|
Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 96 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 1.6g
|
|
Total Carbohydrate. 6.2g
|
5%
|
|||
|
Saturated Fat 0.1g
|
|
Dietary Fiber 1.8g
|
5%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 2.4g
|
|
|||
|
Cholesterol 0mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 151.1mg
|
10%
|
Protein 15g
|
|
|||
| - Iron 1.9mg 11% - Vitamin C 8.6mg 10% - Vitamin A - RE 0mcg 0% - Fat 1.6g - Calcium 61.5mg 5% - Trans Fatty Acid 0g - Calories 95.7kcal 16% - Carbohydrates 6.2g 5% - Insoluble Fiber 0g - Protein 15g 27% - Sodium 151.1mg 10% - Potassium 63.1mg 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.), Shredded Carrots 1/8 , Broccoli Crowns (Broccoli crowns), Chinese Nappa Cabbage, Water, CM Garlic 1/8" Dice (Garlic), Sesame Oil (SESAME OIL (MADE FROM TOASTED WHITE SESAME SEEDS).), Sweet Chili Sauce (SUGAR, WATER, PICKLED RED CHILI, VINEGAR, GARLIC, SALT), 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.) |
| 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.
