Chicken Enchilada Bake, Gluten Free

Evol.

Fat 32% Carbs 47% Protein 22%
Percent Calories

1 bowl of chicken enchilada bake, gluten free (Evol.) contains 380 Calories. The macronutrient breakdown is 47% carbs, 32% fat, and 22% protein. This is a good source of protein (36% of your Daily Value), fiber (21% of your Daily Value), and potassium (10% of your Daily Value).

Nutrition Facts

For 1 bowl of chicken enchilada bake, gluten free (255g)

Nutrient Value %DV
Calories 380
Fats 13g 17%
Saturated fats 6g 30%
Trans fats 0g
Cholesterol 55mg 18%
Sodium 510mg 22%
Carbs 43g 16%
Net carbs 37g
Fiber 6g 21%
Sugar 2g
Protein 20g
Calcium 240mg 24%
Iron 2mg 28%
Potassium 480mg 10%
Vitamin D 0μg 0%
Vitamins and Minerals
Alpha carotene
Beta carotene
Caffeine
Choline
Copper
Fluoride
Folate (B9)
Lycopene
Magnesium
Manganese
Niacin
Pantothenic acid
Phosphorus
Retinol
Riboflavin (B2)
Selenium
Theobromine
Thiamine
Vitamin A IU
Vitamin A 150μg 17%
Vitamin B12
Vitamin B6
Vitamin C 21mg 23%
Vitamin D IU
Vitamin D2
Vitamin D3
Vitamin E
Vitamin K
Zinc
Sugars
Sugar 2g
Sucrose
Glucose
Fructose
Lactose
Maltose
Galactose
Starch
Fats
Saturated fats 6g 30%
Monounsaturated fats
Polyunsaturated fats
Trans fats 0g
Fatty Acids
Total omega 3
Total omega 6
Alpha Linolenic Acid (ALA)
Docosahexaenoic Acid (DHA)
Eicosapentaenoic Acid (EPA)
Docosapentaenoic Acid (DPA)
Amino Acids
Alanine
Arginine
Aspartic acid
Cystine
Glutamic acid
Glycine
Histidine
Hydroxyproline
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Proline
Serine
Threonine
Tryptophan
Tyrosine
Valine

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