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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 376 |
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 13.6g
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Total Carbohydrate. 54.1g
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42%
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Saturated Fat 8.3g
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Dietary Fiber 1.5g
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4%
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Trans Fat 0g
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Total Sugars 8.9g
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Cholesterol 35.5mg
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Includes 0g Added Sugars
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0%
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Sodium 567mg
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38%
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Protein 8.9g
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| - Iron 3.1mg 17% - Vitamin C 0.9mg 1% - Vitamin A - RE 706.3mcg 78% - Fat 13.6g - Calcium 92.5mg 7% - Trans Fatty Acid 0g - Calories 375.9kcal 63% - Carbohydrates 54.1g 42% - Insoluble Fiber 0g - Protein 8.9g 16% - Sodium 567mg 38% - Potassium 47.2mg 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: Hakka Noodle (INGREDIENTS: ENRICHED WHEAT FLOUR WHEAT FLOUR, THIAMINE MONONITRATE, RIBOFLAVIN, NIACIN, FOLIC ACID, REDUCED IRON, AMYLASE, ASCORBIC ACID, BENZOYL PEROXIDE, WATER, SALT, FOOD COLOR YELLOW 5, SODIUN BENZOATE AS PRESERVATIVE. CONTAINS: WHEAT.), Butter Unsalted (Pasteurized Cream, Natural Flavoring. contains: Milk), 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)), Light Brown Sugar (Brown Sugar, sugar, Molasses ), Lite Soy Sauce (Water,soybeans,wheat,salt,lactic Acid,sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), Oyster Sauce (Water, Sugar, Salt, Oyster Extractives, Modified Corn Starch, Caramel Color), Garlic Peeled , Green Onions, Kosher Salt (Salt), Ground Turmeric (Turmeric) |
| ALLERGENS: Milk, Fish, Crustacean Shellfish, 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.
