Spicy Chickenchiwai ✓
Diet: Vegan: no; Vegetarian: no; Ovo-vegetarian: not assessed; Lacto-vegetarian: not assessed; Pescatarian: no; Low lactose: yes; Without gluten-containing ingredients: no.
Chicken breast with chili and Sichuan pepper, with onions and carrots, served with jasmine rice. Spicy.
chicken breast, jasmine rice, vegan oyster sauce, Water, sugar, Spring onions, Carrots, Red Onions, light soy sauce, rapeseed oil, Chinkiang black rice vinegar, wheat flour, potato starch, Fresh chilli, Sichuan Pfeffer, Baking powder, salt
€ 19,00
| Protein | 38.7 g · 68 % DV | |
| Carbohydrates | 90.8 g · 29 % DV | |
| Fat | 21.8 g · 23 % DV | |
| Fiber | 3.4 g · 11 % DV |
| per serving (1 Portion (1 Person)) | per 100g | % Daily Value* | |
|---|---|---|---|
| Energy | 723 kcal | 289 kcal | 30 % |
| Protein | 38.7 g | 15.5 g | 68 % |
| Fat | 21.8 g | 8.7 g | 23 % |
| of which saturates | 2.3 g | 0.9 g | 7 % |
| Carbohydrate | 90.8 g | 36.3 g | 29 % |
| of which sugars | 18.2 g | 7.3 g | 30 % |
| Fibre | 3.4 g | 1.4 g | 11 % |
| Salt | 8.62 g | 3.4 g | 144 % |
| * DGE reference values, 25–51 years, Male | |||
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Vitamin A | 455.1 µg | 182.0 µg | 54 % |
| Vitamin B1 (Thiamine) | 199.3 µg | 79.7 µg | 17 % |
| Vitamin B2 (Riboflavin) | 202.9 µg | 81.2 µg | 14 % |
| Vitamin B3 (Niacin) | 15750.3 µg | 6300.1 µg | 105 % |
| Vitamin B5 (Pantothenic acid) | 1875.5 µg | 750.2 µg | 38 % |
| Vitamin B6 (Pyridoxine) | 963.6 µg | 385.4 µg | 60 % |
| Vitamin B7 (Biotin) | 11.5 µg | 4.6 µg | 29 % |
| Vitamin B9 (Folate) | 29.4 µg | 11.8 µg | 10 % |
| Vitamin B12 (Cobalamin) | 0.4 µg | 0.2 µg | 10 % |
| Vitamin C | 12078.3 µg | 4831.3 µg | 11 % |
| Vitamin D (Calciferol) | – | – | – |
| Vitamin E (Tocopherol) | 969.7 µg | 387.9 µg | 7 % |
| Vitamin K (Phylloquinone) | 12.4 µg | 5.0 µg | 18 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Reference values for 14 of 17 ingredients (sources: BLS (internal), BLS 4.0, BLS 4.0 (reference)). With incomplete coverage the values are lower bounds.
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Sodium (mineral fraction) | 215.7 mg | 86.3 mg | 14 % |
| Potassium | 838.2 mg | 335.3 mg | 21 % |
| Calcium | 80.6 mg | 32.2 mg | 8 % |
| Magnesium | 80.6 mg | 32.2 mg | 23 % |
| Phosphorus | 423.3 mg | 169.3 mg | 60 % |
| Iron | 2542.9 µg | 1017.2 µg | 25 % |
| Zinc | 2821.6 µg | 1128.6 µg | 20 % |
| Copper | 339.6 µg | 135.8 µg | 27 % |
| Manganese | 779.2 µg | 311.7 µg | 22 % |
| Iodine | 13.2 µg | 5.3 µg | 7 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Reference values for 14 of 17 ingredients (sources: BLS (internal), BLS 4.0, BLS 4.0 (reference)). With incomplete coverage the values are lower bounds.
Refers to the recorded ingredients. Prepared in a kitchen where these substances are used; unintended traces from the manufacture of bought-in products cannot be excluded. If you have allergies, please speak to our staff.