Chicken Nuggets

Nutrition Facts
Serving Size 10 each
Calories 562
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 35g
87%
Tot. Carb. 34.8g
27%
  Sat. Fat 8.1g
30%
  Dietary Fiber 0g
0%
  Trans Fat 0g
 
  Sugars 0g
 
Cholesterol 87mg
 
Protein 30.5g
 
Sodium 1044.4mg
70%
 
 
Protein   54%
  • Carbohydrates   27%
  • Total Sugars  
  • Fat   87%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   23%
  • Sodium   70%
    • Calcium   0%
  • Iron   0%
  • Potassium  
    • INGREDIENTS:  CHICKEN NUGGETS (boneless, skinless chicken breast with rib meat, water, seasoning [salt, flavors, maltodextrin, sugar, vegetable stock (carrot, onion, celery), garlic powder], salt, sodium phosphates. battered with: water, yellow corn flour, bleached wheat flour, modified corn starch, salt, spices, leavening (sodium bicarbonate, sodium aluminum phosphate), dextrose, wheat starch, onion powder, extractives of turmeric, spice extractive. predusted with: wheat flour, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), salt, spices, calcium lactate. battered with: water, bleached wheat flour, yellow corn flour, salt, leavening (sodium aluminum phosphate, sodium bicarbonate), spice. breading set in vegetable oil.), OIL (canola oil, tbhq and citric acid added to protect flavor, dimethylpolysiloxane (an anti-foaming agent).)
    ALLERGENS:  Wheat
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.