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Nutrition
Facts 1 servings per container
Serving size
3 oz
Calories per serving 172 |
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 7g
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Total Carbohydrate. 7.6g
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6%
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Saturated Fat 2.5g
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Dietary Fiber 1.6g
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4%
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Trans Fat 0g
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Total Sugars 1.4g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 236.5mg
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16%
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Protein 19.7g
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| - Iron 1.9mg 11% - Vitamin C 0mg 0% - Vitamin A - RE 0mcg 0% - Fat 7g - Calcium 72.3mg 6% - Trans Fatty Acid 0g - Calories 171.9kcal 29% - Carbohydrates 7.6g 6% - Insoluble Fiber 0g - Protein 19.7g 35% - Sodium 236.5mg 16% - Potassium 6.9mg 0% - 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: Vegan Chicken Strip (Water, Soy Protein Isolate, Vital Wheat Gluten, 2% Or Less Of: Yeast Extract, Sugar, Canolaoil, Titanium Dioxide (color), Salt, Natural Flavors.contains: Soy, Wheat), Soy Milk Silk (Soymilk (water, Soybeans), Cane Sugar, Vitamin And Mineral Blend (calcium Carbonate, Vitamin A Palmitate, Vitamin D2, Riboflavin [b2], Vitamin B12), Sea Salt, Gellan Gum, Sodium Ascorbate (to Protect Freshness), Natural Flavor.), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat), Margarine (Vegetable Oil Blend (palm Oil, Soybean Oil), Water, Contains 2% Or Less Of: Salt, Soybean Lecithin (soy), Vegetable Monoglycerides, Citric Acid (preservative), Beta Carotene (color), Natural Flavor And Vitamin A Palmitate Added. Contains Soy), 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.), Garlic |
| ALLERGENS: Gluten, 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.
