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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 181 |
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 12.1g
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Total Carbohydrate. 5.9g
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5%
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Saturated Fat 4.6g
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Dietary Fiber 0.5g
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1%
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Trans Fat 0.7g
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Total Sugars 1.8g
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Cholesterol 56.4mg
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Includes 0g Added Sugars
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0%
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Sodium 96mg
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6%
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Protein 11.3g
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| - Iron 1.4mg 8% - Vitamin C 1.7mg 2% - Vitamin A - RE 0mcg 0% - Fat 12.1g - Calcium 58.4mg 4% - Trans Fatty Acid 0.7g - Calories 180.7kcal 30% - Carbohydrates 5.9g 5% - Insoluble Fiber 0g - Protein 11.3g 20% - Sodium 96mg 6% - Potassium 40mg 1% - 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: Ground Beef (Ground Beef), Water, Spanish Onions (ONIONS), Roasted Garlic Basil Marinara Sauce (TOMATOES, WATER, ONIONS, GARLIC, BASIL,TOMATO PASTE, SEA SALT, CANOLA OIL, EXTRA VIRGIN OLIVEOIL, SPICES, GRANULATED SUGAR.), Liquid Eggs 2/20 lb (WHOLE EGGS, CITRIC ACID, 0.15% WATER ADDED AS CARRIER FOR CITRIC ACID. CITRIC ACID TO PRESERVE COLOR.), Flour (UNBLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.), Worcestershire Sauce (VINEGAr, MOLASSES, HIGH FRUCTOSE CORN SYRUP, ANCHOVIES, WATER, ONIONS, SALT, GARLIC, TAMARIND CONCENTRATE, CLOVES, NATURAL FLAVORINGS, CHILI PEPPER EXTRACT.), Beef Base Soup (ROASTED BEEF AND BEEF BROTH, SUGAR, YEAST EXTRACT, CORN OIL, HYDROLYZED CORN PROTEIN, CARAMEL COLOR CLASS 1, POTASSIUM CHLORIDE, ONION POWDER, TOMATO POWDER, GARLIC POWDER, MALTODEXTRIN, DISODIUM INOSINATE, DISODIUM GUANYLATE, DRIED BEEF STOCK, CORN SYRUP SOLIDS, SALT, THIAMINE HYDROCHLORIDE, SPICE EXTRACTIVES.) |
| ALLERGENS: Eggs, Fish, 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.
