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Nutrition
Facts 1 servings per container
Serving size
6 oz
Calories per serving 357 |
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 19.5g
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Total Carbohydrate. 34g
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26%
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Saturated Fat 9.2g
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Dietary Fiber 3g
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8%
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Trans Fat 0g
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Total Sugars 4.5g
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Cholesterol 44.2mg
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Includes 0g Added Sugars
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0%
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Sodium 499.5mg
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33%
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Protein 13g
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| - Iron 1.7mg 9% - Vitamin C 4.2mg 5% - Vitamin A - RE 7.3mcg 1% - Fat 19.5g - Calcium 332.3mg 26% - Trans Fatty Acid 0g - Calories 357.1kcal 60% - Carbohydrates 34g 26% - Insoluble Fiber 0g - Protein 13g 23% - Sodium 499.5mg 33% - Potassium 148.6mg 4% - 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: Bow Ties (Water, Farfalle Bowie Pasta (Semolina (wheat), Durum Wheat Flour, Vitamin B3 (niacin), Iron (ferrous Sulfate), Vitamin B1 (thiamine Mononitrate), Vitamin B2 (riboflavin), Folic Acid. Contains Wheat May contain Eggs), Canola Oil (Canola Oil)), Alfredo Sauce Frozen (Water, half and half(milk cream), Butter,(cream,salt) Parmesan Cheese (pasteurized cow's mil, cheese culture, salt and enzymes), Rice Starch, Sea Salt, Garlic, Parmesan Cheese Flavor 9parmesan cheese [pasturized milk, cultures, salt and enzymes], maltodextrin, whey, salt) Spices, Yeast Extract, (yeast extract, salt) Onion Powder, Maltodextrin, Carrot Powder (carrot, rice hull), NISIN .), Sliced Mushrooms 10# (MUSHROOM), Green Peas (peas), FC PESTO SOUTHWEST CHIPOTLE (Canola Oil, Water, Onions, Dried Tomatoes, Jalapeno Peppers, Cilantro, Salt, Chipotle Chile Peppers, Sugar, Dehydrated Garlic, Spices,gum Acacia And Xanthan Gum.), Shredded Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), And Powdered Cellulose Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor)), Fresh Basil (Fresh Basil), Parsley (Parsley), Garlic, White Ground Pepper (White Pepepr) |
| ALLERGENS: Milk, Eggs, 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.
