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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 114 |
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 2.5g
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Total Carbohydrate. 18.6g
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14%
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Saturated Fat 0g
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Dietary Fiber 2.4g
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6%
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Trans Fat 0g
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Total Sugars 1.7g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 79.5mg
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5%
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Protein 3.2g
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| - Iron 1.3mg 7% - Vitamin C 3mg 3% - Vitamin A - RE 133.9mcg 15% - Fat 2.5g - Calcium 46.5mg 4% - Trans Fatty Acid 0g - Calories 114.4kcal 19% - Carbohydrates 18.6g 14% - Insoluble Fiber 0.1g - Protein 3.2g 6% - Sodium 79.5mg 5% - Potassium 131.6mg 3% - Soluble Fiber 0.1g | ||||||
| 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: Water, DEHY QUINOA GRAIN (QUINOA), CM Beet 3/4" Strip (Beets (BEETS)), CM Onion 1/2" Dice (Spanish Onions (ONIONS)), Carrot Shrd, Vegan Base Soup (A BLEND OF VEGETABLES POWDERS [TOMATO, ONION, CARROT, GARLIC], VEGETABLE PUREES [CARROT, CELERY, ONION], TOMATO PASTE, WATER, YEAST EXTRACT, TORULA YEAST, CANOLA OIL, PALM OIL, SUGAR, POTASSIUM CHLORIDE, SALT, CONTAINS 2 PERCENT OR LESS OF NATURAL FLAVORING, EXTRACT OF CARROT, DISODIUM INOSINATE, DISODIUM GUANYLATE.), Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL), CM Garlic 1/8" Dice (Garlic Peeled), Basil Leaf |
| ALLERGENS: |
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.
