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BEEF PC CNTRY FRY STK BRD WGR 68014



Product Details

Product Number: 54660
Category: 3070 - BEEF PRE-COOKED FROZEN
Pack: 40 3.88 oz
Unit of Measure: SKU
Manufacturer: ADVANCE
Manufacturer #: 00880760092183

Case
8 3
80760 09218


Nutritional Information

Nutrition Facts
Portion Size3.88 oz
Amount Per Serving
Calories  350 Calories from Fat  210
% Daily Value*
Total Fat 24 g36%
    Saturated Fat 7 g35%
    Trans Fat 0 g 
Cholesterol 40 mg13%
Sodium 320 mg13%
Total Carbohydrate 19 g6%
    Dietary Fiber 3 g12%
    Sugars 1 g 
Protein 14 g28%
Vitamin A 0% * Vitamin C 0%
Calcium 4% * Iron 10%
* Percent Daily Values are based on a
  2,000 Calorie diet.
Ingredients
INGREDIENTS: Ground Beef (Not More Than 30% Fat), Water, Textured Vegetable Protein Product [Soy Flour, Zinc Oxide, Niacinamide, Ferrous Sulfate, Copper Gluconate, Vitamin A Palmitate, Calcium Pantothenate, Thiamine Mononitrate (B1), Pyridoxine Hydrochloride (B6), Riboflavin (B2), Cyanocobalamin (B12), (May Contain Caramel Color)], Seasoning [Soy Sauce (Fermented Soybeans, Wheat, Salt), Sugar, Maltodextrin, Salt, Spices, Garlic Powder, Onion Powder, Soybean Oil, Disodium Inosinate and Disodium Guanylate, Natural Flavors, Extractive of Paprika], Dehydrated Onions, Salt, Potassium and Sodium Phosphates. Breaded with: Whole Wheat Flour, Enriched Wheat Flour (Enriched with Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Dehydrated Potatoes (Potatoes, Mono and Diglycerides, Dextrose), Yeast, Sugar, Salt, Soybean Oil (Processing Aid). Battered with: Water, Whole Wheat Flour, Enriched Wheat Flour (Enriched with Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Potato Flour, Salt, Modified Corn Starch, Leavening (Calcium Acid Pyrophosphate, Monocalcium Phosphate, Sodium Bicarbonate), Flavor (Contains Maltodextrin, Salt and Natural Flavors), Hydrolyzed Corn Protein, Onion Powder, Garlic Powder, Yeast Extract, Chicken Broth, Spice. Set in Vegetable Oil. CONTAINS: Wheat, Soy
Allergy Information
Wheat, Soy, Gluten
Last Updated: December 02, 2016