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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 141 |
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 4.1g
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Total Carbohydrate. 19.5g
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15%
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Saturated Fat 0.1g
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Dietary Fiber 2.4g
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6%
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Trans Fat 0g
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Total Sugars 7.1g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 303.6mg
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20%
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Protein 7.9g
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| - Iron 1.1mg 6% - Vitamin C 8.3mg 9% - Vitamin A - RE 401.9mcg 45% - Fat 4.1g - Calcium 41.3mg 3% - Trans Fatty Acid 0g - Calories 141kcal 24% - Carbohydrates 19.5g 15% - Insoluble Fiber 0.4g - Protein 7.9g 14% - Sodium 303.6mg 20% - Potassium 175mg 4% - Soluble Fiber 0.3g | ||||||
| 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 Crispy Chicken Nugget (WATER, SOY PROTEIN ISOLATE, VITAL WHEAT GLUTEN, EXPELLER PRESSED/CANOLA OIL, MODIFIED VEGETABLE GUM, ORGANIC ANCIENT GRAIN FLOUR (KAMUT KHORASAN WHEAT, AMARANTH, MILLET, QUINOA), YEAST EXTRACT, POTATOSTARCH, SEA SALT, NATURAL FLAVORS (FROM PLANT SOURCES), ORGANIC CANE SUGAR, ONION POWDER, VINEGAR, GARLIC POWDER, PEA PROTEIN, CARROT FIBER, BEETROOT FIBER, SPICES, EXTRACTIVES OF PAPRIKA AND TURMERIC. BATTER: WATER, WHEAT FLOUR, RICE FLOUR, MODIFIED FOOD STARCH, SUGAR, GARLIC POWDER, SALT, SPICE, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE)), Shredded Carrots , Sweet Potato, Bok Choy (BOK CHOY), General Tso's Sauce (Light Brown Sugar (Brown Sugar), Water, Lite Soy Sauce (WATER, WHEAT, SOYBEANS, SALT, LACTIC ACID, SODIUM BENZOATE: LESS THAN 1/10 OF 1% AS A PRESERVATIVE), Hoisin Sauce (SUGAR, WATER, SOYBEANS, SALT, SWEET POTATO, MODIFIED CORN STARCH, SESAME SEEDS, GARLIC, WHEAT FLOUR, CHILI PEPPER, SPICES, CARAMEL COLOR, ACETIC ACID, FD & C RED COLOR NO. 40), Cornstarch (CORN STARCH), CM Garlic 1/8" Dice (Garlic), 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.
