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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 478 |
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 13g
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Total Carbohydrate. 71.1g
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55%
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Saturated Fat 1.5g
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Dietary Fiber 10.5g
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28%
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Trans Fat 0g
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Total Sugars 9.3g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 1788mg
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119%
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Protein 32.5g
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| - Iron 11.2mg 62% - Vitamin C 4.3mg 5% - Vitamin A - RE 0mcg 0% - Fat 13g - Calcium 957.7mg 74% - Trans Fatty Acid 0g - Calories 478.4kcal 80% - Carbohydrates 71.1g 55% - Insoluble Fiber 0.1g - Protein 32.5g 58% - Sodium 1788mg 119% - Potassium 55.8mg 1% - 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 Just Egg (Water, Mung Bean Protein, Expeller-pressed Canola Oil, Contains Less Than 2% Of Dehydrated Onion, Gellan Gum, Carrot Extractives (color), Turmeric Extractives (color), Potassium Citrate, Salt, Sugar, Tapioca Syrup Solids, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative).), Spinach Wrap 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: Seasoning (spinach Powder, Onion And Garlic Powder, Salt, Spice, Artificial Colors (yellow #5 And Blue #1), And Silicon Dioxide To Prevent Caking), Salt, Aluminum-free 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) Allergens: Wheat), Fancy Mushroom, Spinach, Tomato (Tomato), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Kosher Salt (Salt) |
| ALLERGENS: Gluten |
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.
