Saltie Public Food Database

Premium White Meat Chicken Salad

🥩
Brand Hans Kissle
UPC Code 036217165201
Data Source USDA

Nutrition Facts

Package Weight 32 oz/2 lbs/907 g
Serving Sizes 0.5 cup (116g)
cup
Calories 290
Total Fat 19g 24%
Saturated Fat 3g 15%
Cholesterol 85mg 28%
Sodium 400mg 17%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 26g 52%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.5 cup of Premium White Meat Chicken Salad are 4% in carbs, 60% in fat, and 36% in protein.

carbs: 4%
fat: 60%
protein: 36%

Carbs to Weight Ratio

The carbs to weight ratio of Premium White Meat Chicken Salad is 3%.

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 Premium White Meat Chicken Salad 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

White Chicken Meat, Mayonnaise [Soybean Oil, Water, Whole Eggs And Egg Yolks, Vinegar, Salt, Sugar, Lemon Juice (From Concentrate), Oleoresin Paprika, Natural Flavors, Calcium Disodium Edta (Used To Protect Quality), Salad Dressing [Water, Distilled Vinegar, Soybean Oil, Sugar, Modified Corn Starch, Egg Yolk, Mustard (Distilled Vinegar, Water, Mustard Seed, Salt), Salt, Titatinium Dioxide (For Color), Torula Yeast, Xanthan Gum, Potassium Sorbate (Preservative), Paprika, Spices And Natural Flavors], Celery, Seasoning (Maltodextrin, Cultured Dextrose, Sodium Chloride, Egg White Lysozyme, Nisin), Salt, Citric Acid (Antioxidant), Xanthan And Guar Gum (Standardized With Dextrose), Spice.

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