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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 558 |
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 26.4g
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Total Carbohydrate. 71g
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55%
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Saturated Fat 13.2g
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Dietary Fiber 5.2g
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14%
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Trans Fat 0g
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Total Sugars 1.1g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 1560.7mg
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104%
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Protein 9.2g
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| - Iron 0.1mg 0% - Vitamin C 7.7mg 9% - Vitamin A - RE 0.1mcg 0% - Fat 26.4g - Calcium 519.1mg 40% - Trans Fatty Acid 0g - Calories 557.8kcal 93% - Carbohydrates 71g 55% - Insoluble Fiber 0.1g - Protein 9.2g 16% - Sodium 1560.7mg 104% - 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: Tortillas 12" (ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN AND FOLIC ACID), WATER, VEGETABLE SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: PALM OIL AND/OR OLIVE OIL), CONTAINS 2% OR LESS OF THE FOLLOWING: SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE), WHEAT PROTEIN, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), DOUGH CONDITIONER (FUMARIC ACID, XANTHAN GUM, MONO- AND DIGLYCERIDES, SODIUM METABISULPHITE). CONTAINS: WHEAT), 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), Roasted Curried Cauliflower (Cauliflower, CM Garlic 1/8" Dice (Garlic), Canola Oil (CANOLA OIL), Curry Powder, Black Pepper, Kosher Salt (SALT, YELLOW PRUSSIATE OF SODA)) |
| ALLERGENS: Wheat |
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.
