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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 200 |
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 9.4g
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Total Carbohydrate. 17.4g
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13%
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Saturated Fat 4.5g
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Dietary Fiber 1g
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3%
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Trans Fat 0g
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Total Sugars 2g
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Cholesterol 36.8mg
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Includes 0g Added Sugars
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0%
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Sodium 375.2mg
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25%
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Protein 11.3g
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| - Iron 1.2mg 6% - Vitamin C 3.5mg 4% - Vitamin A - RE 0mcg 0% - Fat 9.4g - Calcium 163.9mg 13% - Trans Fatty Acid 0g - Calories 200kcal 33% - Carbohydrates 17.4g 13% - Insoluble Fiber 0g - Protein 11.3g 20% - Sodium 375.2mg 25% - Potassium 0mg 0% - 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: Cavatappi Cooked (Water, Cavatappi Pasta (SEMOLINA (WHEAT), DURUM FLOUR, NIACIN, IRON (FERROUS SULFATE), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), Canola Oil (CANOLA OIL)), Alfredo Sauce Frozen (CREAM, SKIM MILK, WATER, PARMESAN AND ASIAGO CHEESE BLEND WITH FLAVOR (PARMESAN CHEESE [CULTURED MILK, SALT, ENZYMES], ASIAGO CHEESE [CULTURED MILK, SALT, ENZYMES], ENZYME MODIFIED PARMESAN CHEESE [CULTURED MILK, WATER, SALT, ENZYMES], WHEY SALT,), SOYBEAN OIL, CANOLA OIL, MODIFIED CORNSTARCH, 2% OR LESS OF SALT, ROMANO CHEESE ([MADE FROM COW'S MILK], PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), CREAM (CREAM, NONFAT MILK), LACTOSE (CONTAINS MILK), DATEM, SPICE, XANTHAN GUM, SEASONING (CORNSTARCH, EXTRACTIVES OF TURMERIC AND ANNATTO, NATURAL FLAVOR), SEASONING (MALTODEXTRIN, FLAVOR, ENZYME MODIFIED BUTTERFAT). CONTAINS: MILK INGREDIENTS.), Diced Chicken (BONELESS, SKINLESS CHICKEN BREAST, WATER, SALT AND SODIUM PHOSPHATES. ), Spinach, Shredded Parmesan Cheese (IMPORTED PARMESAN CHEESE PASTEURIZED PART SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES, AND POWDERED CELLULOSE ADDED TO PREVENT CAKING, NATAMYCIN A NATURAL MOLD INHIBITOR) |
| ALLERGENS: Milk, Eggs, Wheat, Soybeans |
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.
