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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 302 |
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 12.2g
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Total Carbohydrate. 17.8g
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14%
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Saturated Fat 4.7g
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Dietary Fiber 1g
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3%
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Trans Fat 0g
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Total Sugars 0.4g
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Cholesterol 160.9mg
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Includes 0g Added Sugars
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0%
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Sodium 683.2mg
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46%
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Protein 32.8g
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| - Iron 1.7mg 9% - Vitamin C 2.2mg 2% - Vitamin A - RE 0.2mcg 0% - Fat 12.2g - Calcium 198.5mg 15% - Trans Fatty Acid 0g - Calories 301.5kcal 50% - Carbohydrates 17.8g 14% - Insoluble Fiber 0g - Protein 32.8g 59% - Sodium 683.2mg 46% - Potassium 338.6mg 8% - 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), Japanese Panko Bread Crumb (Wheat Flour, Sugar, Yeast, Salt), Mozzarella Cheese Shredded ( Whole Milk Low Moisture Mozzarella Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Cellulose Powder Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor). Contains: Milk), Fresh Basil (Fresh Basil), Liquid Eggs 2/20 lb (Whole Egg, Citric Acid, 0.15% Water Added As Carrier For Citric Acid. Citric Acid Added To Preserve Color. contains: Eggs.), Shredded Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), And Powdered Cellulose Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor)), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat), Extra Virgin Olive Oil (Extra Virgin Olive Oil), Kosher Salt (Salt), Garlic, Black Pepper (Black Pepper), Italian Seasoning (Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, And Basil), Black Pepper (Black Pepper), Kosher Salt (Salt), Italian Seasoning (Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, And Basil) |
| ALLERGENS: Dairy, Eggs, 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.
