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Nutrition
Facts 1 servings per container
Serving size
6 oz
Calories per serving 368 |
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 15.9g
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Total Carbohydrate. 47.8g
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37%
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Saturated Fat 6.3g
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Dietary Fiber 3.7g
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10%
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Trans Fat 0g
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Total Sugars 4g
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Cholesterol 37.1mg
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Includes 0g Added Sugars
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0%
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Sodium 445.3mg
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30%
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Protein 13.8g
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| - Iron 4.1mg 23% - Vitamin C 54.9mg 61% - Vitamin A - RE 403.5mcg 45% - Fat 15.9g - Calcium 201.5mg 15% - Trans Fatty Acid 0g - Calories 368.1kcal 61% - Carbohydrates 47.8g 37% - Insoluble Fiber 1g - Protein 13.8g 25% - Sodium 445.3mg 30% - Potassium 255.8mg 6% - Soluble Fiber 0.1g | ||||||
| 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: Green Peppers (Green Pepper), Penne Pasta (Semolina (wheat), Durum Wheat Flour, Vitamin B3 (niacin), Iron (ferrous Sulfate), Vitamin B1 (thiamine Mononitrate), Vitamin B2 (riboflavin), Folic Acid.Contains Wheat May contain Eggs), Green Onions, Grated Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes) Powdered Cellulose (anti-caking Agent), Natamycin), Heavy Whip Cream (HEAVY CREAM, CONTAINS LESS THAN 1% OF: CARRAGEENAN, POLYSORBATE 80, MONO AND DIGLYCERIDES. ), Water, Chopped Garlic (Garlic), Canola Oil (Canola Oil), Jerk Seasoning (Salt, Spices (including Red Pepper), Dextrose, Caramel Color, Chives, And Sulfiting Agents.), Chicken Soup Base (Chicken Meat And Natural Chicken Juices, Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Salt, Corn Starch, 2% Or Less Of Vegetable Oil (corn And/or Canola Oil), Disodium Inosinate, Dried Chicken Broth, Turmeric And Annatto (color), Potato Starch, Disodium Guanylate, Chicken Fat, Paprika (color), Dried Chicken, Sugar, Spices, Papain, Citric Acid.) |
| ALLERGENS: Dairy, Eggs, 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.
