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Nutrition Report

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GENERAL TSO CHICKEN

Nutrition Facts

Serving Size 4 OZ

Calories 472

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 20.2g 51% Tot. Carb. 51.3g 39%
Sat. Fat 4.4g 16% Dietary Fiber 0.8g 2%
Trans Fat 0g   Sugars 44.7g  
Cholesterol 47.3mg   Protein 18.5g  
Sodium 1425.6mg 110%    
  • Protein   33%
  • Fat   51%
  • Carbohydrates   39%
  • Calcium   1%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   20%
  • Total Sugars   34%
  • Dietary Fiber   2%
  • Iron   1%
  • Saturated Fat   16%
  • Sodium   110%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  FRZ CHICKEN TEMPURA BREAST CHUNKS (BONELESS, SKINLESS, CHICKEN BREAST CHUNKS WITH RIB MEAT CONTAINING: UP TO 15% OF A SOLUTION OF WATER, SEASONING [MALTODEXTRIN, AUTOLYZED YEAST EXTRACT, SALT, POTASSIUM CHLORIDE, FLAVORING, DISODIUM INOSINATE, DISODIUM GUANYLATE, CONTAINS LESS THAN 2% (CARROT SOLIDS, CORNSTARCH, DIPOTASSIUM PHOSPHATE, INVERT SUGAR, POTATO MALTODEXTRIN, SODIUM ACETATE, SUGAR, TAPIOCA MALTODEXTRIN, TARTARIC ACID)], MODIFIED FOOD STARCH, SODIUM PHOSPHATES, SALT. COATED WITH: CORN STARCH, TAPIOCA STARCH, DEXTRIN, RICE FLOUR, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), SOYBEAN OIL.), SAUCE ASIAN MENU GENERAL TSO (SUGAR, WATER, SOY SAUCE (SOYBEANS, WHEAT, WATER, SALT), VINEGAR, GARLIC JUICE (GARLIC JUICE, SALT), KETCHUP (TOMATO CONCENTRATE, DISTILLED VINEGAR, SUGAR, SALT, ONION POWDER, SPICE, NATURAL FLAVORING), SOYBEAN OIL, GARLIC, XANTHAM GUM, SPICE, NATURAL PRESERVATIVE.), SAUCE DUCK, PRD ONION SPANISH DRY, OIL WESSON CANOLA 4/1GAL, PRD BROCCOLI FLORETTES 4/3#, PRD PEPPER GREEN LARGE, PRD PEPPER RED * AVG 22/25#, CORNSTARCH SLURRY (WATER FRESH, CORNSTARCH)

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at peggyp@dining.rutgers.edu or marina.vineis@dining.rutgers.edu

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