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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 228 |
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 17.7g
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Total Carbohydrate. 7.9g
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6%
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Saturated Fat 6g
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Dietary Fiber 0.7g
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2%
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Trans Fat 0g
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Total Sugars 3.1g
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Cholesterol 50mg
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Includes 0g Added Sugars
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0%
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Sodium 954.4mg
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64%
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Protein 11g
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| - Iron 1.1mg 6% - Vitamin C 11.4mg 13% - Vitamin A - RE 10415.8mcg 1157% - Fat 17.7g - Calcium 36.6mg 3% - Trans Fatty Acid 0g - Calories 228.4kcal 38% - Carbohydrates 7.9g 6% - Insoluble Fiber 0g - Protein 11g 20% - Sodium 954.4mg 64% - Potassium 5045.7mg 126% - 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), Georgia Peach Marinade (Lite Soy Sauce (Water,soybeans,wheat,salt,lactic Acid,sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), Garlic Peeled , Apple Cider Vinegar (Distilled Vinegar From Grain, Natural Flavor With Caramel Color, Diluted With Water ), Ground Mustard (Mustard), Onion Powder (Onion Powder), Garlic Powder (Garlic), Paprika (Paprika, And Silicon Dioxide), Light Brown Sugar (Brown Sugar, sugar, Molasses ), Ground Cayenne (Red Pepper), White Ground Pepper (White Pepepr), Whole Thyme (Thyme), Ground Cinnamon (Cinnamon)), Georgia Peach Glaze Sauce (Froz. Diced Peach ( Peaches, Ascorbic Acid (to Promote Color Retention), Citric Acid, Malic Acid, And Natural Flavors.), KETCHUP 6/#10 (Tomato Concentrate From Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavoring.), Red Pepper Flakes (Red Pepper)), Kosher Salt (Salt), Black Pepper (Black Pepper), Onion Powder (Onion Powder), Garlic Powder (Garlic) |
| 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.
