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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 493 |
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 29.6g
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Total Carbohydrate. 5.4g
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4%
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Saturated Fat 14.4g
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Dietary Fiber 0g
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0%
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Trans Fat 0g
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Total Sugars 0.2g
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Cholesterol 243.8mg
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Includes 0g Added Sugars
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0%
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Sodium 449.4mg
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30%
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Protein 50.3g
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| - Iron 0.9mg 5% - Vitamin C 1.9mg 2% - Vitamin A - RE 799.9mcg 89% - Fat 29.6g - Calcium 251.5mg 19% - Trans Fatty Acid 0g - Calories 492.8kcal 82% - Carbohydrates 5.4g 4% - Insoluble Fiber 0g - Protein 50.3g 90% - Sodium 449.4mg 30% - Potassium 479.8mg 12% - 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: Swai, Tilapia Fish (Tilapia. Contains: Fish), 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)), Grated Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes) Powdered Cellulose (anti-caking Agent), Natamycin), 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.) |
| ALLERGENS: Dairy, Eggs, Fish, Alcohol |
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.
