BAKED CHICKEN POT PIE, CHICKEN
* The % Daily Value 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 2.6 MG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 66 MG | 5% | |
| Iron, Fe | 0.8 MG | 4% | |
| Sodium, Na | 238 MG | 10% |
About BAKED CHICKEN POT PIE, CHICKEN
BAKED CHICKEN POT PIE, CHICKEN is a moderate-calorie food with 141 calories per 100-gram serving. Its primary macronutrient source is fat, providing 6.6g of protein, 12.3g of carbohydrates, and 7.1g of fat. It also contributes 0.9g of dietary fiber per serving. This food belongs to the Other Deli category.
Ingredients
POT PIE FILLING (MILK, CHICKEN BREAST, ONION, CELERY, CARROTS, CORN, PEAS, LIGHT CREAM, CHICKEN FLAVOR [CHICKEN MEAT INCLUDING CHICKEN JUICES, SALT, POTATO FLOUR, FLAVORINGS, CARROT POWDER, TURMERIC], CORNSTARCH, BUTTER [CREAM, NATURAL FLAVORINGS], GARLIC, CULTURED DEXTROSE [MALTODEXTRIN, CULTURED DEXTROSE], LEMON JUICE, BLACK PEPPER, BAY LEAF, THYME), CRUST (UNBLEACHED ENRICHED WHEAT FLOUR [NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], BUTTER [SWEET CREAM], WATER, UNBLEACHED ENRICHED WHEAT FLOUR [ASCORBIC ACID, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, ENZYMES], NONFAT DRY MILK, SEA SALT, WHITE DISTILLED VINEGAR), EGGS (WHOLE EGGS, CITRIC ACID [ADDED TO PRESERVE COLOR] WATER [AS CARRIER FOR CITRIC ACID]).
Calorie Breakdown
At 141 calories per 100 grams, BAKED CHICKEN POT PIE, CHICKEN gets 19% of its calories from protein, 35% from carbohydrates, and 45% from fat. This is moderate, similar to many lean proteins and whole grains.
Compare BAKED CHICKEN POT PIE, CHICKEN
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