FWCS Nutrition Services - School Menus

FWCS ELEMENTARY LUNCH

Tuesday, May 22, 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

260

25

390

3.00

1.80

40.00

100

0.00

*N/A*

15.00

16.00

15.00

2.50

Corn

87

0

4

1.75

0.31

0.00

87

2.10

1.75

2.62

18.35

0.87

0.00

Red Apple Wedges

36

0

0

1.66

0.11

4.32

33

3.51

*N/A*

0.12

9.40

0.22

0.04

Whole Wheat Roll

150

4

202

1.93

1.05

28.90

4

0.12

3.44*

3.85

21.66

5.56

0.92

Condiments

11

0

108

0.00

0.00

0.00

47

0.48

1.42*

0.00

2.76

0.00

0.00

Margarine

20

0

45

0.00

0.00

0.00

0

0.00

*N/A*

0.00

0.00

2.50

0.00

Milk

110

6

153

0.00

0.02

301.34

494

0.86

13.27*

8.06

18.35

0.64

0.42

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

Chili Cheese Wrap*

300

10

590

4.00

2.70

200.00

100

0.00

1.00

17.00

35.00

11.00

3.00

*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.