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Nutrition
Facts 1 servings per container
Serving size
3 OZ
Calories per serving 136 |
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 6.2g
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Total Carbohydrate. 10.9g
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8%
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Saturated Fat 2.1g
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Dietary Fiber 2.2g
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6%
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Trans Fat 0g
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Total Sugars 0.9g
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Cholesterol 19.2mg
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Includes 0g Added Sugars
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0%
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Sodium 532.3mg
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35%
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Protein 8.9g
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| - Iron 0.8mg 5% - Vitamin C 6.3mg 7% - Vitamin A - RE 22.3mcg 2% - Fat 6.2g - Calcium 15.2mg 1% - Trans Fatty Acid 0g - Calories 135.7kcal 23% - Carbohydrates 10.9g 8% - Insoluble Fiber 0g - Protein 8.9g 16% - Sodium 532.3mg 35% - Potassium 81.8mg 2% - 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: Pinto Beans (Pinto Beans, Water, Salt, Calcium Chloride, Calcium Disodium Edta), Bacon Bits (Bacon (cured With: Water, Salt, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite. May Also Contain Sugar, Brown Sugar, Smoke Flavoring).), Fresh Layout Bacon 18-22ct (Cured With Water, Salt, Sugar, Dextrose, Sodium Erythorbate, Sodium Nitrite. Cured With Water, Salt, Sugar, Dextrose, Sodium Erythorbate, Sodium Nitrite. ), Spanish Onions (ONIONS), Cilantro , Tomato, Jalapeno Peppers, Garlic, Bay Leaf (Bay leaf), Chipotle Peppers (Water, Tomato Paste, Dried Chipotle Peppers, Distilled Vinegar, Corn Oil, Contains 2% Or Less Of Iodized Salt (contains Potassium Iodate), Corn Starch, Onion Powder, Garlic Powder, Spices.), Kosher Salt (Salt), Ground Cumin (Cumin), Oregano Leaves (Oregano), Chicken Soup Base (Chicken Meat And Natural Chicken Juices, Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Salt, Corn Starch, 2% Or Less Of Vegetable Oil (corn And/or Canola Oil), Disodium Inosinate, Dried Chicken Broth, Turmeric And Annatto (color), Potato Starch, Disodium Guanylate, Chicken Fat, Paprika (color), Dried Chicken, Sugar, Spices, Papain, Citric Acid.) |
| ALLERGENS: |
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.
