White Bean Chicken Chili
🌶️
UPC Code
854650002613
Data Source
USDA
Package Weight
23 oz/652 g
Serving Sizes
1 cup (227g)
Calories
211
Total Fat
4.5g
6%
Saturated Fat
1.5g
8%
Cholesterol
34mg
11%
Sodium
1190mg
52%
Total Carbohydrate
25g
9%
Dietary Fiber
5.9g
21%
Sugars
2g
Protein
17g
34%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 cup of White Bean Chicken Chili are
48% in carbs, 19% in fat, and 33% in protein.
carbs:
48%
fat:
19%
protein:
33%
Carbs to Weight Ratio
The carbs to weight ratio of White Bean Chicken Chili is 11%.
This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.
Estimated Water to Weight Ratio
The water to weight ratio of White Bean Chicken Chili is estimated to be 80%.
This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.
Listed Ingredients
Natural Chicken Stock (Water, Chicken Base [Chicken Meat And Natural Juices, Salt, Cane Sugar, Malto Dextrin, Natural Flavor, Dried Onion, Potato Starch, Dried Garlic, Turmeric And Spice Extractives]), Chicken (Chicken Breast With Rib Meat, Water, Salt), Great Northern Beans, Onion, Navy Beans, Garnanzo Beans, Red And Yellow And Green Bell Pepper, Green Chilies (Fire Roasted Green Chiles, Salt, Citric Acid, Calcium Chloride), Tomatillos (Tomatillos, Salt), Butter (Pasteurized Cream, Salt), Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thaimin Monitriate, Riboflavin, Folic Acid) Jalapeno Pepper, Cultured Dextrose, Sea Salt, Hot Sauce (Aged Cayenne Red Peppers, Vinegar, Water, Salt, Garlic Powder), Modified Cornstarch, Garlic, Cilantro, Spices, Citric Acid, Baking Soda (Sodium Bicarbonate).
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