|
Nutrition
Facts 1 servings per container
Serving size
3 oz
Calories per serving 145 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 9.4g
|
|
Total Carbohydrate. 11.4g
|
9%
|
|||
|
Saturated Fat 3.6g
|
|
Dietary Fiber 1.3g
|
3%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 1g
|
|
|||
|
Cholesterol 23.8mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 24.9mg
|
2%
|
Protein 3.2g
|
|
|||
| - Iron 0.6mg 3% - Vitamin C 3mg 3% - Vitamin A - RE 377.4mcg 42% - Fat 9.4g - Calcium 69.1mg 5% - Trans Fatty Acid 0g - Calories 144.9kcal 24% - Carbohydrates 11.4g 9% - Insoluble Fiber 0g - Protein 3.2g 6% - Sodium 24.9mg 2% - Potassium 100.1mg 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: Linguini Noodles (Water, Dry Linguine Noodles (SEMOLINA WHEAT, DURUM WHEAT FLOUR, VITAMIN B3 NIACIN, IRON FERROUS SULFATE, VITAMIN B1 THIAMINE MONONITRATE, VITAMIN B2 RIBOFLAVIN, FOLIC ACID.), Canola Oil (CANOLA OIL)), Parma Rosa Sauce (Heavy Whip Cream (HEAVY CREAM, CONTAINS LESS THAN 1% OF: CARRAGEENAN, POLYSORBATE 80, MONO AND DIGLYCERIDES. ), Tomato, Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL), Tomato, Grated Parmesan Cheese (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES AND POWDERED CELLULOSE (ANTI-CAKING AGENT). ), CM Garlic 1/8" Dice (Garlic), Crushed Red Pepper, Granulated Sugar (Granulated Sugar)), Broccoli Crowns (Broccoli crowns), Shredded Parmesan Cheese (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES AND POWDERED CELLULOSE (ANTI-CAKING AGENT). ), Lemon Juice (FILTERED WATER, LEMON JUICE CONCENTRATE, SODIUM BISULFITE (PRESERVATIVE), SODIUM BENZOATE (PRESERVATIVE), AND LEMON OIL.) |
| 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.
