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Nutrition Report

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CHICKEN PEPPERCORN

Nutrition Facts

Serving Size 6 OZ

Calories 422

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 28.5g 71% Tot. Carb. 16.3g 13%
Sat. Fat 6.3g 24% Dietary Fiber 1.4g 4%
Trans Fat 0g   Sugars 3.4g  
Cholesterol 60.8mg   Protein 25.6g  
Sodium 1611.1mg 124%    
  • Protein   46%
  • Fat   71%
  • Carbohydrates   13%
  • Calcium   1%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   18%
  • Total Sugars   3%
  • Dietary Fiber   4%
  • Iron   1%
  • Saturated Fat   24%
  • Sodium   124%
  • 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 CLASSIC STIRFRY (SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), SUGAR, WATER, ONIONS, CORN STARCH, XANTHAN GUM, CITRIC ACID, GARLIC PUREE (DEHYDRATED GARLIC, WATER), ROASTED SESAME SEED OIL), OIL WESSON CANOLA 4/1GAL, PRD PEPPER RED * AVG 22/25#, PRD ONION SPANISH DRY, PRD PEPPER GREEN LARGE, PRD CELERY PASCAL, VEG WATER CHESTNUTS SLICED (WATER CHESTNUTS, WATER, CITRIC ACID), CORNSTARCH SLURRY (WATER FRESH, CORNSTARCH), GREEN PEPPERCORNS IN BRINE

* 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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