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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 214 |
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 9.5g
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Total Carbohydrate. 20.7g
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16%
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Saturated Fat 5.3g
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Dietary Fiber 1.4g
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4%
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Trans Fat 0g
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Total Sugars 3.6g
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Cholesterol 54.8mg
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Includes 0g Added Sugars
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0%
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Sodium 252mg
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17%
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Protein 11.6g
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| - Iron 1mg 6% - Vitamin C 1.4mg 2% - Vitamin A - RE 0mcg 0% - Fat 9.5g - Calcium 77.3mg 6% - Trans Fatty Acid 0g - Calories 214.2kcal 36% - Carbohydrates 20.7g 16% - Insoluble Fiber 0g - Protein 11.6g 21% - Sodium 252mg 17% - Potassium 84.8mg 2% - 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: Cheese Manicotti (Filling: Ricotta Cheese (pasteurized Milk, Whey, Cream, Vinegar, Salt, Xanthan Gum, Locust Bean Gum, Guar Gum), Water, Modified Corn Starch, Romano Cheese (pasteurized Cow’s And Sheep’s Milk, Rennet, Salt, Cheese Cultures, Enzymes) Salt, Dried Whole Eggs, Mozzarella Cheese (pasteurized Whole Milk, Cheese Cultures, Salt, Enzymes), Parsley, Parmesan Cheese (pasteurized Part Skim Milk, Salt, Cheese Cultures, Enzymes), Black Pepper. Pasta: Enriched Durum Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Dried Whole Egg, Turmeric. contains: Wheat, Eggs, Milk), Bolognese Sauce (Pizza Sauce (Pizza Sauce (Vine-ripened Fresh Tomatoes, Fresh Sautéed And Caramelized Onions In A Blend Of Extra Virgin Olive Oil And Sunflower Oil, Carrot Puree, Garlic Puree, Salt, Sugar, Basil, Onions, Black Pepper, Red Pepper, And Naturally Derived Citric Acid.)), Ground Beef (Beef), Tomato, FV CARROT DICED (Carrots), Celery diced, Garlic), 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)) |
| 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.
