Saltie Public Food Database

Fettuccine Alfredo With Grilled Chicken

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Brand Ukrop's
UPC Code 722515249988
Data Source USDA

Nutrition Facts

Package Weight 10.3 oz/292 g
Serving Sizes 1 bowl (292g)
bowl
Calories 479
Total Fat 20g 26%
Saturated Fat 10g 50%
Cholesterol 96mg 32%
Sodium 791mg 34%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 7%
Sugars 4g
Protein 30.1g 60%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 bowl of Fettuccine Alfredo With Grilled Chicken are 37% in carbs, 37% in fat, and 25% in protein.

carbs: 37%
fat: 37%
protein: 25%

Carbs to Weight Ratio

The carbs to weight ratio of Fettuccine Alfredo With Grilled Chicken is 15%.

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 Fettuccine Alfredo With Grilled Chicken is estimated to be 67%.

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

Fettuccine (Water, Semolina, Iron, Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), White Chicken Meat (With Water, Salt, Spices, Dehydrated Onion, Dehydrated Garlic), Milk, Water, Cream (With Carrageenan, Mono- And Diglycerides), Parmesan Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Grated Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose), Butter, Corn Starch, Canola Oil, Chicken Base (Chicken Meat Including Chicken Juices, Salt, Hydrolyzed Soy And Corn Protein, Sugar, Potato Flour, Natural Flavorings, Autolyzed Yeast Extract, Carrot Powder, Turmeric), Garlic, Sea Salt, Black Pepper, Parsley.

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