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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 263 |
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 10.3g
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Total Carbohydrate. 17.3g
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13%
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Saturated Fat 2.3g
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Dietary Fiber 0.5g
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1%
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Trans Fat 0g
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Total Sugars 4.8g
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Cholesterol 209.1mg
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Includes 0g Added Sugars
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0%
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Sodium 389.1mg
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26%
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Protein 24.6g
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| - Iron 1.1mg 6% - Vitamin C 0mg 0% - Vitamin A - RE 0mcg 0% - Fat 10.3g - Calcium 33.5mg 3% - Trans Fatty Acid 0g - Calories 262.6kcal 44% - Carbohydrates 17.3g 13% - Insoluble Fiber 0g - Protein 24.6g 44% - Sodium 389.1mg 26% - Potassium 10.8mg 0% - 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 Thigh Boneless Skinless (Chicken Thigh Boneless Skinless), 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.), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat), Light Mayonnaise (Water, Soybean Oil, Distilled White Vinegar, Modified Food Starch*, Sugar, Salt, Contains Less Than 2% of High Fructose Corn Syrup, Egg Whites, Phosphoric Acid*, Xanthan Gum, Microcrystalline Cellulose*, Polysorbate 60*, Mustard Flour, Cellulose Gum*, Paprika, Calcium Disodium Edta (to Preserve Flavor), Beta Carotene (color), Garlic Powder, Onion Powder, Natural Flavor. *ingredients Not In Mayonnaise. contains: Egg), Sweet Chili Sauce (Sugar, Water, Pickled Red Chili, Vinegar, Garlic, Salt), Frank's Buffalo Wing Sauce (Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt & Garlic Powder), Honey (Honey.), Kosher Salt (Salt), Garlic Powder (Garlic), Onion Powder (Onion Powder), Smoked Paprika (Paprika & Silicon Dioxide), Black Pepper (Black Pepper) |
| ALLERGENS: 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.
