|
Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 171 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 2.5g
|
|
Total Carbohydrate. 32.5g
|
25%
|
|||
|
Saturated Fat 0.7g
|
|
Dietary Fiber 0.7g
|
2%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 3.7g
|
|
|||
|
Cholesterol 45mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 315.8mg
|
21%
|
Protein 4.6g
|
|
|||
| - Iron 1.1mg 6% - Vitamin C 10.8mg 12% - Vitamin A - RE 0.1mcg 0% - Fat 2.5g - Calcium 32.1mg 2% - Trans Fatty Acid 0g - Calories 171.2kcal 29% - Carbohydrates 32.5g 25% - Insoluble Fiber 0g - Protein 4.6g 8% - Sodium 315.8mg 21% - Potassium 24mg 1% - 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: Jasmine Rice (ENRICHED THAI JASMINE RICE [RICE, NIACIN, IRON (FERRIC ORTHOPHOSPHATE), THIAMIN MONONITRATE), FOLIC ACID].), Water, Liquid Eggs 2/20 lb (WHOLE EGGS, CITRIC ACID, 0.15% WATER ADDED AS CARRIER FOR CITRIC ACID. CITRIC ACID TO PRESERVE COLOR.), Fresh Basil (Fresh Basil), Green Peppers (Green Pepper), Red Pepper 25# CS, CM Garlic 1/8" Dice (Garlic), Oyster Sauce (Water, Sugar, Salt, Oyster Extractives, Modified Corn Starch, Caramel Color), Light Brown Sugar (Brown Sugar), Sriracha Chili Sauce (CHILI, SUGAR, GARLIC, SALT, DISTILLED VINEGAR, POTASSIUM SORBATE, AND SODIUM BISULFATE AS PRESERVATIVES, AND XANTHAN GUM), Lite Soy Sauce (WATER, WHEAT, SOYBEANS, SALT, LACTIC ACID, SODIUM BENZOATE: LESS THAN 1/10 OF 1% AS A PRESERVATIVE), Fish Sauce (ANCHOVIES, SALT, SUGAR AND WATER. MAY CONTAIN NATURALLY OCCURRING SALT CRYSTALS. ), Sesame Oil (SESAME OIL (MADE FROM TOASTED WHITE SESAME SEEDS).), CM Ginger 1/8" Dice (Ginger) |
| ALLERGENS: Eggs, Fish, Crustacean Shellfish, 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.
