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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 273 |
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 2.2g
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Total Carbohydrate. 54.1g
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42%
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Saturated Fat 0.1g
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Dietary Fiber 0.2g
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0%
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Trans Fat 0g
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Total Sugars 2.8g
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Cholesterol 0mg
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Includes 1.9g Added Sugars
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0%
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Sodium 565.7mg
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38%
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Protein 8g
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| - Iron 3.1mg 17% - Vitamin C 1.9mg 2% - Vitamin A - RE 9.9mcg 1% - Fat 2.2g - Calcium 109.9mg 8% - Trans Fatty Acid 0g - Calories 273.2kcal 46% - Carbohydrates 54.1g 42% - Insoluble Fiber 0g - Protein 8g 14% - Sodium 565.7mg 38% - Potassium 123.9mg 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: Sourdough Bread Vegan (Unbleached Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Wheat Gluten, Contains 2% Or Less Of The Following: Acetic Acid, Lactic Acid, Fumaric Acid, Soybean Oil, Sugar, Salt, Calcium Propionate And Potassium Sorbate (preservatives), Wheat Flour, Wheat Starch, Ascorbic Acid, Enzymes. allergens: Contains Wheat. (not Made With Be Ingredients) May contain Sesame seeds), Tomato (Tomato), Shredded Vegan Mozzarella Cheese (Filtered water,Organic Palm Fruit Oil*,Modified Food Starch,Natural Flavors,(Plant Sources)Less than 2% of:Pea Fiber,Pea Starch,Bamboo Fiber,Rice Flour,Vegetable Glycerine,Sunflower Lecithin,Sea Salt,SunflowerOil,Carrageenan(VegetableSource),Calcium Sulfate,Citric Acid,Enzymes,Zanthan Gum,Disodium Phosphate,Sodium Citrate Titanium Dioxide (a naturally occuring mineral). ), Frozen Avocado pulp (Hass Avocado), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Sundried Tomatoes (Sun Dried Tomatoes, Sulfur Dioxide. (For Color Retention) ), Baby Spinach 4/lbs /cs, Black Pepper (Black Pepper), Kosher Salt (Salt) |
| ALLERGENS: Gluten, Sesame, Pea Protein |
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.
