|
Servings: 1 Each (4 WZ) unless stated otherwise |
Calories |
Protein |
Total Carb |
Fat |
%Fat Cal |
Sat Fat |
% Sat Fat Cal |
Cholest |
Sodium |
Fiber |
VEGAN |
VEGETARIAN |
FIT |
|
Asian Spice Quarter |
294 |
39 |
0 |
15 |
46% |
4 |
12% |
111 |
286 |
0 |
|
|
|
|
Cajun Spice Quarter (1 Breast/Wing) |
297 |
39 |
1 |
15 |
45% |
4 |
12% |
111 |
199 |
0 |
|
|
|
|
Carribean Quarter (1 Breast/Wing) |
295 |
39 |
1 |
15 |
46% |
4 |
12% |
111 |
118 |
0 |
|
|
|
|
Herbed Chicken (1 Breast/Wing) |
296 |
38 |
0 |
14 |
43% |
4 |
12% |
110 |
97 |
0 |
|
|
|
|
Cuban Pork |
268 |
16 |
4 |
20 |
67% |
8 |
27% |
63 |
474 |
0 |
|
|
|
|
Italian Chicken |
293 |
39 |
0 |
15 |
46% |
4 |
12% |
111 |
98 |
0 |
|
|
|
|
BBQ Pork |
212 |
32 |
2 |
10 |
42% |
4 |
17% |
72 |
386 |
0 |
|
|
|
|
Sage Turkey |
131 |
27 |
2 |
1 |
7% |
0.4 |
3% |
67 |
486 |
1 |
|
|
X |
|
Gaucho Beef |
212 |
27 |
0 |
10 |
42% |
4 |
17% |
73 |
169 |
0 |
|
|
|
|
Italian Beef |
205 |
27 |
7 |
7 |
30.7% |
1.92 |
8% |
62 |
73 |
2 |
|
|
X |
|
Lemon Pepper Quarter (1 Breast/Wing) |
295 |
39 |
0 |
15 |
46% |
4 |
12% |
111 |
406 |
0 |
|
|
|
|
Lemon Rosemary Quarter (1 Breast/Wing) |
308 |
39 |
0 |
16 |
47% |
4.23 |
12% |
111 |
215 |
0 |
|
|
|
|
Marys Seasoned Quarter (1 Breast/Wing) |
293 |
39 |
0 |
15 |
46% |
4 |
12% |
111 |
596 |
0 |
|
|
|
|
BBQ Mequite Rubbed Quarter (1 Breast/Wing) |
296 |
39 |
0 |
15 |
46% |
4 |
12% |
111 |
459 |
0 |
|
|
|
|
Brazilian Chicken (1 Piece Average) |
264 |
43 |
0 |
7.7 |
26% |
3 |
10% |
143 |
622 |
0 |
|
|
|
|
Churrasco Pork |
250 |
29 |
2 |
13 |
47% |
4 |
14% |
82 |
105 |
< 1 |
|
|
|
|
Italian Chicken |
242 |
38 |
0 |
7 |
26% |
0 |
0% |
126 |
124 |
1 |
|
|
|
|
BBQ Brisket |
224 |
37 |
1 |
6.8 |
27% |
2.6 |
10% |
64 |
60 |
0 |
|
|
X |
|
Honey Rotisserie Turkey |
155 |
23 |
14 |
0.6 |
3% |
0.1 |
1% |
57 |
354 |
0 |
|
|
X |
|
Pit Smoked Ham |
149 |
17 |
3 |
6.75 |
41% |
2.7 |
16% |
60 |
1134 |
0 |
|
|
|
|
Ranch Chicken |
175 |
25 |
0 |
7.7 |
40% |
2 |
10% |
92 |
835 |
0 |
|
|
|
|
Buffalo Chicken (1 Piece Avg) |
210 |
22 |
4 |
6 |
26% |
2 |
9% |
73 |
1927 |
0 |
|
|
|
|
Garlic Studded Pork Roast |
212 |
26 |
12 |
8 |
34% |
3 |
13% |
53 |
1060 |
3 |
|
|
|
|
Carribean Quarter (1 Leg/Thigh) |
421 |
46 |
1 |
26 |
56% |
6.93 |
15% |
163 |
172 |
0 |
|
|
|
|
Herbed Chicken (1 Leg/Thigh) |
419 |
45 |
0 |
24 |
52% |
7 |
15% |
162 |
151 |
0 |
|
|
|
|
Lemon Pepper Quarter (1 Leg/Thigh) |
421 |
46 |
1 |
25 |
53% |
6.93 |
15% |
163 |
321 |
0 |
|
|
|
|
Marys Seasoned Quarter (1 Leg/Thigh) |
419 |
46 |
0 |
25 |
54% |
6.93 |
15% |
163 |
650 |
0 |
|
|
|
|
Mequite Rubbed Quarter (1 Leg/Thigh) |
422 |
46 |
0 |
26 |
55% |
6.93 |
15% |
163 |
513 |
0 |
|
|
|
|
Oven Roasted Turkey Breast |
101 |
18 |
4 |
2 |
17.8% |
0 |
0% |
40.5 |
850 |
0 |
|
|
|
|
Teriyaki Chicken (1 piece average) |
295 |
21 |
12 |
17 |
52% |
4.5 |
14% |
101 |
170 |
< 1 |
|
|
|
|
All nutritional information is derived from a computer analysis
of recipes. Figures may vary because of natural variation in
food products. Due to the rounding of some figures, those foods
listed with 0 grams of fat may not be entirely fat free. |
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