|
Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 257 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 4.5g
|
|
Total Carbohydrate. 42.9g
|
33%
|
|||
|
Saturated Fat 0.3g
|
|
Dietary Fiber 8.1g
|
21%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 7.4g
|
|
|||
|
Cholesterol 0mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 610.5mg
|
41%
|
Protein 11.7g
|
|
|||
| - Iron 5.5mg 31% - Vitamin C 9.1mg 10% - Vitamin A - RE 0.7mcg 0% - Fat 4.5g - Calcium 133.7mg 10% - Trans Fatty Acid 0g - Calories 256.8kcal 43% - Carbohydrates 42.9g 33% - Insoluble Fiber 0g - Protein 11.7g 21% - Sodium 610.5mg 41% - Potassium 51.7mg 1% - 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: Falafel Balls (Water, Falafel Mix (CHIC PEAS, DEHYDRATED ONION, SPICES, SALT, SODIUM BICARBONATE, ACID SODIUM PYROPHOSPHATE, CORN STARCH.)), Middle East Pita (ENRICHED WHEAT FLOUR [CONTAINS NIACIN, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, YEAST, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: SUGAR, SALT, CALCIUM PROPIONATE (ADDED TO MAINTAIN FRESHNESS)), Tahini Yogurt Sauce (Vegan Vanilla Dairy Soy Free Yogurt (Cultured Coconut Base (Water, Coconut Cream, Cane Sugar, Modified Food Starch, Natural Flavor, Malic Acid, Potassium Sorbate Added to Maintain Freshness).), Tahini Sesame Paste (Roland Tahini is made from 100% pure ground, hulled sesame seed, free of any preservative or additive, with a creamy consistency. It has the traditional nutty flavor. Ingredients SESAME SEEDS.), Italian Parsley, Lemon Juice (FILTERED WATER, LEMON JUICE CONCENTRATE, SODIUM BISULFITE (PRESERVATIVE), SODIUM BENZOATE (PRESERVATIVE), AND LEMON OIL.), Ground Cumin (ground cumin), Kosher Salt (SALT, YELLOW PRUSSIATE OF SODA)) |
| ALLERGENS: Wheat, Sesame |
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.
