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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 343 |
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 20.3g
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Total Carbohydrate. 24.5g
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19%
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Saturated Fat 10.8g
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Dietary Fiber 3.6g
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10%
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Trans Fat 0g
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Total Sugars 2.7g
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Cholesterol 67.5mg
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Includes 0g Added Sugars
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0%
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Sodium 622.5mg
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42%
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Protein 19.8g
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| - Iron 1.8mg 10% - Vitamin C 0mg 0% - Vitamin A - RE 0mcg 0% - Fat 20.3g - Calcium 459.3mg 35% - Trans Fatty Acid 0g - Calories 342.8kcal 57% - Carbohydrates 24.5g 19% - Insoluble Fiber 0g - Protein 19.8g 35% - Sodium 622.5mg 42% - 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: Cheddar Cheese Sliced (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto (vegetable Color)), Pullman Wheat Bread (White Bread Dough (enriched wheat flour [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid). malted barley flour), Water, Vegetable Shortening (modified palm oil, mono and diglycerides, polysorbate 60), Granulated Sugar, Salt, Nonfat Dry Milk (pasteurized nonfat milk), Dough Improver (defatted soy flour, calcium sulfate, diacetyl tartaric acid esters of mono and diglycerides [DATEM], sodium stearoyl lactylate, soybean oil, enzymes [cellulase and amylase], ascorbic acid, silicon dioxide, potassium sorbate, azodicarbonamide, L-cysteine, mono and diglycerides, and wheat starch), Liquid Concentrated Sponge Extract (water, alcohol), Dough onditioner (water and monoglycerides with propionic acid and phosphoric acid), Yeast Food (calcium sulfate, ammonium chloride, ascorbic acid, azodicarbonamide [ADA]), Calcium Propionate, White Distilled Vinegar (select sun-ripened grain, diluted with water to a uniform pickling and table strength of 5% acidity) Allergens: milk, soy, wheat) |
| 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.
