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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 252 |
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 12g
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Total Carbohydrate. 19.1g
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15%
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Saturated Fat 6.4g
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Dietary Fiber 1.1g
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3%
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Trans Fat 0g
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Total Sugars 1.2g
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Cholesterol 47.7mg
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Includes 0g Added Sugars
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0%
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Sodium 359.1mg
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24%
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Protein 18.2g
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| - Iron 1.9mg 10% - Vitamin C 30.1mg 33% - Vitamin A - RE 0.1mcg 0% - Fat 12g - Calcium 254.8mg 20% - Trans Fatty Acid 0g - Calories 251.7kcal 42% - Carbohydrates 19.1g 15% - Insoluble Fiber 0g - Protein 18.2g 32% - Sodium 359.1mg 24% - Potassium 196.8mg 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 Barbacoa (Water, Beef Stew Meat , Spanish Onions (ONIONS), Tomato, CM Garlic 1/8" Dice (Garlic), Cilantro , Kosher Salt (SALT, YELLOW PRUSSIATE OF SODA), Ground Cinnamon, Ground Cumin (ground cumin), Ground Cayenne, Whole Thyme (DRIED THYME LEAF)), Tomatillo Sauce (Crushed Tomatillo, Red Onions (Red Onion), Garlic Peeled , Jalapeno Peppers, Cilantro , Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL), Granulated Sugar (Granulated Sugar), White Ground Pepper (White Pepepr)), FC White Corn Tortilla 6" (CORN), Shred Mont Jack & Cheddar Chs (MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES). CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [COLOR] IF COLORED). POTATO STARCH AND POWDERED CELLULOSE ADDED TO PREVENT CAKING. ), Lime Sour Cream (Sour Cream (Grade A cultured Cream ), Lemon Juice (FILTERED WATER, LEMON JUICE CONCENTRATE, SODIUM BISULFITE (PRESERVATIVE), SODIUM BENZOATE (PRESERVATIVE), AND LEMON OIL.)) |
| ALLERGENS: Milk |
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.
