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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 185 |
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 5.3g
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Total Carbohydrate. 30.8g
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24%
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Saturated Fat 0.6g
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Dietary Fiber 2.5g
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7%
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Trans Fat 0g
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Total Sugars 4.9g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 232.5mg
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15%
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Protein 5.3g
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| - Iron 1.5mg 8% - Vitamin C 64.7mg 72% - Vitamin A - RE 27.8mcg 3% - Fat 5.3g - Calcium 41.3mg 3% - Trans Fatty Acid 0g - Calories 185.5kcal 31% - Carbohydrates 30.8g 24% - Insoluble Fiber 1.7g - Protein 5.3g 9% - Sodium 232.5mg 15% - Potassium 196.8mg 5% - Soluble Fiber 0.2g | ||||||
| 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: Green Peppers (Green Pepper), Red Onions (Red Onion), Soft White Sub Roll 6" (Patent Flour [enriched wheat flour [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid]. malted barley flour). Water, Sugar, Dough Conditioner [cultured wheat flour), Vital Wheat Gluten, Salt, Vegetable Shortening (soybean oil, hydrogenated soybean oil, mono and diglycerides), Vegetable Shortening (soybean oil, hydrogenated soybean oil, hydrogenated cottonseed oil), Dough Improver (wheat flour, diacetyl tartaric acid esters of mono and diglycerides [DATEM], ascorbic acid, enzymes, potassium iodate, azodicarbonamide, soybean oil, L- cysteine), Dough Conditioner (yeast]. Dough Improver [enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid). enyzmes) Contains Dairy, Egg Wheat and Soy), Extra Virgin Olive Oil (Extra Virgin Olive Oil) |
| ALLERGENS: Dairy, Eggs, Gluten, Soybeans |
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.
