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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 118 |
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 2.3g
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Total Carbohydrate. 21.5g
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17%
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Saturated Fat 0.9g
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Dietary Fiber 1.8g
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5%
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Trans Fat 0g
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Total Sugars 2.6g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 28.7mg
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2%
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Protein 2.5g
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| - Iron 0.6mg 4% - Vitamin C 15.8mg 18% - Vitamin A - RE 0mcg 0% - Fat 2.3g - Calcium 9.9mg 1% - Trans Fatty Acid 0g - Calories 118kcal 20% - Carbohydrates 21.5g 17% - Insoluble Fiber 0g - Protein 2.5g 4% - Sodium 28.7mg 2% - Potassium 1.5mg 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: Yukon Potato, Granny Smith Apple (Apple), Flour (UNBLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.), Soy Milk Silk (Soymilk (Filtered Water, Soybeans), Cane Sugar, Vitamin and Mineral Blend (Calcium Carbonate, Vitamin A Palmitate, Vitamin D2, Riboflavin [B2], Vitamin B12), Sea Salt, Gellan Gum, Sodium Ascrobate (to protect freshness), Natural Flavor. CONTAINS SOY.), Margarine (Vegetable Oil Blend (Palm Oil, Soybean Oil), Water, Contains 2% or Less of: Salt, Soybean Lecithin (Soy), Vegetable Monoglycerides, CitricAcid (Preservative), Beta Carotene (Color), Natural Flavor and Vitamin A Palmitate added. Contains: Soy.), Vegan Sour Cream (Filtered Water, Coconut Cream, Expeller-Pressed High-Oleic Safflower Oil, Organic Coconut Oil*, Organic Tapioca Maltodextrin*, Less than 2% of: Tapioca Starch, Pectin, Natural Flavors (Plant Sources), Glucono Delta Lactone (Plant Source), Gellan Gum, Organic Lemon Juice Concentrate*, Calcium Phosphate, Locust Bean Gum, Lactic Acid (Plant Source), Calcium Lactate (Plant Source), Guar Gum, Sea Salt, Sodium Alginate. Contains: Coconut), 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.
