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in 2 days
in 6 days
Serving size
141.75 g
Amount per serving
Calories
325.17
% Daily Value *
Total Fat 17.36 g
22%
Saturated Fat 2.28 g
11%
Trans Fat 0 g
Cholesterol 33.95 mg
11%
Sodium 1392.43 mg
61%
Total Carbohydrate 30.35 g
11%
Dietary Fiber 1.2 g
4%
Total Sugars 5.98 g
12% †
Protein 14.37 g
29%
Vitamin A 0 μg RAE
0%
Vitamin C 0.18 mg
0%
Vitamin D 0 μg
0%
Calcium 20.7 mg
2%
Iron 0.51 mg
3%
Potassium 219.57 mg
5%
Water 0.82 g
Ash 0 g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
† One serving adds 5.98g of sugar to your diet and represents 12% of the Daily Value for Added Sugars.
Ingredients: Chicken Tenderloin Breaded Precooked (Chicken breast tenderloins CONTAINING: Up to 12% of a solution of water, sodium phosphates, salt. BREADED WITH: Bleached wheat flour, water, wheat flour, salt, modified corn starch, contains 2% or less of the following: garlic powder, leavening (monocalcium phosphate, sodium bicarbonate), leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), natural flavors, onion powder, sodium alginate, wheat gluten, yellow corn flour.) (Gluten, Wheat), Oil Fryer (Canola Oil with TBHQ and Citric Acid added to help protect flavor. Dimethypolysiloxane, an antifoaming agent, added); Condiment Ketchup (Tomato Concentrate From Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavoring), Paste Gochujang (Tapioca Syrup, Water, Brown Rice, Red Pepper Powder, Salt, Alcohol (To Preserve freshness), Soybean, Garlic, Onion.) (Alcohol, Soybeans), Sauce Soy GF (WATER, SOYBEANS, SALT, SUGAR) (Soybeans), Sugar Brown Dark (Brown Sugar), Vinegar Apple Cider (Made from the juice of apples, diluted with water to a uniform pickling and table strength of 4% (40 grain) acidity), Ginger Peeled, Garlic Peeled, Water, Cornstarch (Corn Starch)
Allergens: Wheat; Soybeans; Gluten; Alcohol
All info sourced from Berkeley Dining.