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Fingerprint America, GINGER CHICKEN ENTREE
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* 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.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 6.3 MG | 7% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 35 MG | 3% | |
| Iron, Fe | 1.0 MG | 5% | |
| Sodium, Na | 155 MG | 7% |
About GINGER CHICKEN ENTREE
A frozen ginger chicken entree produced by Fingerprint America under the Artisan Bistro brand, featuring antibiotic-free, vegetarian-fed chicken breast over a blend of brown rice and japonica rice with vegetables. Per 100 g, it contains 123 calories, 7.8 g of protein, 14.1 g of carbohydrates, 3.9 g of fat, and 1.8 g of dietary fiber. The chicken is minimally processed with water, potato starch, and sea salt. Vegetables include green beans, sugar snap peas, edamame, and carrots. The ginger-forward sauce uses wheat-free tamari, orange juice concentrate, green tea powder, orange oil, and crushed red pepper. Contains soy. A balanced, clean-ingredient frozen meal with an Asian-inspired flavor profile.
Ingredients
NATURAL** BONELESS CHICKEN BREAST WITH RIB MEAT VEGETARIAN FED RAISED WITHOUT ANTIBIOTICS (CONTAINS UP TO 17% OF A SOLUTION OF WATER, LESS THAN 2% POTATO STARCH, SEA SALT), *BROWN RICE, *GREEN BEANS, WATER, *SUGAR SNAP PEAS, *EDAMAME (SOYBEANS), *CARROTS, *JAPONICA RICE, *EXTRA VIRGIN OLIVE OIL, *ORANGE JUICE CONCENTRATE, *GREEN ONIONS, *WHEAT FREE TAMARI SAUCE (WATER, *SOYBEANS, SALT, *ALCOHOL), *GARLIC GRANULATED, *GREEN TEA POWDER, *CRUSHED RED PEPPER, *GINGER GROUND, *ORANGE OIL, *BLACK PEPPER.
Calorie Breakdown
At 123 calories per 100 grams, GINGER CHICKEN ENTREE gets 25% of its calories from protein, 46% from carbohydrates, and 28% from fat. This is moderate, similar to many lean proteins and whole grains.
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