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Nutrition
Facts 1 servings per container
Serving size
2 oz
Calories per serving 78 |
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 4.3g
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Total Carbohydrate. 7.4g
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6%
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Saturated Fat 1g
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Dietary Fiber 1g
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3%
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Trans Fat 0g
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Total Sugars 1.9g
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Cholesterol 4.1mg
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Includes 0g Added Sugars
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0%
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Sodium 259.5mg
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17%
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Protein 3.9g
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| - Iron 1.5mg 8% - Vitamin C 12.7mg 14% - Vitamin A - RE 0mcg 0% - Fat 4.3g - Calcium 105.7mg 8% - Trans Fatty Acid 0g - Calories 77.7kcal 13% - Carbohydrates 7.4g 6% - Insoluble Fiber 0g - Protein 3.9g 7% - Sodium 259.5mg 17% - Potassium 0mg 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: Spinach, Balsamic Vinaigrette (Water, High Fructose Corn Syrup, Balsamic Vinegar (wine Vinegar, Concentrated Grape Must, Caramel Color), Red Wine Vinegar, Vegetable Oil (soybean And/or Canola), Olive Oil, Contains Less Than 2% Of Salt, Dried Garlic, Xanthan Gum, Spice, Sodium Alginate, Propylene Glycol Alginate, Calcium Disodium Edta (to Protect Flavor), Sulfiting Agents), Croutons (Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canola And/or Sunflower Oil (with Rosemary Extract And Ascorbic Acid [to Preserve Freshness]), Whey, Salt, Yeast, Sugar, 2% Or Less Of Dehydrated Parsley, Garlic Powder, Natural And Artificial Flavor, Parmesan Cheese And Enzyme Modified Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Cultured Nonfat Milk, Annatto (color), Extractives Of Turmeric And Paprika (color), Enzymes. contains: Wheat, Milk.), Shredded Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), And Powdered Cellulose Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor)) |
| ALLERGENS: Milk, 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.
