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Nutrition
Facts 1 servings per container
Serving size
6 oz
Calories per serving 286 |
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 12.1g
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Total Carbohydrate. 32.7g
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25%
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Saturated Fat 5g
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Dietary Fiber 1.9g
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5%
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Trans Fat 0g
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Total Sugars 2.8g
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Cholesterol 27.7mg
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Includes 0g Added Sugars
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0%
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Sodium 234.8mg
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16%
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Protein 11.3g
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| - Iron 1.6mg 9% - Vitamin C 1.7mg 2% - Vitamin A - RE 9.8mcg 1% - Fat 12.1g - Calcium 198.4mg 15% - Trans Fatty Acid 0g - Calories 286.3kcal 48% - Carbohydrates 32.7g 25% - Insoluble Fiber 0g - Protein 11.3g 20% - Sodium 234.8mg 16% - Potassium 125.8mg 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: Bow Ties (Water, Farfalle Bowie 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), Canola Oil (Canola Oil)), Roasted Garlic Basil Marinara Sauce (TOMATOES, WATER, ONIONS, GARLIC, BASIL,TOMATO PASTE, SEA SALT, CANOLA OIL, EXTRA VIRGIN OLIVEOIL, SPICES, GRANULATED SUGAR.), Gruyere Shredded (Gruyere Cheese (cultured Pasteurized Milk, Salt, Enzymes), Powdered Cellulose (to Prevent Caking)), Alfredo Sauce Frozen (Water, half and half(milk cream), Butter,(cream,salt) Parmesan Cheese (pasteurized cow's mil, cheese culture, salt and enzymes), Rice Starch, Sea Salt, Garlic, Parmesan Cheese Flavor 9parmesan cheese [pasturized milk, cultures, salt and enzymes], maltodextrin, whey, salt) Spices, Yeast Extract, (yeast extract, salt) Onion Powder, Maltodextrin, Carrot Powder (carrot, rice hull), NISIN .), Basil Pesto Sauce Gltn Free (Basil, Canola Oil, Water, Parmesan Cheese (pasteurized Part-skim Cows’ Milk, Cheese Culture, Salt, Enzymes), Granulated Garlic, Salt. contains: Milk) |
| ALLERGENS: Milk, Eggs, 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.
