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Food database and calorie counter Source: Generic
Nutrition Facts
Serving Size 1 chimichanga
 
Amount Per Serving
Calories from Fat 137
Calories 251
 
% Daily Values*
Total Fat 15.17g 23%
  Saturated Fat 3.541g 18%
  Polyunsaturated Fat 4.282g  
  Monounsaturated Fat 6.392g  
Cholesterol 14mg 5%
Sodium 261mg 11%
Potassium 359mg  
Total Carbohydrate 20.95g 7%
  Dietary Fiber 3.5g 14%
  Sugars 2.48g  
Protein 8.4g  
 
Vitamin A 0% Vitamin C 11%
Calcium 5% Iron 12%
* 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*
(251 calories)
13% of RDI
Calorie Breakdown:
 
Carbohydrate (33%)
 
Fat (54%)
 
Protein (13%)
Carbohydrates, 20.95g (33%) Fat, 15.17g (54%) Protein, 8.4g (13%)
* Based on a RDI of 2000 calories

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Nutrition summary:

Calories
251
Fat
15.17g
Carbs
20.95g
Protein
8.4g
There are 251 calories in 1 Chimichanga with Beef, Beans, Lettuce and Tomato.
Calorie breakdown: 54% fat, 33% carbs, 13% protein.

Other Common Serving Sizes:

Serving Size Calories
1 oz 60
1 cup 202
100 g 213
1 chimichanga 251

Related Types of Chimichangas:

Chimichanga
Chimichanga with Beef
Chimichanga with Beef and Cheese
Chimichanga with Chicken and Cheese
Chimichanga with Beef and Red Chili Peppers
Chimichanga with Beef and Rice
  view more chimichangas nutritional info

See Also:

Red Tomatoes
Baked Beans with Pork and Tomato Sauce (Canned)
Tomato Sauce with Tomato Tidbits (Canned)
Red Tomatoes (In Tomato Juice, Canned)
Navy Beans (Mature Seeds, Sprouted)
  view more results

Contains these Ingredients:

31 g Refried beans
23 g Flour tortillas
14 g Ground beef (75% lean / 25% fat, crumbles, cooked, pan-browned)
7 g Iceberg lettuce (includes crisphead types)
22 g Red tomatoes
11 g Tomato paste
9 g Vegetable oil (industrial, partially hydrogenated soy, non-dairy butter flavor)
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Recently Eaten By:

voodoodolly71
on 09 July 2014
larry13510
on 28 April 2014
nvilla2222
on 15 April 2014
Becca365
on 05 February 2014

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