Saltie Public Food Database

Breaded Chicken Tenders, Chicken

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UPC Code 694022594403
Data Source USDA

Nutrition Facts

Package Weight 32 oz/2 lbs
Serving Size 100g
g
Calories 190
Total Fat 5g 6%
Saturated Fat 1.2g 6%
Cholesterol 32mg 11%
Sodium 786mg 34%
Total Carbohydrate 22g 8%
Dietary Fiber 0.7g 3%
Sugars 0.4g
Protein 14g 28%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 100 g of Breaded Chicken Tenders, Chicken are 47% in carbs, 24% in fat, and 30% in protein.

carbs: 47%
fat: 24%
protein: 30%

Carbs to Weight Ratio

The carbs to weight ratio of Breaded Chicken Tenders, Chicken is 22%.

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 Breaded Chicken Tenders, Chicken is estimated to be 59%.

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

Containing Up To 14% Solution Of Water, Seasoning (Salt, Hydrolyzed Corn And Soy Protein, Flavoring, Disodium Guanylate And Disodium Inosinate, Autolyzed Yeast Extract, Spices, Whole Egg Powder), Sodium Phosphates. Breaded With: Bleached Wheat Flour, Salt, Spice, Disodium Inosinate And Disodium Guanylate, Yellow Corn Flour, Extractives Of Paprika And Tumeric. Battered With: Water, Wheat Flour, Yeast Extract, Salt, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate), Disodium Inosinate And Disodium Guanylate, Dextrose, Yellow Corn Flour, Extractives Of Paprika And Tumeric. Predusted With: Wheat Flour, Salt, Yeast Extract, Garlic Powder, Spice, Onion Powder. Breading Set In Vegetable Oil.

Also by Rim Rock Farms

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