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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 110 |
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 2.6g
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Total Carbohydrate. 5.5g
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4%
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Saturated Fat 0.4g
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Dietary Fiber 0.6g
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2%
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Trans Fat 0g
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Total Sugars 1.1g
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Cholesterol 37.3mg
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Includes 0g Added Sugars
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0%
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Sodium 213.4mg
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14%
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Protein 15.6g
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| - Iron 1.1mg 6% - Vitamin C 2.2mg 2% - Vitamin A - RE 0mcg 0% - Fat 2.6g - Calcium 15.6mg 1% - Trans Fatty Acid 0g - Calories 109.9kcal 18% - Carbohydrates 5.5g 4% - Insoluble Fiber 0g - Protein 15.6g 28% - Sodium 213.4mg 14% - Potassium 28.1mg 1% - 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), Water, Red Onions (Red Onion), Ginger, Lite Soy Sauce (Water,soybeans,wheat,salt,lactic Acid,sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), Garlic Peeled , Green Onions, Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Cornstarch (Corn Starch), Oyster Sauce (Water, Sugar, Salt, Oyster Extractives (oyster, Water, Salt), Monosodium Glutamate, Modified Corn Starch, Wheat Flour, Caramel Color. Contains Wheat.), 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.), Light Brown Sugar (Brown Sugar, sugar, Molasses ), Black Pepper (Black Pepper) |
| 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.
