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Nutrition Report

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GENERAL TSO CHICKEN

Nutrition Facts

Serving Size 6 OZ

Calories 335

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 16.4g 41% Tot. Carb. 28.5g 22%
Sat. Fat 2.5g 9% Dietary Fiber 0.5g 1%
Trans Fat 0g   Sugars 23.1g  
Cholesterol 42.2mg   Protein 16.4g  
Sodium 911.6mg 70%    
  • Protein   29%
  • Fat   41%
  • Carbohydrates   22%
  • Calcium   0%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   14%
  • Total Sugars   18%
  • Dietary Fiber   1%
  • Iron   1%
  • Saturated Fat   9%
  • Sodium   70%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  FRZ CHICKEN TEMPURA BREAST CHUNKS (BONELESS, SKINLESS, CHICKEN BREAST CHUNKS WITH RIB MEAT CONTAINING: UP TO 15% OF A SOLUTION OF WATER, SEASONING [MALTODEXTRIN, AUTOLYZED YEAST EXTRACT, SALT, POTASSIUM CHLORIDE, FLAVORING, DISODIUM INOSINATE, DISODIUM GUANYLATE, CONTAINS LESS THAN 2% (CARROT SOLIDS, CORNSTARCH, DIPOTASSIUM PHOSPHATE, INVERT SUGAR, POTATO MALTODEXTRIN, SODIUM ACETATE, SUGAR, TAPIOCA MALTODEXTRIN, TARTARIC ACID)], MODIFIED FOOD STARCH, SODIUM PHOSPHATES, SALT. COATED WITH: CORN STARCH, TAPIOCA STARCH, DEXTRIN, RICE FLOUR, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), SOYBEAN OIL.), SAUCE ASIAN MENU GENERAL TSO (SUGAR, WATER, SOY SAUCE (SOYBEANS, WHEAT, WATER, SALT), VINEGAR, GARLIC JUICE (GARLIC JUICE, SALT), KETCHUP (TOMATO CONCENTRATE, DISTILLED VINEGAR, SUGAR, SALT, ONION POWDER, SPICE, NATURAL FLAVORING), SOYBEAN OIL, GARLIC, XANTHAM GUM, SPICE, NATURAL PRESERVATIVE.), PRD BROCCOLI FLORETTES 4/3#, SAUCE DUCK, FRYING OIL (EXPELLER PRESSED CANOLA OIL), PRD PEPPER GREEN LARGE, PRD PEPPER RED * AVG 22/25#, CORNSTARCH SLURRY (WATER FRESH, CORNSTARCH), PRD ONION SPANISH DRY, OIL WESSON CANOLA 4/1GAL

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at peggyp@dining.rutgers.edu or marina.vineis@dining.rutgers.edu

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