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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 212 |
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 10.5g
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Total Carbohydrate. 21.9g
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17%
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Saturated Fat 3.6g
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Dietary Fiber 0.2g
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0%
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Trans Fat 0g
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Total Sugars 16.9g
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Cholesterol 30.3mg
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Includes 0g Added Sugars
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0%
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Sodium 591mg
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39%
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Protein 6.9g
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| - Iron 1mg 6% - Vitamin C 4.6mg 5% - Vitamin A - RE 4834.3mcg 537% - Fat 10.5g - Calcium 28.6mg 2% - Trans Fatty Acid 0g - Calories 211.5kcal 35% - Carbohydrates 21.9g 17% - Insoluble Fiber 0.1g - Protein 6.9g 12% - Sodium 591mg 39% - Potassium 2408.5mg 60% - 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: Port Butt Shoulder ( Pork), KETCHUP 6/#10 (Tomato Concentrate From Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavoring.), Lite Soy Sauce (Water,soybeans,wheat,salt,lactic Acid,sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), Apple Cider Vinegar (Distilled Vinegar From Grain, Natural Flavor With Caramel Color, Diluted With Water ), Light Brown Sugar (Brown Sugar, sugar, Molasses ), Cornstarch (Corn Starch), Green Peppers (Green Pepper), Honey (Honey.), Light Brown Sugar (Brown Sugar, sugar, Molasses ), Pineapple Chunks (Pineapple, Pineapple Juice, And Clarified Pineapple Juice From Concentrate (water, Clarified Pineapple Juice Concentrate).), Spanish Onions (Onions), Pineapple Juice 12/46 oz Can (PINEAPPLE JUICE FROM CONCENTRATE (WATER, PINEAPPLE JUICE CONCENTRATE) AND ASCORBIC ACID (VITAMIN C)), Ginger, Lite Soy Sauce (Water,soybeans,wheat,salt,lactic Acid,sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), Garlic, Lime Juice, Water, Paprika (Paprika, And Silicon Dioxide), Ground Cumin (Cumin), Black Pepper (Black Pepper), Kosher Salt (Salt) |
| 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.
