Peking Ravioli

Nutrition Facts
Serving Size 6 ea
Calories 423
    Calories from Fat 183

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 20.3g
 
Tot. Carb. 47.2g
36%
  Sat. Fat 2.7g
 
  Dietary Fiber 1.5g
4%
  Trans Fat 0g
 
  Sugars 12.6g
 
Cholesterol 21.5mg
 
Protein 14.2g
 
Sodium 1315.7mg
57%
 
 
Vitamin A - IU   10%
  • Vitamin C   18%
  • Calcium   4%
  • Iron   1%
  • INGREDIENTS:  Chicken Teriyaki Dumplings (Filling: Chicken, Onion, Soy Sauce [Water, Soybeans, Salt, Wheat Flour, Sodium Benzoate {Less Than 1/10 Of 1% As Preservative}], Mirin [Corn Syrup, High Fructose Corn Syrup, Water, Fermented Rice Seasoning, Vinegar, Sodium Benzoate: Less Than 1/10 Of 1% As A Preservative, Contains Sulfites], Cooking Wine (Water, Alcohol, Salt), Sugar, Salt, Garlic, Ginger Dough: Wheat Flour, Water, Wheat Gluten, Corn Starch, Salt. Allergens: Wheat, Gluten, Soybeans. Processed In A Facility That Also Processes Peanut, Shellfish, Milk And Egg Ingredients. ), Scallion Pancake Dipping Sauce (Tamari Gluten Free Soy Sauce (Water, Soybeans, Salt, Sugar Allergens: Soybeans), Water, Sugar, Rice Wine Vinegar, Sesame Oil, Sweet Chili Sauce (Sweet Chili Sauce (Sugar, Water, Pickled Red Chili, Vinegar, Garlic, Salt, Xanthan Gum, Seasoned Chili Sauce (Chili, Garlic Salt, Vinegar, Potassium Sorbate And Sodium Bisulfite (Preservatives), High Fructose Corn Syrup, Soy Sauce (Water, Wheat, Soybeans, Salt), Water And Potassium Sorbate (Preservative)), Scallions Case 20# (48ct), Ginger, Fresh, Ground White Pepper), Oil Move Over Butter Sysco Imp (Liquid and Hydrogenated Soybean Oil, Soy Lecithin, Natural & Artificial Flavor, Beta Carotene (Color), TBHQ and Citric Acid added to Protect Flavor, Dimethylpolysiloxane (an Anti-Foaming Agent). Contains: Soybean.)
    ALLERGENS:  Milk, Eggs, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Gluten, Sesame
    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