FWCS Nutrition Services - School Menus

FWCS LARGE LUNCH

Friday, Oct 5, 2018

Recipes

Calories

Cholesterol mg

Sodium mg

Dietary Fiber g

Iron mg

Calcium mg

Vitamin A IU

Vitamin C mg

Sugars g

Protein g

Carbohydrate g

Total Fat g

Saturated Fat g

Chicken Tenders

202

49

382

1.00

1.00

19.00

218

1.00

0.00

18.40

11.10

9.00

1.25

Corn

87

0

4

1.75

0.31

0.00

87

2.10

1.75

2.62

18.35

0.87

0.00

Fresh Pear Half

66

0

1

3.57

0.21

10.35

29

4.95

11.21

0.41

17.51

0.16

0.03

Dinner Roll

124

4

149

1.68

0.88

24.32

2

0.12

4.32

3.78

22.53

2.48

0.38

Condiments

15

0

111

0.00

0.00

0.00

24

0.48

2.89

0.00

3.56

0.00

0.00

Margarine

20

0

30

0.00

0.00

0.00

0

0.00

0.00

0.00

0.00

2.50

0.50

Milk

110

7

157

0.00

0.00

299.99

500

1.19

12.82*

8.00

18.03

0.68

0.41

Baby Carrots

25

0

57

2.10

0.65

23.22

10008

1.89

3.45

0.46

5.98

0.09

0.02

Ranch Dressing

50

5

100

0.00

0.00

0.00

0

0.00

1.00

0.00

1.00

5.00

1.00

Capri Vegetables

22

0

18

0.88

0.00

17.65

882

1.06

1.76

0.88

3.53

0.00

0.00

*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.