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Nutrition
Facts 1 servings per container
Serving size
1 EA
Calories per serving 182 |
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 7.1g
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Total Carbohydrate. 1.1g
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1%
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Saturated Fat 2.3g
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Dietary Fiber 0.1g
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0%
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Trans Fat 0g
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Total Sugars 0.2g
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Cholesterol 142.8mg
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Includes 0g Added Sugars
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0%
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Sodium 191.6mg
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13%
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Protein 30.8g
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| - Iron 1.4mg 8% - Vitamin C 1mg 1% - Vitamin A - RE 2.2mcg 0% - Fat 7.1g - Calcium 13.5mg 1% - Trans Fatty Acid 0g - Calories 182.5kcal 30% - Carbohydrates 1.1g 1% - Insoluble Fiber 0g - Protein 30.8g 55% - Sodium 191.6mg 13% - Potassium 603.7mg 15% - 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), Tomatoes Diced (ine Ripened Tomatoes, Tomato Juice, Calcium Chloride, Citric Acid.), Garlic, Celery Diced 5#, Spanish Onions (Onions), Green onion, Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Butter (Pasteurized Cream, Salt . contains: Milk), Green Peppers (Green Pepper), Kosher Salt (Salt), White Ground Pepper (White Pepepr), Hot Sauce Texas Pete (Vinegar, Aged Peppers (peppers, Salt, Vinegar), Water, Xanthan Gum And Benzoate Of Soda (to Preserve Freshness And Flavor)), Thyme (fresh thyme), 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.), Ground Cayenne (Red Pepper) |
| ALLERGENS: Dairy |
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.
