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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 105 |
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 1.9g
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Total Carbohydrate. 5.4g
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4%
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Saturated Fat 0.1g
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Dietary Fiber 1.2g
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3%
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Trans Fat 0g
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Total Sugars 2g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 179.4mg
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12%
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Protein 17.3g
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| - Iron 2.1mg 12% - Vitamin C 22.5mg 25% - Vitamin A - RE 0mcg 0% - Fat 1.9g - Calcium 44.6mg 3% - Trans Fatty Acid 0g - Calories 104.7kcal 17% - Carbohydrates 5.4g 4% - Insoluble Fiber 0g - Protein 17.3g 31% - Sodium 179.4mg 12% - Potassium 46.9mg 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: Vegan Chicken Strip (WATER, SOY PROTEIN ISOLATE, VITAL WHEAT GLUTEN, NATURALFLAVORS (FROM PLANT SOURCES), YEAST EXTRACT, ORGANIC CANE SUGAR, EXPELLERPRESSED/CANOLA OIL, SEA SALT, ORGANIC ANCIENT GRAINS FLOUR (KAMUT, AMARANTH,MILLET, QUINOA), PEA PROTEIN, CARROT FIBER, ORGANIC BEETROOT FIBER, ONION POWDER,EXTRACTIVES OF PAPRIKA AND TURMERIC. CONTAINS: SOY AND WHEAT. NON GENETICALLY ENGINEERED SOYBEANS AND WHEAT.), Red Pepper 25# CS, Green Peppers (Green Pepper), Red Onions (Red Onion), Chinese Nappa Cabbage, Szechuan Sauce (Water, CM Garlic 1/8" Dice (Garlic), Lite Soy Sauce (WATER, WHEAT, SOYBEANS, SALT, LACTIC ACID, SODIUM BENZOATE: LESS THAN 1/10 OF 1% AS A PRESERVATIVE), Ginger, Cornstarch (CORN STARCH), Granulated Sugar (Granulated Sugar), Vegan Base Soup (A BLEND OF VEGETABLES POWDERS [TOMATO, ONION, CARROT, GARLIC], VEGETABLE PUREES [CARROT, CELERY, ONION], TOMATO PASTE, WATER, YEAST EXTRACT, TORULA YEAST, CANOLA OIL, PALM OIL, SUGAR, POTASSIUM CHLORIDE, SALT, CONTAINS 2 PERCENT OR LESS OF NATURAL FLAVORING, EXTRACT OF CARROT, DISODIUM INOSINATE, DISODIUM GUANYLATE.), Crushed Red Pepper, Crushed Red Pepper), Sesame Oil (SESAME OIL (MADE FROM TOASTED WHITE SESAME SEEDS).) |
| ALLERGENS: Wheat, Soybeans, Sesame |
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.
