|
Nutrition
Facts 1 servings per container
Serving size
3 oz
Calories per serving 87 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 1.9g
|
|
Total Carbohydrate. 14.5g
|
11%
|
|||
|
Saturated Fat 0g
|
|
Dietary Fiber 1.6g
|
4%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 1.5g
|
|
|||
|
Cholesterol 0mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 65.8mg
|
4%
|
Protein 2.4g
|
|
|||
| - Iron 0.9mg 5% - Vitamin C 0.9mg 1% - Vitamin A - RE 100.4mcg 11% - Fat 1.9g - Calcium 4.9mg 0% - Trans Fatty Acid 0g - Calories 86.5kcal 14% - Carbohydrates 14.5g 11% - Insoluble Fiber 0.1g - Protein 2.4g 4% - Sodium 65.8mg 4% - Potassium 131.1mg 3% - Soluble Fiber 0.1g | ||||||
| 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: Water, White Quinoa (Quinoa), Spanish Onions (ONIONS), Beets (BEETS), Shredded Carrots , Vegan Base Soup (Vegetable Puree (carrots, Onions, Celery), Salt, Sugar, Maltodextrin, Vegetable Oil (corn And/or Canola Oil), Water, 2% Or Less Of Yeast Extract, Potato Starch, Xanthan Gum, Natural Flavors, Carrot Juice Concentrate.), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Garlic, Basil Leaf 5 0Z (Basil) |
| ALLERGENS: |
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.
