Chipotle Lime Flavored Plant-based Chick'n Tenders
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UPC Code
842234000803
Data Source
USDA
Package Weight
9.5 oz/270 g
Serving Sizes
2 pieces (90g)
Calories
170
Total Fat
8g
10%
Saturated Fat
0.5g
3%
Cholesterol
0mg
0%
Sodium
450mg
20%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
4%
Sugars
1g
Protein
13g
26%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 2 pieces of Chipotle Lime Flavored Plant-based Chick'n Tenders are
26% in carbs, 43% in fat, and 31% in protein.
carbs:
26%
fat:
43%
protein:
31%
Carbs to Weight Ratio
The carbs to weight ratio of Chipotle Lime Flavored Plant-based Chick'n Tenders is 12%.
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 Chipotle Lime Flavored Plant-based Chick'n Tenders is estimated to be 64%.
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
Water, Soy Protein Isolate, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vital Wheat Gluten, Canola Oil, 2% Or Less Of: Corn Meal, Methylcellulose, Maltodextrin, Salt, Ancient Grain Flour (Khorasan Wheat), Sugar, Potato Starch, Natural Flavors, Rice Flour, Modified Potato Starch, Wheat Gluten, Dried Red Bell Pepper, Yeast Extract, Titanium Dioxide (Color), Spices, Dried Lemon Peel, Garlic Powder, Citric Acid, Tomato Powder, Onion Powder, Yeast, Cilantro, Dehydrated Garlic, Chipotle Chile Powder, Soybean Oil, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Modified Corn Starch, Lactic Acid, Sunflower Oil.
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