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Nutrition
Facts 1 servings per container
Serving size
3 oz
Calories per serving 246 |
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 16.9g
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Total Carbohydrate. 22.3g
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17%
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Saturated Fat 1.7g
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Dietary Fiber 0.8g
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2%
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Trans Fat 0g
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Total Sugars 4.6g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 481.9mg
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32%
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Protein 2.8g
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| - Iron 1mg 6% - Vitamin C 4.6mg 5% - Vitamin A - RE 17.7mcg 2% - Fat 16.9g - Calcium 36mg 3% - Trans Fatty Acid 0g - Calories 245.8kcal 41% - Carbohydrates 22.3g 17% - Insoluble Fiber 0g - Protein 2.8g 5% - Sodium 481.9mg 32% - Potassium 70.5mg 2% - 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: Soft French Bread (Bread Flour (wheat flour and malted barley flour enriched with niacin,reduced iron, thiamine mononitrate,riboflavin, folic acid), Water, Soybean Oil, Light Corn Syrup, Salt, Dough Emulsifier (water, monoglycerides and 0.75% or less of the following: Preservatives (propionic acid, phosphoric acid)), All Natural Mold Inhibitor (wheat flour, cultured wheat starch), Dough Conditioner (wheat flour, ascorbic acid, enzymes), Dough Improver (wheat flour, enzymes), Vinegar, Yeast, Dough Conditioner (wheat flour, malted barley flour, ascorbic acid, enzymes), Dough Improver (Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Enzymes) Contains: Soy, Wheat), Tomato, Creamy Italian Dsg (Soybean Oil, Distilled Vinegar, High Fructose Corn Syrup, Water, Contains Less Than 2% Of Salt, Garlic,* Mustard Flour, Propylene Glycol Alginate, Natural Flavor, Spice, Onion,* Xanthan Gum, Carrot,* Red Bell Pepper.* *dried.), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Red Onions (Red Onion), Kosher Salt (Salt) |
| ALLERGENS: Dairy, Eggs, Gluten, 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.
