Crab Rangoon

Nutrition Facts
Serving Size 5 ea
Calories 386
    Calories from Fat 130

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 14.4g
 
Tot. Carb. 51.1g
39%
  Sat. Fat 8.2g
 
  Dietary Fiber 0.7g
2%
  Trans Fat - - - g
 
  Sugars 30.5g
 
Cholesterol 59.1mg
 
Protein 6.9g
 
Sodium 853.6mg
37%
 
 
Vitamin A - IU   12%
  • Vitamin C   22%
  • Calcium   3%
  • Iron   5%
  • INGREDIENTS:  Crab Rangoon (Dough - Flour, Water, Salt Filling - Rock Crab Meat, Cream Cheese, Onion, Carrots, Salt, Pepper, Sugar, Sesame Oil, Dextrose, Natural Flavor And Disodium Inosinate), Duck Sauce (High Fructose Corn Syrup, Corn Syrup, Distilled Vinegar, Water, Peach Puree (Peaches, Ascorbic Acid, Citric Acid), Water, Modified Food Starch, Salt, Sodium Benzoate And Potassium Sorbate As Preservatives, Dehydrated Garlic, Caramel Color, Spices)
    ALLERGENS:  Milk, Shellfish, Wheat, Gluten, Sesame
    Note: Nutritional Values that are not available for a recipe are represented by dashes.
    Nutritional information is based on currently available data; however the nutrient composition of food may vary due to environmental and processing variables: changes in product formulation, manufacturer's data, cooking and preparation techniques. The information provided should be considered as approximations of the nutritional analysis of the food.
    Note: Entree's that are served with sides are subject to your choice of side dishes. For this analysis we do not include any nutritional information for those side dishes in the entree. Please select your choice of sides from the list.
    Read ingredients carefully when checking for allergens. Boston College is not a gluten free facility, however certain items may be gluten friendly (produced without gluten)
    The Boston College Dining Bakery uses milk, wheat, egg, soy, peanuts and tree nuts as ingredients. Boston College Dining recommends avoiding all baked goods if you have these allergies


    If you have any questions regarding the nutritional data of any foods served by Boston College Dining Services, please contact the BC Dining Nutritionist 617-552-4810
    Nutritional information is based on currently available data; however the nutrient composition of food may vary due to environmental and processing variables: changes in product formulation, manufacturer's data, cooking and preparation techniques. The information provided should be considered as approximations of the nutritional analysis of the food.

    Note: Entree's that are served with sides are subject to your choice of side dishes. For this analysis we do not include any nutritional information for those side dishes in the entree. Please select your choice of sides from the list.

    Read ingredients carefully when checking for allergens.


    If you have any questions regarding the nutritional data of any foods served by Boston College Dining Services, please contact the BC Dining Nutritionist at 617-552-4810