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Nutrition
Facts 1 servings per container
Serving size
5 oz
Calories per serving 286 |
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 13.1g
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Total Carbohydrate. 26.7g
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21%
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Saturated Fat 1.7g
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Dietary Fiber 1.6g
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4%
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Trans Fat 0g
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Total Sugars 0.6g
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Cholesterol 39.7mg
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Includes 0.4g Added Sugars
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0%
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Sodium 241.3mg
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16%
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Protein 18.8g
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| - Iron 1.7mg 10% - Vitamin C 0mg 0% - Vitamin A - RE 0mcg 0% - Fat 13.1g - Calcium 89.3mg 7% - Trans Fatty Acid 0g - Calories 285.7kcal 48% - Carbohydrates 26.7g 21% - Insoluble Fiber 0g - Protein 18.8g 33% - Sodium 241.3mg 16% - Potassium 68.7mg 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: Tofu (Water, Soybeans, Calcium Sulfate, Calcium Chloride), Japanese Panko Bread Crumb (Wheat Flour, Sugar, Yeast, Salt), Liquid Eggs 2/20 lb (Whole Egg, Citric Acid, 0.15% Water Added As Carrier For Citric Acid. Citric Acid Added To Preserve Color. contains: Eggs.), Cornstarch (Corn Starch), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat), Canola Oil (Canola Oil), Gochujang Sauce (Sugar, Water, Gochujang Pepper Paste (water, Sugar, Red Chili Pepper, Fermented Soybean Paste [water, Soybean, Rice, Salt, Alcohol],pear Puree Concentrate, Salt, Salted Sake [sake {water, Rice, Koji}, Salt], Onion*, Garlic*, Yeast Extract, Rice Vinegar, Sesame Oil, Paprika, Corn Starch), Distilled Vinegar, Soy Sauce (water, Wheat, Soybean, And Salt), Tomato Paste, Corn Starch, Sesame Oil, Contains Less Than 2% Of Spice, Garlic, Salt, Garlic*, Sesame Seed, Onion*, Natural Flavor, Citric Acid. *dehydrated Contains: Soybean, Wheat, Sesame.), Kosher Salt (Salt), Onion Powder (Onion Powder), Garlic Powder (Garlic), White Ground Pepper (White Pepepr) |
| ALLERGENS: Eggs, Gluten, Soybeans, Sesame, Alcohol |
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.
