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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 104 |
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. 5.3g
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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 179.3mg
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12%
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Protein 17.2g
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| - Iron 2.1mg 11% - Vitamin C 22.3mg 25% - Vitamin A - RE 0mcg 0% - Fat 1.9g - Calcium 43.6mg 3% - Trans Fatty Acid 0g - Calories 103.9kcal 17% - Carbohydrates 5.3g 4% - Insoluble Fiber 0g - Protein 17.2g 31% - Sodium 179.3mg 12% - Potassium 87.6mg 2% - 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, Garlic, Lite Soy Sauce (Water,soybeans,wheat,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 (Red Chili Pepper), Crushed Red Pepper (Red Chili 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.
