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Nutrition
Facts 1 servings per container
Serving size
6 oz
Calories per serving 282 |
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 12.9g
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Total Carbohydrate. 32.3g
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25%
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Saturated Fat 5.7g
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Dietary Fiber 2.2g
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6%
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Trans Fat 0g
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Total Sugars 3.1g
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Cholesterol 29.7mg
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Includes 0g Added Sugars
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0%
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Sodium 394.3mg
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26%
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Protein 12.1g
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| - Iron 1.4mg 8% - Vitamin C 1.9mg 2% - Vitamin A - RE 0mcg 0% - Fat 12.9g - Calcium 162.3mg 12% - Trans Fatty Acid 0g - Calories 282.2kcal 47% - Carbohydrates 32.3g 25% - Insoluble Fiber 0g - Protein 12.1g 22% - Sodium 394.3mg 26% - Potassium 16.4mg 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 Cooked (Water, Penne 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)), 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 .), Green Peas (Peas), Bacon (Cured With Water, Salt, Sugar, Dextrose, Sodium Erythorbate, Sodium Nitrite. Cured With Water, Salt, Sugar, Dextrose, Sodium Erythorbate, Sodium Nitrite. ), Spanish Onions (ONIONS), Grated Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes) Powdered Cellulose (anti-caking Agent), Natamycin), Garlic Peeled |
| 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.
