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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 257 |
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 7.6g
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Total Carbohydrate. 17.6g
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14%
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Saturated Fat 0.7g
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Dietary Fiber 2.4g
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6%
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Trans Fat 0g
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Total Sugars 2.3g
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Cholesterol 27.9mg
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Includes 0g Added Sugars
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0%
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Sodium 332.2mg
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22%
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Protein 13.9g
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| - Iron 1.5mg 8% - Vitamin C 6.1mg 7% - Vitamin A - RE 3.9mcg 0% - Fat 7.6g - Calcium 21.7mg 2% - Trans Fatty Acid 0g - Calories 257.2kcal 43% - Carbohydrates 17.6g 14% - Insoluble Fiber 0.2g - Protein 13.9g 25% - Sodium 332.2mg 22% - Potassium 61.9mg 2% - 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: SLICED CHICKEN BREAST MG (Chicken. Contains Up To 5% Of Retained Water), Rice Stick Noodle XL Wide (rice four, water), Red Onions (Red Onion), Baby Corn (Baby Corn, Water, Salt And Citric Acid), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Fresh Basil (Fresh Basil), Garlic Peeled , Fish Sauce (ANCHOVIES, SALT, SUGAR AND WATER. MAY CONTAIN NATURALLY OCCURRING SALT CRYSTALS. ), Green Onions, Lite Soy Sauce (Water,soybeans,wheat,salt,lactic Acid,sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), Oyster Sauce (Water, Sugar, Salt, Oyster Extractives, Modified Corn Starch, Caramel Color), Thai Red/Green Chili (Thai Red Chili), Light Brown Sugar (Brown Sugar, sugar, Molasses ), Cornstarch (CORN STARCH), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Ginger, White Ground Pepper (White Pepepr), Shaoxing Cooking Wine (Water, Fermented Seasoning (Rice, Malted Rice, Salt), High Fructose Corn Syrup, Salt, Ethyl Alcohol (13% By volume), Citric Acid (Food Acidifier).), Dark Soy Sauce (soybeans, wheat, salt and water) |
| ALLERGENS: Fish, Crustacean Shellfish, Wheat, Soybeans |
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.
