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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 143 |
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 7.7g
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Total Carbohydrate. 9g
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7%
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Saturated Fat 3.6g
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Dietary Fiber 2.2g
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6%
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Trans Fat 0g
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Total Sugars 1.5g
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Cholesterol 25.8mg
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Includes 0g Added Sugars
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0%
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Sodium 70.6mg
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5%
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Protein 7g
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| - Iron 1.8mg 10% - Vitamin C 7.8mg 9% - Vitamin A - RE 20.1mcg 2% - Fat 7.7g - Calcium 28.7mg 2% - Trans Fatty Acid 0g - Calories 143.4kcal 24% - Carbohydrates 9g 7% - Insoluble Fiber 0g - Protein 7g 12% - Sodium 70.6mg 5% - Potassium 250.6mg 6% - 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: Red Bliss Potato, Chicken Leg Meat Boneless Skinless (Chicken Leg Meat), Coconut Milk (Coconut Milk And Water), Red Onions (Red Onion), Water, Tomato, Thai Curry Powder (Ground Coriander (Coriander), Ground Cumin (Cumin), Ground Turmeric (Turmeric), Crushed Red Pepper (Red Chili Pepper), Ground Ginger (Ginger, And Sulfur Dioxide), White Ground Pepper (White Pepepr), Ground Cloves (Cloves)), Canola Oil (Canola Oil), Garlic Peeled , Chicken Soup Base (Chicken Meat And Natural Chicken Juices, Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Salt, Corn Starch, 2% Or Less Of Vegetable Oil (corn And/or Canola Oil), Disodium Inosinate, Dried Chicken Broth, Turmeric And Annatto (color), Potato Starch, Disodium Guanylate, Chicken Fat, Paprika (color), Dried Chicken, Sugar, Spices, Papain, Citric Acid.), Tomato Puree (Tomato Puree (water, Tomato Paste), Citric Acid), Cinnamon Stick (Cinnamon), Fish Sauce (ANCHOVIES, SALT, SUGAR AND WATER. MAY CONTAIN NATURALLY OCCURRING SALT CRYSTALS. ), Cilantro (Cilantro), Granulated Sugar (Granulated Sugar), Crushed Red Pepper (Red Chili Pepper), Bay Leaf (Bay leaf) |
| ALLERGENS: Fish, Coconut |
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.
