Chicken Tenders

Nutrition Facts

Serving Size 6 OZ
Calories 330
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 11.5g
18%
Sat. Fat 2.2g
- - -%
Trans Fat 0g
Cholesterol 79mg
- - -%
Sodium 976.8mg
42%
Tot. Carb. 27.3g
8%
Dietary Fiber 1.4g
4%
Sugars 0g
   Includes 0g Added Sugars
0%
Protein 28.7g
Vitamin D - 0mcg - 0%
Calcium - 14.4mg - 1%
Iron - 1.3mg - 16%
Potassium - 402.2mg - 9%
INGREDIENTS: SEASONED CHICKEN TENDER (contains up to 15% solution of water, modified food starch, salt, sodium phosphates, breaded with: bleached wheat flour, corn flake crumbs [corn, sugar, malt flavoring (from barley), salt, reduced iron, vitamin C (sodium ascorbate, ascorbic acid), niacinamide, vitamin B6 (pyridoxine hydrochloride), vitamin a palmitate, vitamin B2 (riboflavin), vitamin B1 (thiamine hydrochloride), folic acid, vitamin D3, vitamin B12], salt, leavening (sodium bicarbonate, sodium aluminum phosphate), soybean oil (as a processing aid), sugar, yeast, extractives of paprika, battered with: water, wheat flour, rice flour, buttermilk blend (buttermilk, whey solids), leavening (sodium aluminum phosphate, sodium bicarbonate), whey protein concentrate, soybean oil, methylcellulose gum, extractives of paprika, predusted with: wheat flour, rice flour, wheat gluten, salt, leavening (sodium acid pyrophosphate, sodium bicarbonate), soybean oil (as a processing aid), breading set in vegetable oil. Contain: milk or milk derivatives, wheat or wheat derivatives )
ALLERGENS: Milk, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.