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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 202 |
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 10.9g
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Total Carbohydrate. 8.9g
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7%
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Saturated Fat 5.2g
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Dietary Fiber 0g
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0%
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Trans Fat 0.1g
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Total Sugars 1.3g
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Cholesterol 81.6mg
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Includes 0g Added Sugars
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0%
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Sodium 219.8mg
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15%
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Protein 15.9g
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| - Iron 1.4mg 8% - Vitamin C 1.2mg 1% - Vitamin A - RE 273.6mcg 30% - Fat 10.9g - Calcium 84.3mg 6% - Trans Fatty Acid 0.1g - Calories 201.5kcal 34% - Carbohydrates 8.9g 7% - Insoluble Fiber 0g - Protein 15.9g 28% - Sodium 219.8mg 15% - Potassium 292.8mg 7% - 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: Cod, Shrimp Broken Pieces (Shrimp), Alfredo Sauce Frozen (CREAM, SKIM MILK, WATER, PARMESAN AND ASIAGO CHEESE BLEND WITH FLAVOR (PARMESAN CHEESE [CULTURED MILK, SALT, ENZYMES], ASIAGO CHEESE [CULTURED MILK, SALT, ENZYMES], ENZYME MODIFIED PARMESAN CHEESE [CULTURED MILK, WATER, SALT, ENZYMES], WHEY SALT,), SOYBEAN OIL, CANOLA OIL, MODIFIED CORNSTARCH, 2% OR LESS OF SALT, ROMANO CHEESE ([MADE FROM COW'S MILK], PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), CREAM (CREAM, NONFAT MILK), LACTOSE (CONTAINS MILK), DATEM, SPICE, XANTHAN GUM, SEASONING (CORNSTARCH, EXTRACTIVES OF TURMERIC AND ANNATTO, NATURAL FLAVOR), SEASONING (MALTODEXTRIN, FLAVOR, ENZYME MODIFIED BUTTERFAT). CONTAINS: MILK INGREDIENTS.), Ritz Cracker Crushed (UNBLEACHEDENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SOYBEAN OIL,SUGAR, PARTIALLY HYDROGENATED COTTONSEED OIL, SALT, LEAVENING (CALCIUM PHOSPHATE AND/OR BAKING SODA), HIGH FRUCTOSE CORN SYRUP, SOY LECITHIN, MALTED BARLEY FLOUR, NATURAL FLAVOR.), Butter Unsalted (PASTEURIZED CREAM, NATURAL FLAVORINGS ), CM Garlic 1/8" Dice (Garlic) |
| ALLERGENS: Milk, Fish, Crustacean Shellfish, Wheat, 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.
