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Nutrition
Facts 1 servings per container
Serving size
3 OZ
Calories per serving 428 |
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 9.1g
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Total Carbohydrate. 55.2g
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42%
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Saturated Fat 3.6g
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Dietary Fiber 9.3g
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24%
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Trans Fat 0g
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Total Sugars 12.7g
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Cholesterol 34.9mg
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Includes 0g Added Sugars
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0%
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Sodium 1602.6mg
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107%
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Protein 27.2g
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| - Iron 8.4mg 47% - Vitamin C 27.3mg 30% - Vitamin A - RE 2348mcg 261% - Fat 9.1g - Calcium 372.1mg 29% - Trans Fatty Acid 0g - Calories 427.9kcal 71% - Carbohydrates 55.2g 42% - Insoluble Fiber 0g - Protein 27.2g 49% - Sodium 1602.6mg 107% - Potassium 1318.2mg 33% - 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), Chunky Salsa Sauce (Crushed Tomatoes (water, Crushed Tomato Concentrate), Jalapeno Peppers, Diced Tomatoes In Tomato Juice, Onions, Distilled Vinegar, Salt, Dehydrated Onions, Natural Flavoring, Garlic Extract.), Spanish Onions (Onions), Cilantro (Cilantro), Tortillas 6" (Enriched Unbleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin And Folic Acid), Water, Vegetable Shortening (contains One Or More Of The Following: Palm Oil And Or Olive Oil), Contains 2% Or Less Of The Following: Salt, Aluminum Free Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Wheat Protein, Preservatives (calcium Propianate, Sorbic Acid), Dough Conditioner (fumaric Acid, Xanthan Gum, Mono And Diglycerides, Sodium Metabislphite) Allergens: Wheat), Chili De Arbol (Chili de Arbol), Limes, Tomato (Tomato), Spanish Onions (Onions), Anaheim Peppers (Anaheim Peppers), Ground Cumin (Cumin), Garlic, Cinnamon Stick (Cinnamon), Oregano Leaves (Oregano), Kosher Salt (Salt), Whole Thyme (Thyme), Whole Cloves (Cloves), Black Pepper (Black Pepper), Black Pepper (Black Pepper), Bay Leaf (Bay leaf) |
| ALLERGENS: Gluten |
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.
