Chicken Tenders

Nutrition Facts

Serving Size 8 OZ
Calories 417
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 15.9g
24%
Sat. Fat 2.7g
- - -%
Trans Fat 0g
Cholesterol 70.3mg
- - -%
Sodium 1000.2mg
43%
Tot. Carb. 36.3g
11%
Dietary Fiber 1.7g
5%
Sugars 9.1g
   Includes 0g Added Sugars
0%
Protein 34g
Vitamin D - 0mcg - 0%
Calcium - 18.1mg - 2%
Iron - 2.3mg - 28%
Potassium - 523.9mg - 11%
INGREDIENTS: BREADED CHICKEN TENDER (uncooked, breaded chicken tenderloins containing up to 20% solution of water, salt, and sodium phosphate. predusted and breaded with: enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, soybean oil (as processing aid), spices, leavening (sodium aluminum phosphate, sodium bicarbonate), garlic powder, extractives of paprika, natural flavors. battered with: water, enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) salt, yellow corn flour, leavening (sodium bicarbonate, sodium aluminum phosphate), natural flavor, cellulose gum. breading set in vegetable oil.), ALLERGEN STATEMENT: DAIRY (THIS PRODUCT IS PRODUCED ON EQUIPMENT THAT ALSO PRODUCES PRODUCTS CONTAINING DAIRY.), ALLERGEN STATEMENT: EGGS (THIS PRODUCT IS PRODUCED ON EQUIPMENT THAT ALSO PRODUCES PRODUCTS CONTAINING EGGS..)
ALLERGENS: Milk, Eggs, 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.