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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 218 |
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. 21.9g
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17%
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Saturated Fat 5.3g
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Dietary Fiber 1.6g
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4%
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Trans Fat 0g
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Total Sugars 4.1g
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Cholesterol 54.8mg
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Includes 0g Added Sugars
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0%
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Sodium 316.3mg
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21%
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Protein 11.6g
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| - Iron 2mg 11% - Vitamin C 1.1mg 1% - Vitamin A - RE 0mcg 0% - Fat 9.4g - Calcium 79.5mg 6% - Trans Fatty Acid 0g - Calories 218.3kcal 36% - Carbohydrates 21.9g 17% - Insoluble Fiber 0g - Protein 11.6g 21% - Sodium 316.3mg 21% - 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: Bolognese Sauce (Pizza Sauce (Tomato Sauce (VINE-RIPENED FRESH TOMATOES, FRESH SAUTÉED ONIONS, FRESH GROUND CARROT PUREE, BLEND OF EXTRA VIRGIN OLIVE OIL AND SUNFLOWER OIL, SALT, GARLIC, FRESH BASIL LEAVES, BROWN SUGAR, BLACK PEPPER, AND NATURALLY DERIVED CITRIC ACID.)), Ground Beef (Ground Beef), Tomato, CM Garlic 1/8" Dice (Garlic), FV CARROT DICED (Carrots), Celery diced), Cheese Manicotti (RICOTTA CHEESE (PASTEURIZED WHEY, MILK AND CREAM), FLOUR (DURUM WHEAT FLOUR, NIACIN, FERROUS SULFITE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE EGGS, WATER, MOZZARELLA CHEESE (MADE FROM PASTEURIZED CULTURED MILK, ENZYMES AND SALT), PARMESAN CHEESE (PASTEURIZED CULTURED COWS MILK, RENNET, SALT), ROMANO CHEESE (PART SKIM COWS MILK, CHEESE CULTURE, SALT, ENZYMES, CELLULOSE POWDER), SALT, MODIFIED FOOD STARCH, PEPPER, PARSLEY. CONTAINS WHEAT MILK EGG), 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 |
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.
