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Nutrition
Facts 1 servings per container
Serving size
3 oz
Calories per serving 129 |
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 6.7g
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Total Carbohydrate. 14.7g
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11%
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Saturated Fat 2.2g
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Dietary Fiber 1.1g
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3%
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Trans Fat 0g
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Total Sugars 1.9g
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Cholesterol 9.8mg
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Includes 0g Added Sugars
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0%
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Sodium 148.8mg
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10%
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Protein 3.3g
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| - Iron 0.7mg 4% - Vitamin C 6.1mg 7% - Vitamin A - RE 0mcg 0% - Fat 6.7g - Calcium 88.6mg 7% - Trans Fatty Acid 0g - Calories 128.9kcal 21% - Carbohydrates 14.7g 11% - Insoluble Fiber 0g - Protein 3.3g 6% - Sodium 148.8mg 10% - Potassium 4.1mg 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: Penne Pasta Cooked (Water, Penne 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 .), Diced Butternut Squash, 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.), Tomato, 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)), Garlic Peeled , Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil) |
| 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.
