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Nutrition
Facts 1 servings per container
Serving size
3 OZ
Calories per serving 163 |
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 6.1g
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Total Carbohydrate. 22.3g
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17%
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Saturated Fat 3.4g
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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 2.1g
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Cholesterol 23.2mg
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Includes 0g Added Sugars
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0%
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Sodium 290.5mg
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19%
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Protein 5.1g
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| - Iron 4.5mg 25% - Vitamin C 0.5mg 1% - Vitamin A - RE 0mcg 0% - Fat 6.1g - Calcium 170.5mg 13% - Trans Fatty Acid 0g - Calories 163.4kcal 27% - Carbohydrates 22.3g 17% - Insoluble Fiber 0g - Protein 5.1g 9% - Sodium 290.5mg 19% - Potassium 0.1mg 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: Tri Tortellini Pasta (Enriched Durum Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Ricotta Cheese (whey, Milk, Cream, Vinegar, Salt, Xanthan Gum, Locust Bean Gum, Guar Gum), Bread Crumbs (wheat Flour, Salt, Yeast), Eggs, Soybean Oil, Salt, Spinach Powder, Garlic Powder, Onion Powder, Romano Cheese (pasteurized Cow's And Sheep’s Milk, Rennet, Salt, Cheese Cultures, Enzymes), Natural Flavors, Paprika Extract, Turmeric. contains: Wheat, Eggs, Milk), 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 parmesan cheese [pasteurized milk, cultures, salt and enzymes], maltodextrin, whey, salt) Spices, Yeast Extract, (yeast extract, salt) Onion Powder, Maltodextrin, Carrot Powder (carrot, rice hull), NISI. .), Artichoke Quarter (Artichokes, Water, Salt, Citric Acid, Ascorbic Acid), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), White Ground Pepper (White Pepepr), Kosher Salt (Salt) |
| ALLERGENS: Dairy, Eggs, Gluten |
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.
