|
Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 384 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 12.8g
|
|
Total Carbohydrate. 44.2g
|
34%
|
|||
|
Saturated Fat 0g
|
|
Dietary Fiber 3.6g
|
10%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 15.8g
|
|
|||
|
Cholesterol 0mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 999.8mg
|
67%
|
Protein 25.9g
|
|
|||
| - Iron 3.3mg 18% - Vitamin C 0.1mg 0% - Vitamin A - RE 0mcg 0% - Fat 12.8g - Calcium 37.3mg 3% - Trans Fatty Acid 0g - Calories 383.6kcal 64% - Carbohydrates 44.2g 34% - Insoluble Fiber 0g - Protein 25.9g 46% - Sodium 999.8mg 67% - Potassium 14mg 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 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)), 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 Peeled), Crushed Red Pepper) |
| ALLERGENS: Wheat, 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.
