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Nutrition
Facts 1 servings per container
Serving size
1 ea
Calories per serving 266 |
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 11.8g
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Total Carbohydrate. 27.6g
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21%
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Saturated Fat 5.8g
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Dietary Fiber 3.5g
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9%
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Trans Fat 0.1g
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Total Sugars 2.1g
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Cholesterol 25.3mg
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Includes 0g Added Sugars
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0%
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Sodium 303mg
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20%
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Protein 16.6g
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| - Iron 1mg 5% - Vitamin C 23.1mg 26% - Vitamin A - RE 0mcg 0% - Fat 11.8g - Calcium 277.7mg 21% - Trans Fatty Acid 0.1g - Calories 265.9kcal 44% - Carbohydrates 27.6g 21% - Insoluble Fiber 0g - Protein 16.6g 30% - Sodium 303mg 20% - 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: Grilled Mushrooms (Sliced Mushrooms 10# (MUSHROOM), Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL)), Multi Grain Deli Bread (Multi Grain Dough (bleached wheat flour, malted barley fl.our, potassium bromate), Water, Bread Mix (water, high fructose corn syrup, oats,sunflower seed,, millet, flax seed, sea salt, cracked wheat, lactic acid, cultured wheat starch), Flour (whole wheat flour), Bread Base (vegetable shortening (partially hydrogenated soybean oil, partially hydrogenated cottonseed oil, and/or partially hydrogenated canola oil], salt, dextrose, sugar,diacetyl tartaric acid esters of mono and diglycerides [DATEM], soy flour, mono and diglycerides, potassium bromate, ascorbic acid, L-cysteine, enzyme, azodicarbonamide), Bakers Yeast,Calcium Propionate), Red Pepper 25# CS, Sliced Swiss Cheese (CULTURED PASTEURIZED PART-SKIM MILK, SALT, ENZYMES), Guacamole (HASS AVOCADO, TOMATILLO, ONION, DEHYDRATED RED BELL PEPPER, JALAPENO PUREE (WHITE VINEGAR, JALAPENO PEPPERS, SALT), GRANLATED GARLIC, SALT, JALAPENO PEPPER, DEHYDRATED ONION, CILANTRO, GARLIC, CITRIC ACID (TO PROMOTE COLOR RETENTION), SPICE, SUGAR. ) |
| ALLERGENS: Milk, Eggs, Wheat, Soybeans |
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.
