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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 274 |
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 15.9g
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Total Carbohydrate. 10.8g
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8%
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Saturated Fat 6.6g
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Dietary Fiber 5.1g
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13%
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Trans Fat 0g
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Total Sugars 0.7g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 716.7mg
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48%
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Protein 23.2g
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| - Iron 5.8mg 32% - Vitamin C 2.1mg 2% - Vitamin A - RE 0.2mcg 0% - Fat 15.9g - Calcium 86.7mg 7% - Trans Fatty Acid 0g - Calories 274kcal 46% - Carbohydrates 10.8g 8% - Insoluble Fiber 0g - Protein 23.2g 41% - Sodium 716.7mg 48% - Potassium 392.8mg 10% - 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: Vegan Bratwurst (Water, Pea Protein*, Cocoa Butter, Expeller Pressed Canola Oil, Rice Protein, Yeast Extract, Inulin, Methylcellulose, Natural Flavors, And Less Than 1% Of Potato Starch, Refined Coconut Oil, Salt, Spices, Vinegar, Lemon Juice Concentrate, Sunflower Lecithin, Fruit And Vegetable Juice Color, Apple Extract, Psyllium Fiber, Onion Powder, Potassium Salt, Citric Acid, Pomegranate Concentrate, Calcium Chloride,vitamins (niacinamide [b3], Pyridoxine Hydrochloride [b6], Thiamine Hydrochloride [b1], Calcium Pantothenate [b5], Cyanocobalamin [b12]), Paprika Extract. Sodium Alginate Casing.), Sliced Mushrooms 10# (MUSHROOM), Red Kidney Beans (Prepared Kidney Beans, Water, Sugar, Salt, Calcium Chloride (firming Agent), Disodium Edta (preservative).), Spanish Onions (ONIONS), Tomato, Garlic, Chili Powder (Chili Pepper, Spices, Salt, Silicon Dioxide (to Make Free Flowing) And Garlic.), Ground Cumin (Cumin), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Kosher Salt (Salt), Oregano Leaves (Oregano) |
| ALLERGENS: Wheat |
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.
