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Nutrition
Facts 1 servings per container
Serving size
2 oz
Calories per serving 110 |
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 4.2g
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Total Carbohydrate. 4.4g
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3%
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Saturated Fat 2.3g
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Dietary Fiber 0.1g
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0%
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Trans Fat 0g
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Total Sugars 0.1g
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Cholesterol 64.9mg
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Includes 0g Added Sugars
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0%
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Sodium 110.4mg
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7%
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Protein 14.3g
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| - Iron 0.3mg 2% - Vitamin C 0.6mg 1% - Vitamin A - RE 40mcg 4% - Fat 4.2g - Calcium 82.8mg 6% - Trans Fatty Acid 0g - Calories 110kcal 18% - Carbohydrates 4.4g 3% - Insoluble Fiber 0g - Protein 14.3g 26% - Sodium 110.4mg 7% - Potassium 3.2mg 0% - 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: Tilapia Fish (Tilapia. Contains: Fish), Liquid Eggs 2/20 lb (Whole Egg, Citric Acid, 0.15% Water Added As Carrier For Citric Acid. Citric Acid Added To Preserve Color. contains: Eggs.), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat), Grated Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes) Powdered Cellulose (anti-caking Agent), Natamycin), Beurre Blanc (Butter Unsalted (Pasteurized Cream, Natural Flavoring. contains: Milk), Heavy Whip Cream (HEAVY CREAM, CONTAINS LESS THAN 1% OF: CARRAGEENAN, POLYSORBATE 80, MONO AND DIGLYCERIDES. ), Cornstarch (Corn Starch), Cooking White Wine (White Wine, Water, Salt, Potassium Metabisulfite (preservative), Citric Acid, Potassium Sorbate (preservative). Contains Sulfites.), Lemon Juice (Filtered Water, Lemon Juice Concentrate, Less Than 2% Of: Sodium Benzoate (preservative), Sodium Metabisulfite (preservative), Lemon Oil)) |
| ALLERGENS: Milk, Eggs, Fish, Wheat |
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.
