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Nutrition
Facts 1 servings per container
Serving size
1 ea
Calories per serving 516 |
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 24.1g
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Total Carbohydrate. 47.3g
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36%
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Saturated Fat 6.1g
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Dietary Fiber 4.6g
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12%
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Trans Fat 0g
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Total Sugars 10.4g
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Cholesterol 56.7mg
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Includes 0g Added Sugars
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0%
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Sodium 955.6mg
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64%
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Protein 19g
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| - Iron 2.7mg 15% - Vitamin C 1.8mg 2% - Vitamin A - RE 0mcg 0% - Fat 24.1g - Calcium 371.1mg 29% - Trans Fatty Acid 0g - Calories 516.2kcal 86% - Carbohydrates 47.3g 36% - Insoluble Fiber 0g - Protein 19g 34% - Sodium 955.6mg 64% - Potassium 0mg 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: CM Chicken Salad (Chicken Leg Meat Boneless Skinless (Chicken Leg Meat), Light Mayonnaise (Water, Soybean Oil, Distilled White Vinegar, Modified Food Starch*, Sugar, Salt, Contains Less Than 2% of High Fructose Corn Syrup, Egg Whites, Phosphoric Acid*, Xanthan Gum, Microcrystalline Cellulose*, Polysorbate 60*, Mustard Flour, Cellulose Gum*, Paprika, Calcium Disodium Edta (to Preserve Flavor), Beta Carotene (color), Garlic Powder, Onion Powder, Natural Flavor. *ingredients Not In Mayonnaise. contains: Egg), Celery diced, Kosher Salt (Salt), Black Pepper (Black Pepper)), Tortilla Wrap 8" Pressed (Enriched Bleached Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Shortening (interesterified And Hydrogenated Soybean Oils), Contains 2% Or Less Of: Salt, Baking Soda, Sodium Acid Pyrophosphate, Distilled Monoglycerides, Enzymes, Cellulose Gum, Fumaric Acid, And Calcium Propionate And Sorbic Acid (to Maintain Freshness). contains: Wheat), Granny Smith Apple (Apple), Provolone Cheese Sliced (Pasteurized Milk, Cheese Culture, Salt, Enzymes.), Green Leaf Fillet |
| ALLERGENS: Milk, Eggs, Wheat, Halal Friendly |
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.
