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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 115 |
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. 19.3g
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15%
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Saturated Fat 0g
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Dietary Fiber 2.1g
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6%
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Trans Fat 0g
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Total Sugars 2g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 87.7mg
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6%
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Protein 3.2g
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| - Iron 1.2mg 7% - Vitamin C 1.2mg 1% - Vitamin A - RE 133.9mcg 15% - Fat 2.5g - Calcium 6.6mg 1% - Trans Fatty Acid 0g - Calories 115.4kcal 19% - Carbohydrates 19.3g 15% - Insoluble Fiber 0.1g - Protein 3.2g 6% - Sodium 87.7mg 6% - Potassium 174.8mg 4% - 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, White Quinoa (Quinoa), Spanish Onions (ONIONS), Beets (BEETS), Shredded Carrots , 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), Garlic, Basil Leaf 5 0Z (Basil) |
| 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.
