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Nutrition
Facts 1 servings per container
Serving size
2 oz
Calories per serving 26 |
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 1.3g
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Total Carbohydrate. 3.2g
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2%
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Saturated Fat 0.2g
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Dietary Fiber 0.7g
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2%
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Trans Fat 0g
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Total Sugars 1.5g
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Cholesterol 1mg
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Includes 0g Added Sugars
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0%
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Sodium 83.8mg
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6%
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Protein 0.9g
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| - Iron 0.2mg 1% - Vitamin C 4.8mg 5% - Vitamin A - RE 0mcg 0% - Fat 1.3g - Calcium 7.9mg 1% - Trans Fatty Acid 0g - Calories 26.4kcal 4% - Carbohydrates 3.2g 2% - Insoluble Fiber 0.2g - Protein 0.9g 2% - Sodium 83.8mg 6% - Potassium 16.3mg 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: CMS Caesar Summer Squash Salad (CM Yellow Squash 1" Dice (Yellow Squash), CM Zucchini 1" Dice (Zucchini), Red Onions (Red Onion), Sliced Mushrooms 10# (MUSHROOM), Red Pepper 25# CS, Tomato, Italian FF Dsg (WATER, VINEGAR, SUGAR, SALT, MALTODEXTRIN, CONTAINS LESS THAN 2% OF: CELLULOSE GEL AND CELLULOSE GUM, XANTHAN GUM, ONION*, GARLIC*, POTASSIUM SORBATE AND SODIUM BENZOATE AS PRESERVATIVES, CARRAGEENAN, CITRIC ACID, RED BELL PEPPER, SPICE, YEAST EXTRACT, NATURAL FLAVOR, YELLOW #5, YELLOW #6, SUNFLOWER OIL. * DRIED), Gourmet Caesar Dsg (SOYBEAN OIL, WATER, DISTILLED VINEGAR, ROMANO CHEESE (CULTURED MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED MILK, SALT, ENZYMES), EGG YOLK, SALT, CONTAINS LESS THAN 2% OF: LEMON JUICE CONCENTRATE, GARLIC, ONION, BUTTERMILK SOLIDS, SPICE, HYDROLYZED SOY PROTEIN, MODIFIED FOOD STARCH, MALTODEXTRIN, XANTHAN GUM, ANCHOVY (FISH), MONOSODIUM GLUTAMATE, SODIUM BENZOATE AS A PRESERVATIVE, CARAMEL COLOR, YEAST EXTRACT, NATURAL FLAVOR, PROPYLENE GLYCOL ALGINATE, BETA CAROTENE, SUNFLOWER OIL)) |
| ALLERGENS: Milk, Eggs, Fish, 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.
