Chimichanga
Fast foods, chimichanga, with beef, cheese, and red chili peppers
202 kcal
Energy
9.8 g
Fat
4.6 g
Saturates
1.2 g
Salt
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 202 (845 kJ) | |
| from Carbohydrate | 85 (356 kJ) | |
| from Fat | 88 (367 kJ) | |
| from Protein | 33 (136 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 21.3 g | |
| Dietary Fiber | ~ | |
| Starch | ~ | |
| Sugars | ~ | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 9.8 g | |
| Saturated Fat | 4.6 g | |
| Butyric Acid | ~ | |
| Caproic Acid | ~ | |
| Caprylic Acid | ~ | |
| Capric Acid | ~ | |
| Lauric Acid | ~ | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 349.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 2,402.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 1,897.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 3.9 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | ~ | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 3,923.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | ~ | |
| Erucic Acid | ~ | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.3 g | |
| Linoleic Acid | 303.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | ~ | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | ~ | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | ~ | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | ~ | |
| Clupanodonic Acid | ~ | |
| Docosahexaenoic Acid | ~ | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | ~ | |
| Omega-6 Fatty Acids | 303.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 28.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 8.2 g | |
| Essential Aminos | ||
| Histidine | 228.0 mg | |
| Isoleucine | 332.0 mg | |
| Leucine | 605.0 mg | |
| Lysine | 500.0 mg | |
| Methionine | 166.0 mg | |
| Phenylalanine | 342.0 mg | |
| Threonine | 288.0 mg | |
| Tryptophan | 97.0 mg | |
| Valine | 374.0 mg | |
| Non-essential Aminos | ||
| Alanine | 392.0 mg | |
| Arginine | 438.0 mg | |
| Aspartic Acid | 619.0 mg | |
| Cystine | 100.0 mg | |
| Glutamic Acid | 1,840.0 mg | |
| Glycine | 422.0 mg | |
| Proline | 593.0 mg | |
| Serine | 350.0 mg | |
| Tyrosine | 254.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | ~ |
| Water | 59.2 g |
| Ash | 1.7 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | ~ | |
| Vitamin A | 390 IU | |
| Vitamin B1 (thiamine) | 0.1 mg | |
| Vitamin B2 (riboflavin) | 0.5 mg | |
| Vitamin B3 (niacin) | 1.9 mg | |
| Vitamin B5 (pantothenic acid) | 0.8 mg | |
| Vitamin B6 (pyridoxine) | 0.1 mg | |
| Vitamin B9 (folate) | 50 mcg | |
| Vitamin B12 (cobalamin) | 1 mcg | |
| Vitamin C | 1.0 mg | |
| Vitamin D | ~ | |
| Vitamin E | ~ | |
| Vitamin K | ~ | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 121.0 mg | |
| Copper | 0.3 mg | |
| Fluoride | ~ | |
| Iron | 1.8 mg | |
| Magnesium | 23.0 mg | |
| Manganese | 0.2 mg | |
| Phosphorus | 81.0 mg | |
| Potassium | 183.0 mg | |
| Sodium | 497.0 mg | |
| Zinc | 2.6 mg | |
About Chimichanga
Chimichanga, also known as chivichanga or chimmy chonga, is a deep-fried burrito that is popular in Southwestern U.S. cuisine, Tex-Mex cuisine, and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa, guacamole, sour cream and/or cheese. Read More
Chimichanga, also known as chivichanga or chimmy chonga, is a deep-fried burrito that is popular in Southwestern U.S. cuisine, Tex-Mex cuisine, and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa, guacamole, sour cream and/or cheese. Many restaurants offer non-fried chimichangas, which are similar to normal burrito, with cheese sauce, guacamole, and tomato.