Product Code: 227115
HARVESTLAND NO ANTIBIOTICS EVER BROILER LEG QUARTERS
All Natural, Minimally Processed, No Artificial Ingredients. No antibiotics ever. All vegetarian diet. No animal by-products
Ingredients
CHICKEN LEG QUARTERS
Allergens
None
Specifications
| Case GTIN | 10072745808224 |
| Case Weight | 40 LB. |
| Max Case Weight | 42 LB. |
| Case (L x W x H) | 19.688 x 12.875 x 10.063 |
| Case Cube | 1.476 |
| Case per Pallet | 42 |
| Pallet Tie Hi | 7 x 6 |
Handling
| Cook Level | Ready-to-Cook |
| Storage Method | Keep Refrigerated |
| Storage Temperature | 28-36° F |
| Shelf Life | 18 Days |
Nutrition
Serving 100 Gram
| Serving Size: 4 ounces (112g) | |
| Servings Per Case about: 104 | |
Amount Per Serving 1 |
|
| Calories:270 | Calories from Fat:180 |
| % Daily Value* | |
| Total Fat: 21g | 27% |
| Saturated Fat: 6g | 30% |
| Trans Fat: 0g | |
| Cholesterol: 90mg | 30% |
| Sodium: 80mg | 3% |
| Total Carbohydrate: 0g | 0% |
| Dietary Fiber: 0g | 0% |
| Sugars: 0g | |
| Includes Added Sugars: 0g | 0% |
| Protein: 19g | 38% |
| Vitamin A | 4% |
| Vitamin C | 0% |
| Vitamin D: 0mcg | 0% |
| Calcium: 12mg | 0% |
| Iron: 1mg | 6% |
| Potassium: 199mg | 4% |
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
| Serving Size: 100g | |
Amount Per Serving 1 |
|
| Calories:241.1 | Calories from Fat:160.7 |
| % Daily Value* | |
| Total Fat: 18.8g | 24.1% |
| Saturated Fat: 5.4g | 26.8% |
| Trans Fat: 0g | |
| Cholesterol: 80.4mg | 26.8% |
| Sodium: 71.4mg | 2.7% |
| Total Carbohydrate: 0g | 0% |
| Dietary Fiber: 0g | 0% |
| Sugars: 0g | |
| Includes Added Sugars: 0g | 0% |
| Protein: 17g | 34% |
| Vitamin A | 3.6% |
| Vitamin C | 0% |
| Vitamin D: 0mcg | 0% |
| Calcium: 10.7mg | 0% |
| Iron: 0.9mg | 5.4% |
| Potassium: 177.7mg | 3.6% |
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
Specifications are current as of September 13, 2024
and are subject to change.
and are subject to change.