lite Soy Sauce (WATER, WHEAT, SOYBEANS, SALT, LACTIC ACID, SODIUM BENZOATE: LESS THAN 1/10 OF 1% AS A PRESERVATIVE), Oyster Sauce (Water, Sugar, Salt, Oyster Extractives, Modified Corn Starch, Caramel Color), Thai Red/Green Chili (Thai Red Chili), Light Brown Sugar (Brown Sugar), Cornstarch (CORN STARCH), Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL), CM Ginger 1/8" Dice (Ginger), White Ground Pepper (White Pepepr), Shaoxing Cooking Wine (Water, Fermented Seasoning (Rice, Malted Rice, Salt), High Fructose Corn Syrup, Salt, Ethyl Alcohol (13% By volume), Citric Acid (Food Acidifier).), Dark Soy Sauce (soybeans, wheat, salt and water) |
| ALLERGENS: Fish, Crustacean Shellfish, 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.
