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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 180 |
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 9.4g
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Total Carbohydrate. 19.1g
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15%
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Saturated Fat 2.6g
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Dietary Fiber 1.4g
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4%
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Trans Fat 0g
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Total Sugars 5.2g
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Cholesterol 13.9mg
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Includes 0g Added Sugars
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0%
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Sodium 619.5mg
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41%
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Protein 8.1g
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| - Iron 1.7mg 10% - Vitamin C 8.4mg 9% - Vitamin A - RE 5.6mcg 1% - Fat 9.4g - Calcium 148.5mg 11% - Trans Fatty Acid 0g - Calories 180.4kcal 30% - Carbohydrates 19.1g 15% - Insoluble Fiber 0.3g - Protein 8.1g 14% - Sodium 619.5mg 41% - Potassium 117.4mg 3% - Soluble Fiber 0.1g | ||||||
| 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: Water, Zucchini, Yellow Squash, FC White Corn Tortilla 6" (Whole Grain Corn, Water, Contains 2% Or Less Of The Following: Preservatives (propionic Acid, Sodium Hydroxide, Benzoic Acid), Lime.), Whole Kernel Corn (Corn), Vegan Base Soup (Vegetable Puree (carrots, Onions, Celery), Salt, Sugar, Maltodextrin, Vegetable Oil (corn And/or Canola Oil), Water, 2% Or Less Of Yeast Extract, Potato Starch, Xanthan Gum, Natural Flavors, Carrot Juice Concentrate.), Shredded Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes And Annatto (if Colored). Potato Starch And Powdered Cellulose Added To Prevent Caking.), Tomato Puree (Tomato Puree (water, Tomato Paste), Citric Acid), Green Peppers (Green Pepper), Peeled Onions (Onion), Black Beans (Prepared Black Beans, Water, Salt, Calcium Chloride, Ferrous Gluconate ), Ground Cumin (Cumin), Chili Powder (Chili Pepper, Spices, Salt, Silicon Dioxide (to Make Free Flowing) And Garlic.), Garlic, Granulated Sugar (Granulated Sugar), Kosher Salt (Salt), Black Pepper (Black Pepper) |
| ALLERGENS: Dairy |
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.
