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Nutrition
Facts 1 servings per container
Serving size
3 oz
Calories per serving 146 |
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 6.4g
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Total Carbohydrate. 18.1g
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14%
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Saturated Fat 2.8g
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Dietary Fiber 2.9g
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8%
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Trans Fat 0g
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Total Sugars 1.5g
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Cholesterol 12.7mg
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Includes 0g Added Sugars
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0%
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Sodium 383.8mg
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26%
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Protein 5.9g
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| - Iron 2mg 11% - Vitamin C 2.7mg 3% - Vitamin A - RE 6858.4mcg 762% - Fat 6.4g - Calcium 22.4mg 2% - Trans Fatty Acid 0g - Calories 146.1kcal 24% - Carbohydrates 18.1g 14% - Insoluble Fiber 0g - Protein 5.9g 10% - Sodium 383.8mg 26% - Potassium 3284.7mg 82% - 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: Water, Red Lentils (Lentil), Roma Tomatoes, Butter (Pasteurized Cream, Salt . contains: Milk), Ethiopian BerBere Spice (Chicken Drumstick (Chicken Drumstick), Paprika (Paprika, And Silicon Dioxide), Garlic Powder (Garlic), Ground Ginger (Ginger, And Sulfur Dioxide), Basil Leaf 5 0Z (Basil), Ground Cardamom (Cardamom.), Black Pepper (Black Pepper), Ground Cumin (Cumin), Chili Powder (Chili Pepper, Spices, Salt, Silicon Dioxide (to Make Free Flowing) And Garlic.), Fenugreek Seed (Fenugreek Seeds), Ground Nutmeg (Nutmeg), Ground Cinnamon (Cinnamon), Ground Cayenne (Red Pepper), Ground Coriander (Coriander), Onion Powder (Onion Powder), Ground Cloves (Cloves), All Spice Ground (Allspice)), Tomato Paste (Vine Ripened Tomatoes, Citric Acid), 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.), Chopped Garlic (Garlic), Kosher Salt (Salt) |
| ALLERGENS: Dairy, Pea Protein |
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.
