|
Nutrition
Facts 1 servings per container
Serving size
14 oz
Calories per serving 684 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 10.5g
|
|
Total Carbohydrate. 108.1g
|
83%
|
|||
|
Saturated Fat 2.1g
|
|
Dietary Fiber 3.5g
|
9%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 10.6g
|
|
|||
|
Cholesterol 133.7mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 1114.3mg
|
74%
|
Protein 39.5g
|
|
|||
| - Iron 1.9mg 11% - Vitamin C 9.7mg 11% - Vitamin A - RE 18017.2mcg 2002% - Fat 10.5g - Calcium 238.5mg 18% - Trans Fatty Acid 0g - Calories 684.4kcal 114% - Carbohydrates 108.1g 83% - Insoluble Fiber 0.1g - Protein 39.5g 71% - Sodium 1114.3mg 74% - Potassium 8389.5mg 210% - 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 Thigh Boneless Skinless (Chicken Thigh Boneless Skinless), Saffron Basmati Rice (Water, Basmati Rice (White Basmati Rice), Vegan Base Soup (Vegetable Puree (carrots, Onions, Celery), Salt, Sugar, Maltodextrin, Vegetable Oil (corn And/or Canola Oil), Water, 2% Or Less Of Yeast Extract, Potato Starch, Xanthan Gum, Natural Flavors, Carrot Juice Concentrate.), Saffron (Saffron Threads)), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat), Marinated Cucumbers (Cucumber (cucumber), White Vinegar (White Distilled Vinegar, Diluted With Water To 5% Acidity), Shredded Carrots (Shredded Carrot), Red Onions (Red Onion), Canola Oil (Canola Oil), Black Pepper (Black Pepper), Granulated Sugar (Granulated Sugar), Kosher Salt (Salt)), Buttermilk 1/2 GAL (Cultured Milk, Salt, Modified Corn Starch, Vitamin D3, Carrageenan, Pectin Food Starch |
| ALLERGENS: Dairy, Gluten |
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.