|
Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 131 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 8g
|
|
Total Carbohydrate. 11.6g
|
9%
|
|||
|
Saturated Fat 4.6g
|
|
Dietary Fiber 0.7g
|
2%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 1.1g
|
|
|||
|
Cholesterol 22.5mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 145.3mg
|
10%
|
Protein 5.3g
|
|
|||
| - Iron 0.5mg 3% - Vitamin C 0.2mg 0% - Vitamin A - RE 141.1mcg 16% - Fat 8g - Calcium 127.6mg 10% - Trans Fatty Acid 0g - Calories 131.2kcal 22% - Carbohydrates 11.6g 9% - Insoluble Fiber 0.2g - Protein 5.3g 10% - Sodium 145.3mg 10% - Potassium 325.8mg 8% - 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: COOKED RIGATONI (Water, Rigatoni 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), Cremini Mushroom (CRIMINI MUSHROOMS), Grated Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes) Powdered Cellulose (anti-caking Agent), Natamycin), Garlic, Gruyere Shredded (Gruyere Cheese (cultured Pasteurized Milk, Salt, Enzymes), Powdered Cellulose (to Prevent Caking)), Butter Unsalted (Pasteurized Cream, Natural Flavoring. contains: Milk) |
| 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.
