|
Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 143 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 6.3g
|
|
Total Carbohydrate. 4.2g
|
3%
|
|||
|
Saturated Fat 1.3g
|
|
Dietary Fiber 0.6g
|
2%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 0.9g
|
|
|||
|
Cholesterol 85.5mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 145.5mg
|
10%
|
Protein 19.4g
|
|
|||
| - Iron 1mg 6% - Vitamin C 2.4mg 3% - Vitamin A - RE 54.2mcg 6% - Fat 6.3g - Calcium 11.3mg 1% - Trans Fatty Acid 0g - Calories 143.2kcal 24% - Carbohydrates 4.2g 3% - Insoluble Fiber 0g - Protein 19.4g 35% - Sodium 145.5mg 10% - Potassium 360.7mg 9% - 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: Chicken Leg Meat Boneless Skinless (Chicken Leg Meat), Cilantro Crema (Vegan Sour Cream (Filtered Water, Coconut Cream, Expeller-Pressed High-Oleic Safflower Oil, Organic Coconut Oil*, Organic Tapioca Maltodextrin*, Less than 2% of: Tapioca Starch, Pectin, Natural Flavors (Plant Sources), Glucono Delta Lactone (Plant Source), Gellan Gum, Organic Lemon Juice Concentrate*, Calcium Phosphate, Locust Bean Gum, Lactic Acid (Plant Source), Calcium Lactate (Plant Source), Guar Gum, Sea Salt, Sodium Alginate. Contains: Coconut), Cilantro, Black Pepper (Black Pepper)), Adobo Marinade (Dried Chili Peppers (DRIED ANCHO CHILI), Garlic, Water, White Vinegar (White Distilled Vinegar, Diluted With Water To 5% Acidity), Kosher Salt (Salt), Granulated Sugar (Granulated Sugar), Ground Cumin (Cumin), Oregano Leaves (Oregano), Black Pepper (Black Pepper), Annatto (ANNATTO SEED, BIXA ORELLANA), Ground Cloves (Cloves)) |
| ALLERGENS: Halal Friendly |
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.
