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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 (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat), Soy Milk Silk (Soymilk (water, Soybeans), Cane Sugar, Vitamin And Mineral Blend (calcium Carbonate, Vitamin A Palmitate, Vitamin D2, Riboflavin [b2], Vitamin B12), Sea Salt, Gellan Gum, Sodium Ascorbate (to Protect Freshness), Natural Flavor.), Margarine (Vegetable Oil Blend (palm Oil, Soybean Oil), Water, Contains 2% Or Less Of: Salt, Soybean Lecithin (soy), Vegetable Monoglycerides, Citric Acid (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 (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.
