Calories in Chicken, FC NAE Gluten Free Chicken Breast Strip; avg 145/1.1 oz
Serving Size: 3 PIECE (94.0g)
Amount Per Serving
- Calories 200.2
- Total Fat 11.0 g
- Saturated Fat 2.5 g
- Cholesterol 45.1 mg
- Sodium 530.2 mg
- Potassium 280.1 mg
- Total Carbohydrate 12.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 13.0 g
- Vitamin A 0.0 IU
- Vitamin B-12 0.0 µg
- Vitamin B-6 0.0 mg
- Vitamin C 0.0 mg
- Vitamin D 0.0 IU
- Vitamin E 0.0 mg
- Calcium 0.0 mg
- Copper 0.0 mg
- Folate 0.0 µg
- Iron 0.5 mg
- Magnesium 0.0 mg
- Manganese 0.0 mg
- Niacin 0.0 mg
- Pantothenic Acid 0.0 mg
- Phosphorus 200.2 mg
- Riboflavin 0.0 mg
- Thiamin 0.0 mg
- Zinc 0.0 mg
Note: The nutrition information for this food comes from the USDA Food Central Database. The data from the USDA is generally pretty accurate. However, please use the data on this page at your own risk. Daily values are based on a 2,000 calorie per day diet put forth by the FDA. Actual daily nutrient requirements may be different based on your gender, age, level of physical activity, medical issues and other factors.
Ingredients
CHICKEN BREAST WITH RIB MEAT, WATER, SALT, SODIUM PHOSPHATES. BREADED WITH RICE FLOUR, DRIED POTATOES, WATER, YELLOW CORN FLOUR, SALT, CORN STARCH, SPICES, TAPIOCA DEXTRIN, DEXTROSE, DRIED GARLIC, DRIED ONION, ORGANIC SOYBEAN OIL, DRIED EGG WHITES, SPICE EXTRACT.Calorie Analysis
The food Chicken, FC NAE Gluten Free Chicken Breast Strip; avg 145/1.1 oz, based on the serving size listed above, would account for 10% of your daily allotted calories based on a 2,000 calorie diet. The majority of the calories for this food comes from fat. Fat makes up 49.4% of the calories.Exercise Burn Time
The above food(Chicken, FC NAE Gluten Free Chicken Breast Strip; avg 145/1.1 oz) has 200.2 Calories per 1 Serving (94.0g). For someone weighing 170 pounds, if they did the exercise Trampoline (Jumping), it would take about 51.7 minutes to burn the calories. You can find more information on the calories burned doing popular exercises here.Other Food Calorie Information
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