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Nutrition
Facts 1 servings per container
Serving size
6 oz
Calories per serving 299 |
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 15.5g
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Total Carbohydrate. 29.6g
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23%
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Saturated Fat 8.5g
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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 2.3g
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Cholesterol 45.3mg
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Includes 0g Added Sugars
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0%
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Sodium 350.6mg
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23%
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Protein 10.6g
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| - Iron 1.3mg 7% - Vitamin C 1.3mg 1% - Vitamin A - RE 0mcg 0% - Fat 15.5g - Calcium 292.1mg 22% - Trans Fatty Acid 0g - Calories 299.5kcal 50% - Carbohydrates 29.6g 23% - Insoluble Fiber 0g - Protein 10.6g 19% - Sodium 350.6mg 23% - Potassium 0mg 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 .), Shredded Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes And Annatto (if Colored). Potato Starch And Powdered Cellulose Added To Prevent Caking.), Leeks (Leek), Dijon Mustard (Distilled White Vinegar, Mustard Seed, Water, Salt, White Wine, Citric Acid, Tartaric Acid, Fruit Pectin, Sugar, Spices.), Hot Sauce Texas Pete (Vinegar, Aged Peppers (peppers, Salt, Vinegar), Water, Xanthan Gum And Benzoate Of Soda (to Preserve Freshness And Flavor)) |
| 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.
