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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 150 |
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 9.9g
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Total Carbohydrate. 13g
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10%
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Saturated Fat 2.6g
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Dietary Fiber 6.7g
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18%
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Trans Fat 0g
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Total Sugars 1.5g
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Cholesterol 25.9mg
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Includes 0g Added Sugars
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0%
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Sodium 122.7mg
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8%
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Protein 16.2g
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| - Iron 20.4mg 113% - Vitamin C 19.3mg 21% - Vitamin A - RE 74.1mcg 8% - Fat 9.9g - Calcium 450.4mg 35% - Trans Fatty Acid 0g - Calories 150.1kcal 25% - Carbohydrates 13g 10% - Insoluble Fiber 0g - Protein 16.2g 29% - Sodium 122.7mg 8% - Potassium 189.7mg 5% - 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: Beef Outside Round Flat (Angus Beef), Water, Tomato, Spanish Onions (ONIONS), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Green Peppers (Green Pepper), Red Pepper, Ground Coriander (Coriander), Ground Cayenne (Red Pepper), Garlic, 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.), Beef Base Soup (Roasted Beef And Concentrated Beef Stock, Maltodextrin, Autolyzed Yeast Extract, Hydrolyzed Corn Protein, Corn Starch, Carrot Purée, Natural Flavors, Disodium Inosinate And Disodium Guanylate, 2% Or Less Of Salt, Caramel Color, Vegetable Oil (corn And/or Canola Oil), Paprika (color), Potato Starch, Dextrose, Lactic Acid.), Kosher Salt (Salt), Ground Thyme, Tomato Paste (Vine Ripened Tomatoes, Citric Acid), Black Pepper (Black Pepper) |
| 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.
