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Nutrition
Facts 1 servings per container
Serving size
6 oz
Calories per serving 299 |
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 11.4g
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Total Carbohydrate. 38.7g
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30%
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Saturated Fat 5.2g
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Dietary Fiber 1.8g
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5%
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Trans Fat 0g
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Total Sugars 3.4g
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Cholesterol 32mg
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Includes 0g Added Sugars
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0%
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Sodium 259.8mg
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17%
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Protein 10.6g
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| - Iron 1.7mg 9% - Vitamin C 0.3mg 0% - Vitamin A - RE 2.4mcg 0% - Fat 11.4g - Calcium 191.9mg 15% - Trans Fatty Acid 0g - Calories 299.1kcal 50% - Carbohydrates 38.7g 30% - Insoluble Fiber 0g - Protein 10.6g 19% - Sodium 259.8mg 17% - Potassium 6.4mg 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: Cavatappi Cooked (Water, Cavatappi Cellentani 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 .), Grated Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes) Powdered Cellulose (anti-caking Agent), Natamycin), Basil Pesto Sauce Gltn Free (Basil, Canola Oil, Water, Parmesan Cheese (pasteurized Part-skim Cows’ Milk, Cheese Culture, Salt, Enzymes), Granulated Garlic, Salt. contains: Milk), Shrimp 71/90 P&D (Shrimp, Water, Salt, And Sodium Tripolyphosphate (to Retain Moisture). contains: Crustacean Shellfish (shrimp).) |
| ALLERGENS: Milk, Eggs, Crustacean Shellfish, 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.
