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Food database and calorie counter Source: Generic

Chicken Parmesan

Nutrition Facts
Serving Size 1/2 breast with sauce and cheese
 
Amount Per Serving
Calories from Fat 111
Calories 254
 
% Daily Values*
Total Fat 12.38g 19%
  Saturated Fat 3.912g 20%
  Polyunsaturated Fat 2.287g  
  Monounsaturated Fat 4.898g  
Cholesterol 108mg 36%
Sodium 615mg 26%
Potassium 353mg  
Total Carbohydrate 12.18g 4%
  Dietary Fiber 1.1g 4%
  Sugars 2.65g  
Protein 22.83g  
 
Vitamin A 72% Vitamin C 76%
Calcium 141% Iron 103%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
13%
of RDI*
(254 calories)
13% of RDI
Calorie Breakdown:
 
Carbohydrate (19%)
 
Fat (44%)
 
Protein (37%)
Carbohydrates, 12.18g (19%) Fat, 12.38g (44%) Protein, 22.83g (37%)
* Based on a RDI of 2000 calories

Photos

 
 

Nutrition summary:

Calories
254
Fat
12.38g
Carbs
12.18g
Protein
22.83g
There are 254 calories in a 1/2 breast with sauce and cheese of Chicken Parmesan.
Calorie breakdown: 44% fat, 19% carbs, 37% protein.

Common Serving Sizes:

Serving Size Calories
1 oz 45
100 g 160
1/2 breast with sauce and cheese 254
1 cup 334

Related Types of Chicken:

Chicken
Chicken (Skin Not Eaten)
Chicken Breast
Chicken Thigh
Chicken Drumstick
Chicken Wing
  view more chicken nutritional info

See Also:

Archer Farms Chicken Parmesan Chicken Breast
Barber Foods Chicken Parmesan Stuffed Chicken Breast
Weight Watchers Chicken Parmesan Casserole
DiGiorno Italian Style Favorites Chicken Parmesan
Perfect Fit Chicken Parmesan
  view more results

Contains these Ingredients:

3 g White wheat flour (all purpose, bleached, enriched)
8 g Bread crumbs
70 g Chicken meat (broilers or fryers)
44 g Tomato sauce (canned)
17 g Mozzarella cheese (whole milk)
2 g Parmesan cheese (grated)
10 g Egg (whole)
4 g Vegetable oil
0 g Salt
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Recently Eaten By:

Jordan44
on 24 April 2014
Chloesecret
on 23 April 2014
spanishrice88
on 23 April 2014
Andy Silverman
on 23 April 2014



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