|
Nutrition
Facts 1 servings per container
Serving size
3 oz
Calories per serving 116 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 6.4g
|
|
Total Carbohydrate. 11.1g
|
9%
|
|||
|
Saturated Fat 1.5g
|
|
Dietary Fiber 1.5g
|
4%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 2.9g
|
|
|||
|
Cholesterol 6.1mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 389.3mg
|
26%
|
Protein 5.9g
|
|
|||
| - Iron 2.3mg 13% - Vitamin C 19.1mg 21% - Vitamin A - RE 0mcg 0% - Fat 6.4g - Calcium 158.5mg 12% - Trans Fatty Acid 0g - Calories 116.5kcal 19% - Carbohydrates 11.1g 9% - Insoluble Fiber 0g - Protein 5.9g 11% - Sodium 389.3mg 26% - Potassium 0mg 0% - 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: Spinach, Balsamic Vinaigrette (WATER, VINEGAR (BALSAMIC, RED WINE), HIGH FRUCTOSE CORN SYRUP, VEGETABLE OIL (SOYBEAN AND/OR CANOLA), OLIVE OIL, CONTAINS LESS THAN 2% OF: SALT, GARLIC, XANTHAN GUM, SPICES, SODIUM ALGINATE, PROPYLENE GLYCOL ALGINATE, CALCIUM DISODIUM EDTA TO PROTECT FLAVOR.), Croutons (ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA AND/OR SUNFLOWER OIL, WHEY, SALT, YEAST, 2% OR LESS OF: HIGH FRUCTOSE CORN SYRUP, PARMESAN CHEESE AND ENZYME MODIFIED CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), DEHYDRATED PARSLEY, CULTURED NONFAT MILK, CALCIUM PROPIONATE (PRESERVATIVE), CALCIUM PEROXIDE, CALCIUM SULFATE, ASCORBIC ACID, AZODICARBONAMIDE, ENZYMES, SODIUM STEAROYL LACTYLATE, NATURAL AND ARTIFICIAL FLAVOR, GARLIC POWDER, ANNATTO (COLOR), EXTRACTIVES OF TURMERIC AND PAPRIKA (COLOR), CITRIC ACID), Shredded Parmesan Cheese (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES AND POWDERED CELLULOSE (ANTI-CAKING AGENT). ) |
| ALLERGENS: Milk, 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.
