Assorted Mini Rolls

Nutrition
Facts

1 servings per container
Serving size
1 each

Calories per serving

54

Amount/serving
% Daily Value*
Amount/serving
% Daily Value*
Total Fat 0.3g
 
Total Carbohydrate. 10.9g
8%
    Saturated Fat 0g
 
    Dietary Fiber 0.7g
2%
    Trans Fat 0g
 
    Total Sugars 0.5g
 
Cholesterol 0mg
 
      Includes 0g Added Sugars
0%
Sodium 111.5mg
7%
Protein 2g
 
- Iron 2mg  11% - Vitamin C 0mg  0% - Vitamin A - RE 0mcg  0% - Fat 0.3g   - Calcium 0mg  0% - Trans Fatty Acid 0g   - Calories 53.6kcal  9% - Carbohydrates 10.9g  8% - Insoluble Fiber 0g   - Protein 2g  4% - Sodium 111.5mg  7% - 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:  ROLL BANQ SOURDOUGH H&S (UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SALT, YEAST, NATURAL FLAVOUR.), ROLL BANQ PLAIN H&S (UNBLEACHED, UNBROMATED WHEAT FLOUR (MALTED BARLEY FLOUR, NIACIN, IRON (REDUCED), THIAMINE MONONITRATE, RIBOFLAVIN AND FOLIC ACID), FILTERED WATER, LEVAIN, CONTAINS 2% OR LESS OF: SALT, YEAST, DEACTIVATED YEAST, MALT.), ROLL BANQ MULTI GRAIN H&S (UNBLEACHED, UNBROMATED WHEAT FLOUR (MALTED BARLEY FLOUR, NIACIN, IRON (REDUCED), THIAMINE MONONITRATE, RIBOFLAVIN AND FOLIC ACID), FILTERED WATER, GOLDEN SOAKED GRAINS (WATER, MOLASSES, SUGAR, OATS, SUNFLOWER SEEDS, MILLET, FLAX SEED, CRACKED WHEAT: CONTAINS 2% OR LESS OF: LACTIC ACID, SEA SALT, CULTURED WHEAT STARCH), LEVAIN, CONTAINS 2% OR LESS OF: SALT, YEAST, DEACTIVATED YEAST, MALT.), ROLL BANQ FRENCH H&S (ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER. CONTAINS LESS THAN 2% OF: YEAST, SALT, DOUGH CONDITIONER (DATEM, ASCORBIC ACID, L-CYSTEINE, AZODICARBONAMIDE, ENZYME), WHEAT GLUTEN, DEXTROSE, SOYBEAN OIL.)
ALLERGENS:  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.