Ma Yi Shang Shu - Ants Climbing a Tree

Nutrition
Facts

1 servings per container
Serving size
4 oz

Calories per serving

335

Amount/serving
% Daily Value*
Amount/serving
% Daily Value*
Total Fat 15.2g
 
Total Carbohydrate. 18.7g
14%
    Saturated Fat 3.6g
 
    Dietary Fiber 3.7g
10%
    Trans Fat 0g
 
    Total Sugars 1.3g
 
Cholesterol 28.8mg
 
      Includes 0g Added Sugars
0%
Sodium 763mg
51%
Protein 11.9g
 
- Iron 2.7mg  15% - Vitamin C 0.4mg  0% - Vitamin A - RE 0mcg  0% - Fat 15.2g   - Calcium 52.4mg  4% - Trans Fatty Acid 0g   - Calories 335.4kcal  56% - Carbohydrates 18.7g  14% - Insoluble Fiber 9.4g   - Protein 11.9g  21% - Sodium 763mg  51% - Potassium 13.5mg  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:  Rice Stick Noodle XL Wide (Rice Flour, Water, Modified Tapioca Starch), Ground Pork (Pork), Water, Fermented Black Bean Sauce (Water, Wheat Flour, Soybean, Caramel Color, Glucose, Monosodium Glutamate, 5-Ribonucleotide, Potassium Sorbate), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Lite Soy Sauce (Water,soybeans,wheat,salt,lactic Acid,sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), Green Onions, 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.), Ginger, Granulated Sugar (Granulated Sugar), Dark Soy Sauce (soybeans, wheat, salt and water)
ALLERGENS:  Gluten, Soybeans, Pork

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.