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Nutrition
Facts 1 servings per container
Serving size
2 oz
Calories per serving 146 |
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 1.4g
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Total Carbohydrate. 29.3g
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23%
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Saturated Fat 0.3g
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Dietary Fiber 1.5g
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4%
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Trans Fat 0g
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Total Sugars 6.7g
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Cholesterol 1.7mg
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Includes 0g Added Sugars
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0%
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Sodium 199.8mg
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13%
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Protein 4.8g
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| - Iron 1.2mg 7% - Vitamin C 28.9mg 32% - Vitamin A - RE 0mcg 0% - Fat 1.4g - Calcium 6.7mg 1% - Trans Fatty Acid 0g - Calories 145.5kcal 24% - Carbohydrates 29.3g 23% - Insoluble Fiber 0g - Protein 4.8g 8% - Sodium 199.8mg 13% - Potassium 20.6mg 1% - 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: CMS Baracho Bean Pasta Salad (Penne Noodles (SEMOLINA WHEAT, DURUM WHEAT FLOUR, VITAMIN B3 NIACIN, IRON FERROUS SULFATE, VITAMIN B1 THIAMINE MONONITRATE, VITAMIN B2 RIBOFLAVIN, FOLIC ACID.), BBQ Sauce (VINEGAR, SUGAR, TOMATO PASTE, WATER, MOLASSES, MODIFIED FOOD STARCH, SALT, CONTAINS LESS THAN 2% OF: NATURAL SMOKE FLAVOR, SPICES, ONION, GARLIC, CARAMEL, MALTODEXTRIN, YEAST EXTRACT, NATURAL FLAVOR, PROPYLENE GLYCOL ALGINATE, SUNFLOWER OIL. ), Tomato, Red Kidney Beans (PREPARED DARK RED KIDNEY BEANS, WATER, SALT, CALCIUM CHLORIDE, (FIRMING AGENT), CITRIC ACID, DISODIUM EDTA ADDED FOR COLOR RETENTION), Fresh Layout Bacon 18-22ct ( CURED WITH WATER, SALT, SUGAR, DEXTROSE, SODIUM ERYTHORBATE, SODIUM NITRITE. ), Jalapeno Peppers, CM Garlic 1/8" Dice (Garlic), Parsley (Parsley)) |
| ALLERGENS: Eggs, 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.
