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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 273 |
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 19.8g
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Total Carbohydrate. 11.6g
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9%
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Saturated Fat 6.8g
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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 9.9g
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Cholesterol 56.8mg
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Includes 0g Added Sugars
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0%
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Sodium 254.3mg
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17%
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Protein 11.5g
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| - Iron 1.2mg 7% - Vitamin C 0.1mg 0% - Vitamin A - RE 0.7mcg 0% - Fat 19.8g - Calcium 45.7mg 4% - Trans Fatty Acid 0g - Calories 272.7kcal 45% - Carbohydrates 11.6g 9% - Insoluble Fiber 0g - Protein 11.5g 20% - Sodium 254.3mg 17% - Potassium 114.6mg 3% - 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), Kansas City Bbq Sauce (KETCHUP 6/#10 (Tomato Concentrate From Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavoring.), Molasses (Sugarcane Molasses; Rtu 100% Pure Light Unsulphured Molasses), Apple Cider Vinegar (Distilled Vinegar From Grain, Natural Flavor With Caramel Color, Diluted With Water ), Light Brown Sugar (Brown Sugar, sugar, Molasses ), Yellow Mustard (Water, Vinegar, Mustard Seed, Salt, Turmeric, Spices.), Lite Soy Sauce (Water,soybeans,wheat,salt,lactic Acid,sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), Onion Powder (Onion Powder), Garlic Powder (Garlic), Ground Cayenne (Red Pepper), Lemon Juice (Filtered Water, Lemon Juice Concentrate, Less Than 2% Of: Sodium Benzoate (preservative), Sodium Metabisulfite (preservative), Lemon Oil), Ground Cloves (Cloves)), Light Brown Sugar (Brown Sugar, sugar, Molasses ), Smoked Paprika (Paprika & Silicon Dioxide), Kosher Salt (Salt), Black Pepper (Black Pepper), Ground Mustard (Mustard), Garlic Powder (Garlic), Fennel Seed (Fennel Seed), Ground Coriander (Coriander), Whole Thyme (Thyme) |
| 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.
