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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 153 |
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 3g
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Total Carbohydrate. 23.4g
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18%
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Saturated Fat 1.3g
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Dietary Fiber 5.6g
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15%
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Trans Fat 0g
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Total Sugars 1.8g
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Cholesterol 24.5mg
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Includes 0g Added Sugars
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0%
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Sodium 160mg
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11%
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Protein 8.1g
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| - Iron 1.5mg 9% - Vitamin C 3.5mg 4% - Vitamin A - RE 107.6mcg 12% - Fat 3g - Calcium 71.4mg 5% - Trans Fatty Acid 0g - Calories 152.7kcal 25% - Carbohydrates 23.4g 18% - Insoluble Fiber 0.1g - Protein 8.1g 14% - Sodium 160mg 11% - Potassium 96.8mg 2% - Soluble Fiber 0.1g | ||||||
| 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: Water, Red Kidney Beans (Prepared Kidney Beans, Water, Sugar, Salt, Calcium Chloride (firming Agent), Disodium Edta (preservative).), Japanese Panko Bread Crumb (Wheat Flour, Sugar, Yeast, Salt), Celery diced, Lentil Beans Dry (Lentils), Spanish Onions (ONIONS), Shredded Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes And Annatto (if Colored). Potato Starch And Powdered Cellulose Added To Prevent Caking.), Shredded Carrots , Liquid Eggs 2/20 lb (Whole Egg, Citric Acid, 0.15% Water Added As Carrier For Citric Acid. Citric Acid Added To Preserve Color. contains: Eggs.), Ketchup (TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING. ), Garlic Peeled , Tomato Paste (Vine Ripened Tomatoes, Citric Acid), Vegan Base Soup (Vegetable Puree (carrots, Onions, Celery), Salt, Sugar, Maltodextrin, Vegetable Oil (corn And/or Canola Oil), Water, 2% Or Less Of Yeast Extract, Potato Starch, Xanthan Gum, Natural Flavors, Carrot Juice Concentrate.), Chili Powder (Chili Pepper, Spices, Salt, Silicon Dioxide (to Make Free Flowing) And Garlic.), Ground Coriander (Coriander), Ground Cumin (Cumin) |
| 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.
