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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 142 |
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 2.1g
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Total Carbohydrate. 26.9g
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21%
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Saturated Fat 0.1g
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Dietary Fiber 1.3g
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3%
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Trans Fat 0g
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Total Sugars 1.4g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 1.5mg
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0%
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Protein 4.5g
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| - Iron 1.2mg 6% - Vitamin C 0mg 0% - Vitamin A - RE 3.8mcg 0% - Fat 2.1g - Calcium 1.5mg 0% - Trans Fatty Acid 0g - Calories 142.2kcal 24% - Carbohydrates 26.9g 21% - Insoluble Fiber 0g - Protein 4.5g 8% - Sodium 1.5mg 0% - Potassium 50.6mg 1% - 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: Linguini Pasta Cooked (Water, Linguine 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)), Farfalle Pasta (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)), 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)), Cavatappi Cooked (Water, Cavatappi Cellentani 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)), Shells Pasta Cooked (Water, Canola Oil (Canola Oil)) |
| ALLERGENS: 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.
