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Nutrition
Facts 1 servings per container
Serving size
6 oz
Calories per serving 277 |
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 10.8g
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Total Carbohydrate. 29.1g
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22%
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Saturated Fat 5.3g
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Dietary Fiber 1.7g
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4%
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Trans Fat 0g
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Total Sugars 2g
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Cholesterol 50.5mg
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Includes 0g Added Sugars
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0%
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Sodium 227.6mg
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15%
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Protein 16.1g
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| - Iron 1.8mg 10% - Vitamin C 4.8mg 5% - Vitamin A - RE 0mcg 0% - Fat 10.8g - Calcium 179.7mg 14% - Trans Fatty Acid 0g - Calories 276.9kcal 46% - Carbohydrates 29.1g 22% - Insoluble Fiber 0g - Protein 16.1g 29% - Sodium 227.6mg 15% - 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: Penne Pasta (Water, Penne 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)), 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.), Random Chicken Breast, Leeks (Leek), Spinach, Shredded White Cheddar Cheese (Pasteurized milk, cheese culture, salt, enzymes, potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor). Contains: Milk) |
| ALLERGENS: Milk, Eggs, Wheat, Soybeans, Halal Friendly |
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.
