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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 162 |
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 5.1g
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Total Carbohydrate. 26.9g
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21%
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Saturated Fat 2.5g
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Dietary Fiber 0.5g
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1%
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Trans Fat 0g
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Total Sugars 1.3g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 341.3mg
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23%
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Protein 2g
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| - Iron 0.2mg 1% - Vitamin C 1.3mg 1% - Vitamin A - RE 271.1mcg 30% - Fat 5.1g - Calcium 75.8mg 6% - Trans Fatty Acid 0g - Calories 162.5kcal 27% - Carbohydrates 26.9g 21% - Insoluble Fiber 0g - Protein 2g 4% - Sodium 341.3mg 23% - Potassium 120.8mg 3% - 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: Rice Milk (Filtered Water, Organic Brown Rice (Partially Milled), Organic Expeller Pressed Safflower Oil and/or Sunflower Oil and/or Canola Oil, Tricalcium Phosphate, Sea Salt, Vitamin A Palmitate, Vitamin D2, Vitamin B12.), Gluten Free Elbow Macaroni (CORN FLOUR, RICE FLOUR, MONO AND DIGLYCERIDES.), Water, Vegetable Broth (VEGETABLE BROTH WATER AND THE CONCENTRATED JUICES OF CARROT, CELERY, CELERIAC, ONION, CABBAGE, CONTAINS LESS THAN 2 OF: MIREPOIX CARROTS, ONIONS, CELERY, SALT, CANE SUGAR, CARROT JUICE, YEAST EXTRACT, TOMATO PASTE, NATURAL FLAVORING, POTATO FLOUR, DEHYDRATED CARROTS.), 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), Kosher Salt (SALT, YELLOW PRUSSIATE OF SODA), Paprika, Black Pepper |
| ALLERGENS: |
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.
