Chicken Asado
Processing Level:
Processing Level: 3 out of 10 - Minimally Processed
3/10
Minimally ProcessedCalories
204
Protein
9.15g
Sodium
577mg
Sugars
9.86g
Ingredients
dough: enriched bleached white flour (niacin, iron, thiamine mononitrate, riboflavin, folic acid, water, enriched wheat flour bleached ([flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme, benzoyl peroxide, azodi-carbonamide, ascorbic acid, sugar, soy bean oil, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate, yeast, salt, dough conditioner (wheat flour, sodium stearoyl lactylate, defatted soy flour contains 2% or less of each of the following ascorbic acid, azodicarbonamide, calcium sulfate, enzyme, 1-cystein hydrochloride, salt, silicon dioxide, soybean oil, wheat starch). fillings: chicken, water, sugar, soy sauce (water, soybean extract, flour, iodized salt, caramel, less than 0.1% sodium benzoate, potato starch, sodium lactate, enriched flour (enriched bleached wheat flour (niacin, iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour, sauce (sugar, soya bean paste (water, soya bean, salt & wheat flour, rice vinegar, salted garlic (garlic, salt, sesame seed oil, salted chili (chili, water, salt, spices, oyster flavored sauce (water, sugar, salt, oyster extractives (oyster, water, salt, monosodium glutamate, modified cornstarch, wheat flour, caramel color, garlic, monosodium glutamate, black pepper
Ingredient Analysis
High Processing Impact Ingredients
- •Less Than 0.1% Sodium Benzoate
May act as a preservative
Low Processing Impact Ingredients
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Nutrition Facts
Nutrition Facts
Serving size142 g(1 BUN)
Calories
204% Daily Value*
Total Fat 4.9g6%
Saturated Fat 1.4g7%
Trans Fat 0.0g
Cholesterol 28mg9%
Sodium 577mg25%
Total Carbohydrate 29.6g11%
Dietary Fiber 0.7g3%
Total Sugars 9.9g
Protein 9.2g18%
* 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.