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Nutrition
Facts 1 servings per container
Serving size
3 oz
Calories per serving 98 |
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 4.2g
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Total Carbohydrate. 12.5g
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10%
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Saturated Fat 1.5g
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Dietary Fiber 1.1g
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3%
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Trans Fat 0g
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Total Sugars 1.5g
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Cholesterol 6.9mg
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Includes 0g Added Sugars
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0%
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Sodium 79.7mg
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5%
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Protein 3g
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| - Iron 0.6mg 3% - Vitamin C 3.3mg 4% - Vitamin A - RE 3.3mcg 0% - Fat 4.2g - Calcium 65.6mg 5% - Trans Fatty Acid 0g - Calories 97.7kcal 16% - Carbohydrates 12.5g 10% - Insoluble Fiber 0g - Protein 3g 5% - Sodium 79.7mg 5% - Potassium 41.9mg 1% - 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: Farfalle Pasta (Water, Bow Tie Pasta (Semolina, enriched with iron (ferrous sulfate) and B vitamins (niacin, thiamin mononitrate, riboflavin, folic acid). Contains: Wheat), Canola Oil (CANOLA OIL)), Broccoli Crowns (Broccoli crowns), 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.), Tomato, FC PESTO SOUTHWEST CHIPOTLE (CANOLA OIL,, WATER, ONIONS, DRIED TOMATOES, JALAPENO PEPPERS, CILANTRO, SALT, CHIPOTLE CHILE PEPPERS, SUGAR, DEHYDRATED GARLIC, SPICES, XANTHAN GUM, GUAR GUM, MALTODEXTRIN, PROPYLENE GLYCOL ALGINATE. ) |
| ALLERGENS: Milk, Eggs, Wheat, Soybeans |
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.
