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Nutrition
Facts 1 servings per container
Serving size
6 oz
Calories per serving 272 |
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 16.9g
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Total Carbohydrate. 23.5g
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18%
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Saturated Fat 7.2g
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Dietary Fiber 1.5g
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4%
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Trans Fat 0g
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Total Sugars 3.4g
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Cholesterol 34.4mg
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Includes 0g Added Sugars
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0%
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Sodium 318.7mg
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21%
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Protein 7.8g
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| - Iron 1.1mg 6% - Vitamin C 2.2mg 2% - Vitamin A - RE 0mcg 0% - Fat 16.9g - Calcium 243.2mg 19% - Trans Fatty Acid 0g - Calories 272kcal 45% - Carbohydrates 23.5g 18% - Insoluble Fiber 0g - Protein 7.8g 14% - Sodium 318.7mg 21% - Potassium 10.5mg 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: 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 .), Fettuccini Noodles (Water, Fettuccine 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)), Tomato Pesto (Water, Canola Oil, Dried Tomatoes, Parmesan Cheese (pasteurized Part-skim Cows’ Milk, Cultures, Salt, Enzymes), Onion, Basil, Dehydrated Garlic, Salt, Spices, Xanthan Gum. contains: Milk), Red Onions (Red Onion), Green Peas (Peas), Grated Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes) Powdered Cellulose (anti-caking Agent), Natamycin), Tomato |
| 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.
