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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 418 |
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 17.5g
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Total Carbohydrate. 38.5g
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30%
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Saturated Fat 6.6g
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Dietary Fiber 6.3g
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17%
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Trans Fat 0g
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Total Sugars 5.1g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 967mg
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64%
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Protein 27.4g
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| - Iron 13.1mg 73% - Vitamin C 4.5mg 5% - Vitamin A - RE 0.2mcg 0% - Fat 17.5g - Calcium 111.7mg 9% - Trans Fatty Acid 0g - Calories 418.3kcal 70% - Carbohydrates 38.5g 30% - Insoluble Fiber 0g - Protein 27.4g 49% - Sodium 967mg 64% - Potassium 306.3mg 8% - 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: Vegan Bratwurst (WATER, PEA PROTEIN ISOLATE, COCONUT OIL, SUNFLOWER OIL, CONTAINS 2 OR LESS OF: RICE PROTEIN, FABA BEAN PROTEIN, NATURAL FLAVOR, POTATO STARCH, SALT, FRUIT AND VEGETABLE JUICE FOR COLOR, APPLE FIBER, METHYLCELLULOSE, CITRUS EXTRACT TO PROTECT QUALITY, CALCIUM ALGINATE CASING.), ROLL HOT DOG POTATO (ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, DEHYDRATED POTATOES, YEAST, CONTAINS 2% OR LESS OF THE FOLLOWING: SOYBEAN OIL, WHEAT GLUTEN, SALT, CULTURED WHEAT FLOUR, GUAR GUM, WHEAT FLOUR, VINEGAR, ASCORBIC ACID (DOUGH CONDITIONER), ENZYMES. CONTAINS: WHEAT AND SOY. ), Sliced Mushrooms 10# (MUSHROOM), Tomato, Red Kidney Beans (PREPARED DARK RED KIDNEY BEANS, WATER, SALT, CALCIUM CHLORIDE, (FIRMING AGENT), CITRIC ACID, DISODIUM EDTA ADDED FOR COLOR RETENTION), Spanish Onions (ONIONS), CM Garlic 1/8" Dice (Garlic), Chili Powder (CHILI PEPPER, SPICES, SALT, SILICON DIOXIDE(ADDED TO MAKE FREE FLOWING) AND GARLIC), Ground Cumin (ground cumin), Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL), Kosher Salt (SALT, YELLOW PRUSSIATE OF SODA), Oregano Leaves |
| 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.
