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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 505 |
Amount/serving
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% Daily Value*
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Amount/serving
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% Daily Value*
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Total Fat 24.8g
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Total Carbohydrate. 48.5g
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37%
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Saturated Fat 8.1g
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Dietary Fiber 2.4g
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6%
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Trans Fat 0g
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Total Sugars 3g
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Cholesterol 70.2mg
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Includes 0g Added Sugars
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0%
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Sodium 1180.5mg
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79%
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Protein 26.8g
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| - Iron 3.7mg 21% - Vitamin C 7.7mg 9% - Vitamin A - RE 0mcg 0% - Fat 24.8g - Calcium 92.1mg 7% - Trans Fatty Acid 0g - Calories 505.4kcal 84% - Carbohydrates 48.5g 37% - Insoluble Fiber 0g - Protein 26.8g 48% - Sodium 1180.5mg 79% - Potassium 360.3mg 9% - Soluble Fiber 0g | ||||||
| The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||||||
| INGREDIENTS: Sweet Italian Link Sausage (Pork, Spices, Salt, Water, Corn Syrup Solids, Paprika, Sugar, Lemon Juice Powder (corn Syrup Solids, Lemon Juice Solids, Lemon Oil), Bha, Bht, Citric Acid.), Soft White Sub Roll 6" (Patent Flour [enriched wheat flour [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid]. malted barley flour). Water, Sugar, Dough Conditioner [cultured wheat flour), Vital Wheat Gluten, Salt, Vegetable Shortening (soybean oil, hydrogenated soybean oil, mono and diglycerides), Vegetable Shortening (soybean oil, hydrogenated soybean oil, hydrogenated cottonseed oil), Dough Improver (wheat flour, diacetyl tartaric acid esters of mono and diglycerides [DATEM], ascorbic acid, enzymes, potassium iodate, azodicarbonamide, soybean oil, L- cysteine), Dough Conditioner (yeast]. Dough Improver [enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid). enyzmes) Contains Dairy, Egg Wheat and Soy), Grilled Onions and Peppers (Green Peppers (Green Pepper), Spanish Onions (ONIONS), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil)) |
| ALLERGENS: Milk, Eggs, Wheat, Soybeans |
The nutrient composition of food may vary due to: genetic, environmental and processing variables; changes in the manufacturer's product formulation; and cooking and preparation techniques. The information UMD Dining provides should be considered as approximations of the nutritional analysis menu items.
