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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 155 |
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 4.1g
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Total Carbohydrate. 11.8g
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9%
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Saturated Fat 1.3g
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Dietary Fiber 0.3g
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1%
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Trans Fat 0g
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Total Sugars 2.7g
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Cholesterol 85mg
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Includes 0g Added Sugars
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0%
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Sodium 91.7mg
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6%
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Protein 18.5g
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| - Iron 1.7mg 10% - Vitamin C 1.2mg 1% - Vitamin A - RE 0mcg 0% - Fat 4.1g - Calcium 7.1mg 1% - Trans Fatty Acid 0g - Calories 155.4kcal 26% - Carbohydrates 11.8g 9% - Insoluble Fiber 0g - Protein 18.5g 33% - Sodium 91.7mg 6% - Potassium 258.3mg 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: Chicken Leg Meat Boneless Skinless (Chicken Leg Meat), Green Onions, Cornstarch (Corn Starch), Cornstarch (Corn Starch), Light Brown Sugar (Brown Sugar, sugar, Molasses ), Canola Oil (Canola Oil), Rice Wine Vinegar (Rice Vinegar, Sugar, Salt. Diluted With Water To 4.1% Acidity), 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.), Ginger, Garlic, Lite Soy Sauce (Water,soybeans,wheat,salt,lactic Acid,sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), Sesame Seed Oil (Sesame Seed Oil. Contains: Sesame), Dark Soy Sauce (soybeans, wheat, salt and water) |
| ALLERGENS: Wheat, Soybeans, Sesame, Halal Friendly |
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.
