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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 606 |
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 27.8g
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Total Carbohydrate. 77.9g
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60%
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Saturated Fat 13.3g
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Dietary Fiber 6.6g
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17%
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Trans Fat 0g
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Total Sugars 2.8g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 1631.8mg
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109%
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Protein 12.6g
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| - Iron 0.5mg 3% - Vitamin C 8.7mg 10% - Vitamin A - RE 0.5mcg 0% - Fat 27.8g - Calcium 526.3mg 40% - Trans Fatty Acid 0g - Calories 606.2kcal 101% - Carbohydrates 77.9g 60% - Insoluble Fiber 0.8g - Protein 12.6g 23% - Sodium 1631.8mg 109% - Potassium 465.6mg 12% - Soluble Fiber 0.2g | ||||||
| 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: Tortillas 12" (Enriched Unbleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin And Folic Acid), Water, Vegetable Shortening (contains One Or More Of The Following: Palm Oil And/or Corn Oil), Contains 2% Or Less Of The Following: Salt, Aluminum-free Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Wheat Protein, Preservatives (calcium Propionate, Sorbic Acid), Dough Conditioner (fumaric Acid, Xanthan Gum, Mono- And Diglycerides, Sodium Metabisulphite).), Sliced Mushrooms 10# (MUSHROOM), Shredded Vegan Cheddar Cheese FYH (FILTERED WATER, ORGANIC PALM FRUIT OIL†, MODIFIED CORN AND POTATO STARCHES, NATURAL FLAVORS, LESS THAN 2% OF: BAMBOO FIBER, ORGANIC VEGETABLE GLYCERIN, NUTRITIONAL YEAST, CELLULOSE, CALCIUM PHOSPHATE, RICE FLOUR, SEA SALT, LACTIC ACID, PEA FIBER, PEA STARCH, SUNFLOWER LECITHIN, CARRAGEENAN, CALCIUM SULFATE, CITRIC ACID, ANNATTO (FOR COLOR), XANTHAN GUM, SODIUM CITRATE.† RAINFOREST ALLIANCE CERTIFIED), Spanish Onions (ONIONS), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Garlic, Basil Leaf 5 0Z (Basil), Kosher Salt (Salt) |
| ALLERGENS: 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.
