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BERTOLLI Chicken Florentine Dinner

Dough Based Products / Meals Conagra Brands Inc Branded
142 Calories
7.6g Protein
17.1g Carbs
4.7g Fat
0.9g Fiber
Nutrition Facts
Serving Size 100 g
Calories 142
% Daily Value*
Total Fat 4.7g 6%
Saturated Fat 1.9g 10%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 294mg 13%
Total Carbohydrate 17.1g 6%
Dietary Fiber 0.9g 3%
Total Sugars 1.4g
Protein 7.6g 15%
Vitamin D 0mcg 0%
Calcium 71mg 5%
Iron 0.6mg 3%
Potassium 147mg 3%

* 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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Protein 7.6g 26%
Carbs 17.1g 58%
Fat 4.7g 16%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 71 MG 5%
Iron, Fe 0.6 MG 3%
Potassium, K 147 MG 3%
Sodium, Na 294 MG 13%

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About BERTOLLI Chicken Florentine Dinner

BERTOLLI Chicken Florentine Dinner is a moderate-calorie food with 142 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 7.6g of protein, 17.1g of carbohydrates, and 4.7g of fat. It also contributes 0.9g of dietary fiber per serving. This food belongs to the Dough Based Products / Meals category.

Ingredients

Sauce (Water, Parmesan Cheese [Pasteurized Milk, Cultures, Salt, Enzymes, Natamycin*], Cream, White Wine, Romano Cheese from Cow's Milk [Cultured Part-Skim Milk, Salt, Enzymes], Soybean Oil, Less Than 2% Of: Rice Starch, Onions, Milk, Salt, Garlic Powder, Natural Flavor, Barley Malt Extract), Cooked Pasta (Water, Durum Wheat Semolina, Soybean Oil), Seasoned White Meat Chicken (Chicken Breast with Rib Meat, Water, Less Than 2% Of: Natural Flavorings, Sugar, Olive Oil, Isolated Soy Protein, Salt, Potato Starch), Spinach. CONTAINS: MILK, SOY, WHEAT.

Calorie Breakdown

At 142 calories per 100 grams, BERTOLLI Chicken Florentine Dinner gets 21% of its calories from protein, 48% from carbohydrates, and 30% from fat. This is moderate, similar to many lean proteins and whole grains.

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