|
Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 136 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 2.9g
|
|
Total Carbohydrate. 24.9g
|
19%
|
|||
|
Saturated Fat 1.2g
|
|
Dietary Fiber 1g
|
3%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 1g
|
|
|||
|
Cholesterol 5.1mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 198.9mg
|
13%
|
Protein 4g
|
|
|||
| - Iron 1.4mg 8% - Vitamin C 0mg 0% - Vitamin A - RE 117.8mcg 13% - Fat 2.9g - Calcium 4.8mg 0% - Trans Fatty Acid 0g - Calories 136.3kcal 23% - Carbohydrates 24.9g 19% - Insoluble Fiber 0g - Protein 4g 7% - Sodium 198.9mg 13% - Potassium 4.1mg 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: English Muffins (UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY BLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, FARNIA, YEAST, SUGAR, SALT, SOYBEAN OIL, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID) GRAIN VINEGAR, MONOGLYCERIDES, NONFAT MILK, SOY FLOUR, WHEY.), Butter Unsalted (PASTEURIZED CREAM (MILK), NATURAL FLAVORINGS) |
| ALLERGENS: Milk, 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.
