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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 475 |
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 15.1g
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Total Carbohydrate. 47.2g
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36%
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Saturated Fat 5.3g
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Dietary Fiber 2.9g
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8%
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Trans Fat 0g
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Total Sugars 3.6g
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Cholesterol 216.3mg
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Includes 0g Added Sugars
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0%
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Sodium 653.9mg
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44%
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Protein 38.4g
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| - Iron 2.1mg 12% - Vitamin C 12.2mg 14% - Vitamin A - RE 0mcg 0% - Fat 15.1g - Calcium 184mg 14% - Trans Fatty Acid 0g - Calories 475.3kcal 79% - Carbohydrates 47.2g 36% - Insoluble Fiber 0g - Protein 38.4g 69% - Sodium 653.9mg 44% - Potassium 279.4mg 7% - 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), Pizza Sauce (Vine-ripened Fresh Tomatoes, Fresh Sautéed And Caramelized Onions In A Blend Of Extra Virgin Olive Oil And Sunflower Oil, Carrot Puree, Garlic Puree, Salt, Sugar, Basil, Onions, Black Pepper, Red Pepper, And Naturally Derived Citric Acid.), Japanese Panko Bread Crumb (Wheat Flour, Sugar, Yeast, Salt), 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.), Provolone Cheese Sliced (Pasteurized Milk, Cheese Culture, Salt, Enzymes.), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat), 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)), Italian Seasoning (Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, And Basil), Kosher Salt (Salt), White Ground Pepper (White Pepepr) |
| 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.
