|
Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 226 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 3.9g
|
|
Total Carbohydrate. 40.6g
|
31%
|
|||
|
Saturated Fat 0g
|
|
Dietary Fiber 4.4g
|
12%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 8.4g
|
|
|||
|
Cholesterol 0mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 578.4mg
|
39%
|
Protein 10.4g
|
|
|||
| - Iron 3.8mg 21% - Vitamin C 1.7mg 2% - Vitamin A - RE 0.1mcg 0% - Fat 3.9g - Calcium 339.2mg 26% - Trans Fatty Acid 0g - Calories 226kcal 38% - Carbohydrates 40.6g 31% - Insoluble Fiber 0g - Protein 10.4g 19% - Sodium 578.4mg 39% - Potassium 1.1mg 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: Pullman White Bread (ENRICHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SUGAR, YEAST, HONEY, SALT, NATURAL FLAVOR, ETHOXYLATED MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES, AMMONIOM SULFATE, MONOCALCIUM PHOSPHATE, SOY LECITHIN, CALCIUM SULFATE, CALCIUM PEROXIDE, AZODICARMONAMIDE, SODIUM STEAROYL LACTYLATE, CALCIUM CARBONATE, CALCIUM PROPIONATE (TO PRESERVE FRESHNESS).), SOY MILK VANILLA 2.5GAL BIB (Soy, Vanilla), Vegan Scrambled Eggs (WATER, MUNG BEAN PROTEIN ISOLATE, EXPELLER-PRESSED CANOLA OIL, CONTAINS LESS THAN 2 OF CALCIUM CITRATE, ENZYME, GELLAN GUM, NATURAL CARROT EXTRACTIVES COLOR, NATURAL FLAVORS, NATURAL TURMERIC EXTRACTIVES COLOR, ONION PUREE, SALT, SOY LECITHIN, SUGAR, TETRASODIUM PYROPHOSPHATE, PRESERVATIVES NISIN, POTASSIUM SORBATE.), Froz Blueberries IQF (BLUEBERRIES), Banana (Banana), Vanilla Flavor Ext Imit (WATER, CARAMEL COLOR, ARTIFICIAL FLAVOR, CITRIC ACID, SODIUM BENZOATE (PRESERVATIVE)), Ground Cinnamon |
| ALLERGENS: Wheat, 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.
