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Nutrition
Facts 1 servings per container
Serving size
1 oz
Calories per serving 24 |
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 1.4g
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Total Carbohydrate. 2.1g
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2%
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Saturated Fat 0.5g
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Dietary Fiber 0.6g
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2%
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Trans Fat 0g
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Total Sugars 0.6g
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Cholesterol 0.5mg
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Includes 0g Added Sugars
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0%
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Sodium 31.7mg
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2%
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Protein 0.6g
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| - Iron 0.2mg 1% - Vitamin C 6.4mg 7% - Vitamin A - RE 1.3mcg 0% - Fat 1.4g - Calcium 23.6mg 2% - Trans Fatty Acid 0g - Calories 23.5kcal 4% - Carbohydrates 2.1g 2% - Insoluble Fiber 0g - Protein 0.6g 1% - Sodium 31.7mg 2% - Potassium 14.9mg 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: Soy Milk USF (all natural soymilk (filtered milk, whole soybeans), all natural evaporated cane), Green Peppers (Green Pepper), Red Pepper 25# CS, Red Onions (Red Onion), Jalapeno Peppers (JALEPENO PEPPERS, WATER, VINEGAR, CALCIUM CHLORIDE, SALT), 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), Flour (Bleached (or unbleached), wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid.), Margarine (VEGETABLE OIL BLEND (SOYBEAN OIL, PALM OIL, PALM KERNEL OIL), WATER, SALT, SOYBEAN LECITHIN (SOY) AND VEGETABLE MONO AND DIGLYCERIDES. POTASSIUM SORBATE AND CITRIC ACID ADDED AS PRESERVATIVES. COLORED WITH BETA CAROTENE. ARTIFICIAL BUTTER FLAVOR. ), Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL), CM Garlic 1/8" Dice (Garlic), Black Pepper |
| 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.
